Whether it's due to my deep love of spicy Mexican food or simply the fact that they are so refreshing, margaritas are, without a doubt, my favorite cocktail. Most restaurants use commercial sweet and sour mixes in their margaritas. These mixes are more cost-effective and may save some time and effort but no prepared mix can even come close to matching the flavor of a homemade margarita. All that you need to make your own authentic margaritas is freshly-squeezed lime juice, tequila and some sort of orange-flavored liqueur. I think salted rims are the perfect touch but it is completely up to personal preference whether you want to go this route or not. This recipe does not make the kind of drink that you would use to fill up those huge fishbowl glasses; if that's what you are looking for, go with the prepared mixes. If, however, you are looking for a tasty, well-proportioned cocktail, this is the recipe for you.
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Spanish Rice
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1 lime, quartered
coarse salt
6 ounces tequila
2 ounces triple sec or other orange-flavored liqueur
2 ounces freshly-squeezed lime juice

Cooking Instructions

Rub the rim of four glasses with one of the lime quarters. Sprinkle coarse salt onto a plate and then invert each glass into the salt to coat the rim. Squeeze the juice from each lime quarter into each of the glasses. Drop the lime wedge into each glass and then fill with ice cubes.

Combine the tequila, triple sec and lime juice in a shaker with plenty of ice. Shake vigorously to combine. Strain into the prepared glasses.

Makes 4 drinks



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Triple sec is the most commonly used liqueur in margaritas because it is very economical but you can use any orange-flavored liqueur in its place. Cointreau and grand marnier are great, higher-end substitutes. Or you can use blue curacao and serve up some fun blue margaritas.

To make frozen margaritas (the slushy kind), place the tequila, triple sec and lime juice into a blender with about 1 cup of ice. Blend until smooth. Pour into prepared glasses and serve.

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