A Gallon of Margaritas by the Gallon

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Update! Click here to learn how to make this and other drinks for a slushie machine!

It’s summer here in Oregon, which means barbecues, camping trips and river floats are on the agenda for the next few months. I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve decided to share my recipe with you, the loyal reader.

[Update: I just realized – three years later – that there was some confusion about the amounts specified due to my suggestions regarding how many bottles to purchase for the recipe. I hope it’s more clear now, but just in case… You will need to buy two fifths of tequila and measure out six cups (you should be left with about two ounces), and you’ll need to buy one fifth of triple sec and measure out 2½ cups (this should leave you with about an ounce). I hope this helps, and sorry for the three years of confusion.]

I usually make this recipe several gallons at a time and I serve them in one of these classic, durable, insulated coolers. What I’ll do is add a couple of gallon-size Ziploc bags full of ice right in the cooler and it’ll keep the whole thing nice and cold all day long. And as an added benefit, the Ziploc bags will keep the melting ice from diluting the Margaritas as they sit.

Hey, are you looking for a single-serving Margarita? Don’t need to make twenty of these damn things? Well here’s a really solid recipe that we use at all our bars, and that I use at home!

One Gallon of Margaritas Print Me

  • 6 cups tequila (you'll need to buy two fifths for this)
  • 2½ cups triple sec (just buy one fifth, please)
  • 2½ cups fresh lime juice
  • 2½ cups fresh lemon juice
  • 2 cups simple syrup
  1. Mix ingredients together in a large insulated container.
  2. Fill container with gallon Ziploc bags full of ice to chill
  3. When ready to serve, pour mixture into an 8-ounce glass filled with ice.
  4. Salted rim is optional.
  5. Makes around 20 margaritas per gallon.

Recipe printed courtesy of jeffreymorgenthaler.com

323 Replies to “A Gallon of Margaritas by the Gallon”

  • Morgan says:

    I love Drinking Margs and cleaning up my TAM!

  • Terell says:

    Gallon of blue margarita recipe ?

  • Rob Troxler says:

    Hey Jeffrey! Got a request to make this spicy cucumber. Any tips? Best wishes to you!

  • Rob Troxler says:

    Thank you for the freezer tip for big batches!! Made 8 gallons! Love your stuff and thinking!! 💪🏻

  • Rob Troxler says:

    Huge Hit! Since our bartender(my wife) said it was too much work for 100 people to do by herself I made several gallons the day before.They crushed it! Here is my next issue! I will be out of town for next game. Can I make it Thursday for a Saturday game and turn out pretty good? My friends are not as keen as I am on the preparation but the folks are also use to an inexpensive
    mexican restaurant margarita. Love your site! getting the book!

  • Rob Troxler says:

    Thanks for sharing! Will be using for a tailgate and most guests will not think ahead to stir ice for dilution. Do you have a suggestion for proper dilution ratio or go by taste?

  • Heather Wilson says:

    If I wanted to dilute the gallon what would the ratio be?

  • Colin says:

    Hello! I wish I had found this recipe sooner, as I made batched margs for one of my in-laws’ wedding functions and would have valued the confidence from using a professional recipe…

    One question: is there a reason you don’t add water to the batch? With a shaken single serve marg, there will be a little dilution from water in the liquid that comes out of the shaker onto the fresh ice. I understand wanting to avoid the batch sitting in ice all day, which would make it really inconsistent. But is there a reason not to try to precisely replicate the dilution from shaking in the batch? Won’t it make for a suuuuuper strong marg (not that I’m opposed to that…)?

    Thanks for all your knowledge!

  • Chris says:

    Hey! Thanks for the recipe!
    If you were going to make this in a frozen drink machine, is there anything you would do differently?

  • elise says:

    just want to say that I’ve been making this recipe for our annual cinco de mayo party for a few years now and it’s amazing, so thank you for sharing. you helped me sooo much with the ratios and proportions for a crowd. this year i’m going to experiment with using entire peeled limes and lemons in the blender with the frozen fruits i add. crossing my fingers it’ll save me from squeezing 120 lemons and limes lol. all the best to you!

  • Josh says:

    I love this recipe and have used it several times at parties, get-together a, box socials, you name it!

    I’m bad at translating measurements into smaller portions but what are the specs in oz for just a single serve of this margarita?

  • Tim says:

    Hi Jeffrey! Do you have any insight into how to adapt this recipe to make a 1 gallon batch of Tommy’s Margarita? Would you simply omit the triple sec and simple syrup and replace it with agave syrup? Any help would be greatly appreciated. Thanks!

  • Elizabeth Mumford says:

    coming in very late…. maybe you answered… why does one gallon of margs get lemon and triple sec and one little marg gets cointreau and no lemon??

    • Couple of reasons: 1) ⅜ oz (volume) of both lime and lemon is not a measurement used by bartenders or anyone else, and 2) adding another ingredient to a single-serve Margarita is just not practical in a bar setting. The addition of lemon is better, however, and when I’m making two or more Margaritas at a time at home I always use lemon in addition to lime.

  • The strength of Jeffrey’s gallon mix seems similar to a recipe I’ve used, which I think is similar to what bartenders use in Mexico. Strong. However, if poured over a full cup of ice it is watered down quite a bit. Friends who want little ice hit the ground quickest.

    Let the tarring and feathering begin, but lately the gallons that I’ve taken to parties have a bit less alcohol, and as of yet no one has caught on to my treachery.

    To make a gallon I use 24 oz Tequila, 24 oz triple sec, 27 oz lime juice, and 54 oz of wine. That results in an alcohol content of 20% or less, vs the 28% of my old recipe. You need to use a light chardonnay or the suckers will taste the wine. I like the idea of lemon plus lime juice, and simple syrup vs all triple sec and will give it a try.

    On another subject, I have two margs in front of me, one with fresh squeezed and one with Realime. There is a significant unpleasantness to the Realime marg, compare to fresh squeezed. Also my best luck has been with light green individual limes, with smooth skins.

  • Michelle Ondak says:

    I’ve been making these since 2012. That’s 8 years and lots of batches! Today it took about 9 limes and 15 lemons. Always roll your limes on the counter first. Best way I’ve found is a citrus press. Worst way was by hand, haha. Thank you so much for this great recipe I come back to again and again. We appreciate you greatly!

  • Chris says:

    I made a couple gallons of these margaritas for a summer in 2020 and people absolutely LOVED them! Even the marg experts said they were the best they’ve ever had. So thanks for sharing the recipe, and I’m looking forward to making them again for my next summer party once the quarantine lifts!

  • CMJ says:

    (make that 2020. gah)

  • CMJ says:

    PS: ^ christopher – i toasted you from los feliz in 2008. we’ll raise a glass from brooklyn in 2014.

  • CMJ says:

    I’ve been making your recipe since the 2008 recession – when the one thing we *did* have plenty of was lemons from our backyard tree. It’s seen me through all kinds of celebrations – birthdays, moving parties. I once tripled it, keeping friends up all night, hand squeezing pounds of fresh lemons and limes. I’ve added fruit, used brown instead of white sugar, and subbed in homemade jalapeno-infused tequila. Now I live in NYC. Once this awful storm passes, we’re planning a quiet, deep sigh celebration of life. And your recipe (cut in half) will be right there at the center. So, thank you, and cheers.

  • Mike says:

    I don’t like too much sugar in my margaritas. If you don’t either, hold the simple syrup to 1 cup maximum. I do about 1/2 – 3/4 cup and then this recipe is perfect 🙂

  • rehajm says:


    Your margarita recipe has become a bit of cult classic with my family and friends, though the popularity has created a few memorable nights of overindulgence and the stories that follow…

    A few years back I purchased Drinking Distilled for a nephew for Christmas and read aloud the section on the drunken camping weekend. The family feels memorialized. I’m now obligated to recite the passage every Christmas- a bit of a twisted holiday ritual!

    Many thanks….

  • Florian says:

    Hey Jeffrey,
    thank you very much for this fantastic recipe.
    For metric-margarita-makers: for 5.5L maragarita I used

    2100ml ElJimador tequila (3 bottles)
    900ml Cointreau
    1200ml freshly squeezed lime-juice
    600ml freshly squeezed lemon-juice
    750ml sugar sirup

    Put crushed ice in you glass and top it up with Jeffrey’s magic mixture and you have a strong yet fabulous margarita!
    Freshly squeezed juice really makes the difference. I had the lemons and limes directly shipped in from Spain via UPS to Germany to have them really really fresh.

  • Eric says:

    Hey Jeffrey!
    I know this articles over a decade old at this point but I finally got around to trying this recipe on a family vacation. Halfway through my mixing process I forgot I intended to make a half batch and used the full 6 cups of tequila when everything else was divided in half. Still went over amazingly with the crowd, and when I used the correct measurements the next night I was actually told to redo it to match this messed up batch.

  • David says:

    Hi Jeffrey
    I love your recipe for a single margarita (1.5 oz tequila, 3/4 oz Cointreau, 3/4 oz lime, 1 tsp simple syrup). That’s a ratio of 2:1:1:.22. Scaling that up to a larger quantity I get:

    6 cups tequila
    3 cups cointreau
    3 cups lemon/lime juice
    .66 cup simple syrup.

    You gallon recipe is very different (6 tequila, 2.5 Cointreau, 5 lemon/lime, 2 simple syrup). Any reason? Asking as I assumed both recipes were the same and when I made a gallon for a party I found it more citrus tasting and sweeter. I like the single marg ratio better.

    Let me know, maybe I’m missing something?

  • sherrie says:

    Absolute favorite recipe for a crowd! I use Coconut tequila and it’s over-the-top amazing!!! Cheers!!

  • Linda says:

    Thank You

  • Linda says:

    PS: We also like them sweet! :))

  • Linda says:

    If I wanted to make a Strawberry Margarita would I replace the lemon juice with pureed strawberries?

  • Alley J says:

    Can’t thank you enough for this recipe! And you’re so right that the fresh squeezed juice is non-negotiable! It makes all the difference here. I made these for a party 3 years ago and people still talk about them til this day! Making them for a cookout this weekend…can’t wait!

  • Urbano Garza says:

    Thanks for the link! I already ordered the refractometer. I’m making your recipe at my partner’s 50th in Brazil. I’ll post the results when back. Thanks again!

  • Urbano Garza says:

    Hi Jeffrey,

    Would your recipe work on a “frozen margarita machine”?

    Many thanks!


  • Jeannie says:

    Could I put the gallon jug in the freezer so they r like slush ? I think these would be great for camping !

  • Boyd Kobe says:

    That sounds like a delicious drink! Definitely, want to give this a try. cheers!

  • Dereke says:

    I’m curious about replacing the dilution that is lost since you’re not shaking the drink. Won’t these be really strong tasting?

  • Jeanine says:

    So it’s best if I use freshly squeezed juice?

  • Mon says:

    What tequila did you use for this?

  • Isaac says:

    In your smaller Margarita recipe you explicitly state Cointreau as the triple sec. Not only is it more expensive than some triple secs, but it is also higher proof by a fair amount than cheaper triple secs (tastes sooo much better though). That being said, are your proportions with a ~80 proof triple sec in mind? Thanks in advance!

  • Tammy says:

    This is hands down the best recipe ever. I make it in half and in full. It always goes into my margaritaville machine. Everyone loves the frozen margarita and so healthy. Thank you from the bottom of my heart. You have saved me so much time and effort. I use Cointreau BTW.

  • Stepj says:

    How long do you think it will store for?

    • I’ve let it sit for a couple of days without any problems, it’s definitely high enough in alcohol content. Past that I don’t have any experience, they mysteriously seem to disappear after that. 😉

      • Tammy says:

        I have stored in the freezer for multiple weeks and also in the fridge with no issue. Gets a little more tart but I have never had it go sour or rancid.

  • Kate says:

    Wowza! This is an awesome recipe – thank you for sharing! I cheated (I know, I know!) and used Santa Cruz organic lemon and lime juice and it was still delicious! Not to mention a hit with our campin’ crew.

  • Leroy says:

    Best damn marg if not better than the restaurant

  • Ace says:

    I doubled this recipe for my husband’s 30th birthday party and it’s a big reason why that party is now legendary. Juicing the citrus was a pain in the rear but it was definitely worth it. I used agave for the simple syrup. There were many comments about how strong they were, and there were many more comments about how they were the best margaritas they’d ever had. My husband’s been begging me to make them ever since. A huge hit.

  • Terry in FL says:

    What orange liquor are you using?

    If you are using generic triple-sec, that will make it taste off.

    I use either Cointreau or Patron Citronge. Some people spring for Grand Marnier. Regardless of which one you choose, a good quality orange liquor is just as important as using a good quality tequila.

    Happy experimenting.

  • Mike says:

    Every time I make your reciept, it comes out too bitter. Then I fight that add more simple syrup battle and it never works. Everyone says squeeze gently, but its still bitter. Help?

  • Kristen says:

    Just wanted to say thanks for a great recipe that has stood the test of time and taste! I made these for company we had over New Years 2016. They were very strong so I added a few more cups of water but man they were yummy!! We drank the whole batch in one night (8 people) and had to go to the store the next day for an electric juicer and more lemons and limes! This is now a staple in my cocktail repertoire. Thanks Jeff!

  • Dorohy says:

    How far in advance of of when you want to use them can you make these?

  • Marie says:

    I made 2 gallons of this for my very large fourth of July party. I followed the directions exactly and they were the best margaritas on the rocks that I have ever had in my entire life. Not a single drop was left when the party had ended. PERFECTION! Thanks so very much for sharing!

  • Megs says:

    Just wanted to say Happy 10th Anniversary on the post that brought me to your site. Was looking for a “gallon of margaritas” recipe a few years ago, and found you. Have been a big fan ever since. Thanks for the great knowledge and insight.

  • MargaritaLush says:

    I know this post is old buuuut these sound delicious! I’m also very concerned about the people asking you to multiply the recipe for them to make larger batches. ???? Anyways! Thanks for the recipe, thinking I will be drinking these this weekend for our families 4th of July BBQ!

  • Cyndi Murphy says:

    Dear Jeff ,
    I found your recipe on the margaritas by accident . Well i used it at a cookoff and got 4th place margaritas last month . Next month i have something different in mind than the matgarita i went with . I’m looking to do something more on the line of blueberry and honey dew margarita . Trying to figure up the besy way to make this rita up against competing with some good rita makers . Any suggestions for me please ? Thank you

    Cyndi M.

  • Terry in FL says:

    If you used good quality liquor, fresh squeezed citrus and fresh simple syrup, then I can only think of one thing.

    You said 15 1/2 cups doesn’t equal a gallon. You are technically right, as it is 4 ounces short. Most people couldn’t tell you if a gallon jug was 4 ounces short by looking, the difference is that small.

    If you ended up with either a lot less than a gallon or a lot more, then your measurements were off somehow, which will definitely change the flavor.

    Full disclosure: I have used a version of this recipe since 2010. (I use slightly more lime, slightly less lemon and use Patron Citronge for the orange liquor) I have made them too many times to count and they have been universally praised as awesome.

  • Needs fixin says:

    Thought i would try this bc of the reviews. THIS recipe is horrible. This recipe is missing something… 15 1/2 cups of liquid doesn’t equal a gallon. After following recipe exactly and using fresh squeezed lime and lemons not only is it stout, taste is disgusting. Luckily I tasted before taking it to the party. Would have been embarrassed. Now to try and save my gallon of weed killer!!!!

  • marianne says:

    i did try out this mix with a so-called frozen margarita machine the other night. Rented the machine from a great place here in Berlin (rent-a-rita) and followed the owners recommended ratio mix-water, which is 1:1. I was worried that it would be too watered out, so tried first with 3 part mix and 2 parts water, but it was too strong. so i would recommend equal parts mix and water – it turned out great! I will use this recipe forever. thank you!

  • Jacob Crim says:

    Not sure if this has been addressed but can I sub out simple syrup for agave ? Thanks!

  • Doc Ethan says:

    Hi, I just made the gallon last night for a work event, and when I tasted it, I almost fell out. I love a strong drink, but MAN this was STRONG! Is that normal? I added more lime/lemon juice and OJ to dilute the liquor, but it’s still strong. I just wanted to make sure I did it right. You have so many good reviews, and I just wanted to make sure I didn’t pour too much tequila (I followed the recipe exactly like it states on the site). Anyway, it taste good, but I was drunk after the first drink. HA!

  • Rosalie says:

    I have a parrot ice margarita machine. It holds 3 gallons of mix. So, since I can’t use ice, Would you reccomend 2 gallons of your mix and a gallon of water? Or what do you think the proper ratio would be for the mix and water. I am so excited to try this at my next party!! Thanks for any suggestions ✌????️❤️????

  • Terry says:

    To the people who are asking about how this recipe will freeze…

    It doesn’t.

    We took a batch to a hotel earlier this year, so I made it the day before and put it in the freezer so it would be good and cold. There is so much alcohol, it barely had any ice crystals in it, even after 20 hours.

    I then put it in a pre-cooled igloo jug and it kept nice and cold for about 8 hours. So it does travel well.

    Happy Drinking!

  • Tom says:

    I would like to thank you for this recipe. It tastes great, and was a hit at our housewarming party.

    I even did reduced versions to make 16 or 8oz as testers and see no reason why this will not be my only margarita recipe in the future – at any volume.

    For my tastes, Cointreau was not sweet enough in balance with the rest of the cocktail. I used a cheaper Triple Sec (Hiram Walker) that fit the bill perfectly.

    One more warning to those who use a digital food scale to build their margaritas – don’t do it for this because the simple syrup has a different density than water. Use an standard measuring cup to measure by volume.

  • dan says:

    hi, well this sounds great, i live in Thailand and they have some funny ideas over here on the classics so making this for my wife’s birthday will be great, i have a few obstacles though, limes are in abundance but i have never seen a lemon in Thailand yet, in fact if you ask for “manou” which is Thai for lemon you get a lime, they simply don’t differentiate between the two, but there are liquor stores a plenty with lots of bottles of lemon juice or concentrate. but there is also plenty of FROZEN 100% JUICE for any fruit you can think of.
    so… better bottle or frozen 100% juice?
    also i would like to have the option of frozen aswell, am i right to think it is better to blender the ice separately put in the glass and just pour the drink on top?
    also and this is a strange question, can u EXPLAIN how these should taste, as all fruit will have a different level of taste depending on season and location and i am interested in making a AUTHENTIC margarita – and thanks from everyone Jeff, 8 years on and your still posting answers to this recipe

  • Isaac says:

    Thank you for this recipe. however I’m trying real hard to find a good homemade recipe for a commercial frozen margarita machine mix as I obviously don’t want to use the bought glow in the dark stuff. I know there is some trouble with the freezing (there needs to be a certain amount of sugar, stabilizers and such for the whole thing not to be frozen solid) do you have any ideas of how to go about it?
    Much appreciated.

  • jenny says:

    Thanks for the recipe I am going to try it :)…. Do you think using Meyer lemons would be tasty?

  • Terry says:


    I’ve been using this recipe for years now and it’s awesome.

    My .02, after said years of drinking these.

    The orange liquor is more important than the tequila in making it taste right.

    I use a middle of the road gold tequila, like Cuervo or Sauza. (I find the silver tequilas get lost in the mix and using top shelf in a margarita is a waste of money, IMO)


    Generic Triple Sec is… Well, generic. Cointreau is easy to find and has a much better flavor. However, if you can find it, Patron Citronge is my favorite. It makes the margarita smoother.

    And for the people who don’t think they want to go to the trouble of juicing their own citrus. It’s not really optional. There isn’t a mix in the world that can compare to fresh squeezed citrus.

    Get an electric juicer and spend the 15 minutes it takes to extract the juice. You will not be sorry.


  • Lyn says:

    So, I made blue margaritas yto celebrate my baby shower and they were a hit!! Everyone kept saying how amazing they were and how did I make them. I was sure to mention your website and blog on these Margarita by the gallon. 🙂

    I did what you said as far as swapping the triple sec for blue curacao, I used Jose Cuevo Silver. They were so pretty!! Can’t wait to be able to make again and enjoy them like everyone else did!!


  • Lyn says:

    Hi – I’m wanting to make BLUE margaritas for my upcoming baby shower.. would you be so kind to post the recipe for that!?

    Thank you! !

  • Jon says:

    My taste buds may be weird, but I don’t care for lemon juice, so my ratio might be lime:lemon 5:1. Also, I don’t like Citronge, my two favorite triple secs being Cointreau and Bols, the latter $6 at Trader Joe. Bols is sweeter than Cointreau so the sugar may have to be adjusted.

    As for juicing, my investment in the Breville Citrus Juicer has paid off. I found it for $115 at the Williams Sonoma outlet but it has since increased in price. A lever operated cone replaces your hand to press and center the citrus on the rotating reamer, and it takes seconds to juice a fruit with no palm pain.

    I have found the largest and juiciest limes in Mexican markets, with Sam’s Club a close second. For some reason Costco limes are often small with little juice.

  • Brad says:

    After reading through the comments(takes awhile), I’d say it might be worth updating this article. There are a lot of recurring questions(fridge shelf life, adding strawberries, adding to a margarita machine, advantages of fresh juice) that seem to come up. I’m not sure how much time you have to devote to this page, but it might be a good excuse to skip mowing the lawn or something. Anyway, I didn’t come to tell you how to run your site. On to my experience…

    I started out making a “taster batch”. Before making two gallons of the stuff, I wanted to make sure I was happy with the recipe. I used El Jimador reposado, Cointreau, and the agave syrup you specified in a comment instead of simple syrup(and fresh juices, of course). Worked out great.

    After testing, I made two gallons for a housewarming barbecue. My friend wanted to set it up entirely as a self-serve affair, so after mixing, I portioned it out, shook each with ice, and then refrigerated for the morning. I chopped up some limes and salt-rimmed a sleeve of Solo cups.

    At the party, we set up a self-serve jug, cups, limes, and a bucket of ice. At a party with 35 guests, we were out of margaritas in half an hour, and everyone wanted the recipe.

    Your margaritas earned you a fan club in Calgary, Jeff.

  • Ale says:

    Hi Jeff,

    I have just finished to read through posts from 2007! Next Sunday I am turning 30, so I thought that we could take a pause from rum swizzle here in Bermuda and have some frozen margaritas:)
    I took notes of the recommended brands of tequila, fresh lime and lemon NOT bottled.
    I have seen comments from people using slushy machines, which I am going to rent for my party, but I cannot see the recommended quantity of ice for one gallon of mix. Could you help?

    Greetings from Bermuda!

  • Jeanette Fields says:

    These were AWESOME!
    Thank you!!!

  • Heather says:

    Best recipe out there. I make these several times a year, including a double batch for vacation in Priest Lake where I serve it in a hollowed-out watermelon on the beach.

    Yes, juicing fresh citrus is an absolute must!

  • Mary says:

    My husband found this recipe for a Chicago beach birthday party we were throwing — they were a huge hit. I must say- they were extremely strong! There was 6 of us at the party and we all fell off of our bicycles on the way home. I’m sure we looked like a bunch of lunatics but we had the best time! We are already looking forward to making this mix again this year (and cabbing it to the beach!) We did buy a little electric juicer this year to help us out 🙂

  • sheryl says:

    Hi Jeffrey,

    Thank-you – This is the best site I have found so far for advice on Margaritas.

    Have noticed a few people have asked this question and cannot see a reply.

    I have brought an Italian slush machine and am planning to make this mixture and pour it straight into the machine. I am assuming I will need to add some water to the mixture as it will not be served over ice. Can anyone offer any advice as to how much water I should add per gallon to make up for it not being served with ice.

    Thank you for your help. I live in London and margarita parties are not as common over here as they seem to be in the States so there is no-one here to ask advice.

  • Ben Fogelson says:

    Hey Jeffy! Long time! Hey, if you get this e-mail, mind telling me what you think of making a gallon up to a week ahead of time (kept in a plastic gallon)?

    – I suppose I could keep in glass growlers, but one container would be better –

    Going skiing this coming weekend for a few days in Idaho with friends. Curious about if you think the flavor of a pre-mixed gallon in-or-out of plastic, refrigerated, will change if I want to make it today and serve it a week later.

    Thanks in advance and I look forward to seeing you next! Megs says hi!

  • meg says:

    I like the scaling here – but my measuring is off, or something. The fifth bottle (750 ml) has more than 3 cups of liquid, so I have much more than an ounce of triple sec left – is that correct? I don’t mind, but just want to make sure I’ve read/measured the recipe correctly.
    I know this is an older thread, but hope you’re still checking.
    Thanks a bunch.

  • Cathy says:

    Hi Jeffrey,
    I am making these for Boxing Day here in Australia. As it is going to be very hot I thought I would make one lot frozen. Would these recipe freeze?

  • Ruth says:

    Love the concept and tried them tonight…… However they were SO sour we couldn’t even drink them 🙁 I quick made another cup of simple syriup– helped a little but ended up diluting and sweetening it up a bit by using 7- up. Next time I will cut way back on the citrus juice. Love the concept though!

  • Dodo says:

    I saw a few people ask this and believe I’ve read through the gazillion comments here. Didn’t see an answer to “how to make them a little less strong”. I know it’s a shame but I’m making a 5 gallon batch for my wedding and don’t want things to get too-outa-hand-too-early. Any suggestions? Thanks!

  • Desiray says:

    So I’m making these for camping this next week and I’m having a problem. It’s WAY too strong and it is not even close to a gallon (more like half or three quarters). I followed all the instructions as listed so I’m not sure what I’m doing wrong. HELP PLEASE!

  • margo says:

    After years of making 4-2-2-1 margaritas, I’ve adopted a simpler, cheaper, tastier recipe by ditching the triple sec. Traditionalists would say I’m making a Tequila sour instead of a margarita. Whatev…I like mine better without the triple sec.

    2 silver tequila
    1 lime juice
    1 light agave simple syrup

    This recipe works equally well to make one marg or one barrel of margs. For a gallon (almost) of margs, it is idiot proof simple to use a 750 ml/fifth bottle as your measuring cup.

    Pour two bottles of tequila into a gallon jug. Squeeze limes until you fill up one of the empty tequila bottles with lime juice and pour that in. Then pour in one bottle of agave simple syrup. Done!

    Agave simple syrup is just a 60/40 mix of agave nectar diluted into warm water. 50/50 works OK if you want to make it simpler. Simplest of all is to just buy a 750 ml bottle of pre-diluted “cocktail ready” agave nectar.

  • Robin P. says:

    Have you ever tried to substitute a low calorie sweetener for the simple syrup? If so, which one and how much would you use?
    I would love to get all of my calories from booze rather than sugar! 🙂

  • Katie says:

    Hey there! How can I make these with blue curaçao ?! Want to make them blue for the 4th!! Thanks!

  • Megan says:

    For the best flavored margaritas I have found that using fresh fruit is the only way to go. My favorites are fresh cherries, blackberries, and, strawberries. First salt the rim of your cup, then add a lime slice and a few slices of your fresh fruit. Muddle it all together (like a mojito) then add the margarita mixture on top. You can garish with a few more pieces of fruit. Don’t use any premixed flavored icky stuff. Fresh is the only way to go for margaritas. Also try Mango and jalapeno if you like to spice things up!!

  • Denise G. says:

    After reading all the great reviews I can”t wait to make them!!!! Cheers!!!!

  • Sharon says:

    This is exactly how I always make my margaritas. Only I add amaretto to make it an Italian margartia.

  • Megan says:

    Just made this, haven’t tried it yet. Took 28 limes and 33 lemons. Enjoy juicing! 🙂

  • Stephanie says:

    Have enjoyed the recipe – can wait for Fourth of July to whip out a whole gallon, but reading all of the comments I am amazed at all the complaints about juicing. Some years ago I spent about $15 for a Proctor-Silex Juicit. Making fresh limeade got a lot easier after that. These are still available, cheap and make juicing citrus in volume a breeze. Probably less than some Williams Sonoma juicer press…


  • Rain in Sunny FL says:

    I am always planning a party, tailgate or picnic and love your bulk margarita recipe! Yes, fresh is best! As a Florida girl, of course I have a juicer! And I make a low-calorie, guilt-free, batch for my “momtourage” with Truvia. I always make more than I need…don’t want to run out…BUT the extra margaritas can be frozen! There are some in my freeze now! But not for long! I chop it into hunks and add some diet 7Up. Makes a delicious slushy- no blender needed!

  • Mike in Jax says:

    Just awesome – by far the best I have ever had!

  • Michelle Salehi says:

    Perfect!!!!! I made a half batch…silly me, they r sooooo good!!!

  • Laura says:

    Can’t WAIT to make these for our Cinco De Mayo party down here in Alabama’s Rocket City on Sunday! Thanks!

  • Kimm says:

    Just so we know approximately how many limes and lemons do you buy for this? I can never tell how much juice you get from the limes especially. Going to make these for bunco on the 30th.

  • Hey guys – These margaritas will last a couple of days, anything past that and your juice is going to start turning, even with a high alcohol volume like we have here.

  • Tammy says:

    Hi there,
    just one question, why did you write the date on the gallon jug? How long would you say it will last?
    Thanks Tammy

  • Rochelle Lamar says:

    Made these!!! They were perfect!!! Everyone was saying I made the best margarita’s!! And we’re asking for the recipe! The fresh lime and lemon were key! Thanks again!! I’ll be keeping this for future reference.

  • Jessie says:

    This recipe sounds amazing. How long would it keep in a camping cooler?

  • Troy says:

    My family has been making a very similar fresh margarita recpie for many years and I wanted to share some things we’ve learned. (We are Margarita A Holics!)

    1. Freezing really works! The trick is to seal-a-meal the sour mix to keep it fresh. We buy cases (yes cases!) of lemons and limes around January when the citrus is at its best (and least expensive) and squeeze a gallon a night. Pour them into 2 cup plastic containers. Freeze those. Then the next night transfer the frozen “golden bricks” into a seal-a-meal bag. The golden bricks will last for a year! Come home from work and drop a golden brick (still in the seal a meal bag) into a sink of warm water and a few minutes later you make a fresh squeezed margarita. It’s magic!

    2. Nutrasweet works great! I’ve tried different sugar substitutes and keep coming back to nutrasweet. You don’t need to make a simple syrup, just add the powder straight into the sour mix, shake and it dissolves well (unlike sugar). 1 Packet of Nutrasweet is about as sweet as 2tsp of sugar. Adjust sweetness to taste.

    3. The right tequila makes a difference. I’ve tried them all and keep coming back to Sauza Gold. Of course, this is personal preference.

  • mike says:

    hey buddy, just wanted to get your margarita recipe for one drink, not a gallon. thanks, keep up the good work.

  • Terry in FL says:

    For those of you who have asked about other sizes to mix, just change the unit of measure.

    The recipe calls for cups, but you can use whatever size measuring device you want.

    For a single, use a shot glass.

    6 shots tequila
    2½ shots triple sec
    2½ shots fresh lime juice
    2½ shots fresh lemon juice
    2 shots simple syrup

    You get the idea.

  • jeffCA says:

    Although squeezing your own citrus is always the best, I was forced to do a taste test on 7 mixes as I didn’t have time to squeeze for a party of 60 (I’m not even sure how many limes that would be, like 300???).

    Anyway, 6 of us did blind taste tests. The overwhelming winner was Lefty O’douls Key Lime Margarita Mix. Good blend of citrus, and the real key limes add the right amount of tart. The other mixes seemed really sweet in comparison.

  • Jill says:

    How many years after this was published and still going strong. These are amazing margaritas! Thanks!

  • Dian says:

    Read the reviews and this sounds GREAT! I’m anxious to try, but could you also give a recipe for say, 2 drinks?

    Sometimes, I’d just like to kick back after work and have a couple – but not a GALLON!!! Thanks!

  • Lance says:

    Should this method be altered at all for blended margs? Thanks!

  • david smith says:

    i borrowed a friends frozen drink machine. he supplies the 1/2 gal syrup that you mix with another 1.5 gallons of water, 2 gal total. my question is (he ran out of marg syrup and only has strawberry daiquiri) do you think i can just double your recipe and put the 2 gallons in….you mentioned having melting ice tone down the drink but you dont add ice to the machine in this case? so would it be not enough water thanks!

  • whitty says:

    Hello, I was wondering if you can put this mix in a freezer. To make in advance for a 4th of July party. It will then be thawed and poured into a slushie machine we have and as it turns in the machine it will get slushie. Do I need to add any water since it won’t be poured over ice? Your thoughts?

  • DanW says:

    I’m getting ready to make my yearly batch of these, though I’m switching things up this year.

    Raspberry-Lime Rickey Margaritas
    2 bottles raspberry tequila (Cuervo Tradicional Silver 100% agave infused for two weeks with 2 pints raspberries per bottle)
    1 bottle citrus vodka (Smirnoff 80 proof infused for two weeks with orange, lemon and lime zest)
    6 cups fresh squeezed lime juice
    2 cups agave syrup (the extra sweetness makes up for the lack of sweetness in the citrus vodka vs. Cointreau)

    I’ve been experimenting with infusions this spring. Another winner was mango-habanero tequila (3 peppers and 1.5 pounds mango per bottle).

  • Jill says:

    I made these with Lunazul tequila( $15 a fifth), Patron Citronage ($25), and about 15 limes and 10 lemons (each 99 cents a pound at the bodega)— perfect! Squeezed the citrus with a lemon squeezer and it was kind of a pain but I made them again 2 weeks later so obviously it wasn’t that bad. Thanks for posting this wonderful recipe, I am really enjoying it!

  • Melinda says:

    Hello, each time I research margarita recipes, I come across your site. Looks like you have a fantastic recipe. HOWEVER, I am not able to have all the sugar. I love margaritas. Can you please tell me how you would make the margaritas using:
    1. Sugar Free Monin Triple Sec syrup (non alcoholic)
    2. Sugar Free Monin Sweetener (instead of the simple syrup)

    I know, I know… it won’t taste as glorious as your recipe above… however, my friends and myself have had gastric bypass surgery and cannot have all the sugar. It makes us very sick.

  • Tim says:

    Made a batch yesterday and they were a hit! Just a little strong needed to add more simple sugar. Thanks!

  • John says:

    Just made up 2 gallons for tomorrow’s Cinco de Mayo party. First pull of the first glass (on the rocks) was too much in-your-face tequila for me. Splash of 7-UP and it was perfect.

    Thanks for the recipe!

  • Joymama in Eugene says:

    Just put a batch of these in the fridge. So, so good.

    I used 12 big limes and 10 large lemons juiced with a wooden reamer. The lemons I got were huge but mostly rind so that was a bummer. It did not take much time at all to juice them so don’t be afraid to try this if you don’t have an electric juicer.

    I did go to a Latina market and the produce was half the price of my regular market so thanks to the person who suggested that.

    I’m a wine drinker and rarely partake of spirits so am ignorant of tequilas but do know this one does not burn when you take a shot, has a nice viscosity and a nice nose. I used Lunazle 100% agave, at $16.50 a fifth. It’s not Patron and doesn’t pretend to be. It is good in this margarita. For Triple Sec, I used DeKuyper’s, just standard but in this recipe it’s good.

    If I was working and money wasn’t an option, I’d try some of the better tequilas and triple secs but alas, I’m a stay at home mom for now.

    This batch cost about $45 buying two fifths of tequila, one of triple sec and the fruits.

    Thanks Jeffery!

  • Jason says:


    To make virgin ones, leave out the tequila.

  • Jekka says:

    Yup, you rock! Can’t wait to make these for our Cinco de Mayo fiesta this weekend. Thanks!

  • Elisabeth says:

    Hey Jeff,

    I have read all of your other comments and don’t see anything about a virgin-version…Can you give me an idea about how to do that?? We are having a cinco de mayo party this weekend and want to have both alcoholic & non alcoholic.

    Any help would be great!


  • DanW says:

    I’m not sure how it would work for strawberries, but I made raspberry margaritas with home-made raspberry-infused tequila. Another possibility might be to make/buy some good-quality strawberry syrup and substitute it for the simple syrup.

  • Gayle says:

    Hi – is there a way to make this batch in strawberry flavor as well? Thanks!

  • Summer says:

    Made these for my husband;s 50th Birthday Surprise Party. It was a huge hit. My friend who is a bartender had been unsure when she heard I would be using lemon juice in the recipe. Her tune changed with her first sip. My mom told me later that they were easy to drink (not harsh) and she had a little more than planned and slept through the night well. You can try making the single drink recipe (figured out by one of the commenters) before making such a large batch. I did use Cointreau and a middle-range tequila.

  • Allison says:

    Hey Jeff, just capitalized on some cheap citrus I found in the market and over-purchased. Do you know if it’s possible to freeze lemon and lime juice? Thanks for the brilliant recipe, trying it out right now.

  • Chris says:

    After reading these comments I know I want to try these margaritas. I am wondering, though, how to make them a little less strong as I am not much of a drinker. Should I reduce the amount of tequila, or both tequila and triple sec, should I adjust the mix, and if so, how?

    Thank you for the recipe. I appreciate your reply.

  • Gregster says:

    Hello Jeff,

    I came across your website while looking for margarita recipes…it looks really good; I live in Dubai (from TX) and none of my friends here have attended a proper fiesta or Cinco De Mayo party, so pulling out all the stops and throwing a bash this May 5th. I’m going o try a gallon this weekend, but I’m making 10-15 gallons for the party. I will let you know how it works out!!!



  • Judy Stocker says:

    Just scaled this down (converted everything to ounces)and made myself two of these FABULOUS drinks!!! Yes, this is the BEST margarita recipe I have found and believe me, I have tried LOTS of different recipes!!! OMG, I can’t say enough about this drink. Try it. You won’t be disappointed. This coming from a self proclaimed “Margarita Connoisseur”! I will tell you, all my friends think I make the BEST margarita’s ever. And, that was BEFORE I found this recipe! Can’t wait to hear what they say now. :))) Jeff is right, don’t EVER, EVER use bottled lemon or lime juice. Everything MUST be fresh. Thank’s Jeff!!!

  • Geert says:

    Sounds great! Gonna make this for my birthday for sure, only maybe not the whole gallon. I don’t want to throw anything away so I’ll probably make about 75% of it, with the same ratios ofcourse. Can I squeeze the lime and lemons the day before and store ’em in the fridge?

  • Anthony says:


    I made 3 gallons of this for a pretty serious fight party and I have to say they were awesome… so good in fact it made up for the crappy party. I must also commend the strength because it is hard to find a strong drink with flavor and this is def it.


  • Lee says:

    Hi Jeff,

    What is the recipe to make just one margarita?


  • TODD says:

    Hi Jeff, Sorry if you already answered this, but i have to ask. not for myself because i drink regulars, but how would i go about using this recipe if i wanted to make strawberry margaritas? would i omit anything or just add strawberry mix or something else? thanks

    Sounds like a great recipe, ill know more later tonight 🙂

  • abby says:

    Belle, i’ve even used a fork in place of a of a reamer in a juicer pinch once(juicer was broken),(takes a while but it can be done!) & pour the juice through a strainer.Roll your limes on the counter with your hand , before cutting in half so they’re easier to squeeze the juice out of.
    And jeff should i use less lime juice if using all lime juice instead of lemon & lime? Thanks.

  • Fede says:

    I tried this recipe both ways,

    I made 2 gallons, one with the original recipe and the other with all lime juice. The taste is pretty similar but the acidity is higher in the all lime. The lemons provide sort of a balance to that acidity making it easier to drink.

    Jeff, you made me look like a Pro, your margaritas were awesome…


    • I was going to say that; limes contain more citric acid than lemons do, so in order to make this recipe balance you would need to use more sugar. I’m sorry that I don’t know how much more, but it’s not an impossible thing to figure out. When the drink tastes good, you’ll know it!

  • belle from tx says:

    I want to use this recipe at my baby shower and I was actually wondering the same thing abby asked… Just limes?

    And if I don’t have a juicer, and I have to do it by hand…. What about the particles, leave them in, or is there a way to make it pulp free?

    P.S. I won’t be drinking at my shower, calm down everyone…. Lol just for the guests.

  • abby says:

    plus tequila, lol, who could i forget to write that? Thanks jeff

  • abby says:

    hi, I just stumbled on this post & was thinking the same thing as the last person posted.Can i use all lime juice instead of lemon.In texas it’s a definate no to add lemon to margarita’s.A bartender i knew once just said lime juice,triple sec & simple syrup plus ice. Could never get that balance right..any thoughts?Thanks.

  • Federico says:


    Can I use all limes instead, or will this affect the outcome?

    I need to make this tomorrow morning…


  • Gee says:

    Grand Marnier in a Margarita is sometime called a gold cadillac or golden margarita…delicious!

  • Sam says:


    Grand Marnier in a Margarita. Your thoughts?


  • Chris says:

    Help,Help, Help…I am borrowing a commercial frozen drink machine that you put 1 1/2 gallons of mix in. I have bought 750ML of Jose Cuervo bottles and 1.75 liters of Jose cuervo margarita mix. How much of each do I use for 1 1/2 gallons? I am terrible with measuring and ratios..please help

  • Chris says:

    Help,Help, Help…I am borrowing a commercial frozen drink machine that you put 1 1/2 gallons of mix in. I have bought 750ML of Jose Cuervo bottles and 1.75 liters of Jose cuervo margarita mix. How much of each do I use for 1 1/2 gallons? I am terrible with measuring and ratios..please help.

  • Robb says:

    I know what I will be taking to my tailgate parties to both the Zac Brown and The Jimmy Buffett concerts next month.

    I made 2 quarts just to try them out. They are very good ritas but they will sneak up on you.

    I wanted to thank you for sharing your knowledge on here.

  • Barbie says:

    Thank you so much for this recipe – and thank you for putting the time, effort, taste testing, measurements, kid sister comments, out there for all of us looking for an easier way, as I’m sure this recipe didn’t happen instantly. I will use fresh citrus, I have always used Grand Marnier in lieu of the triple sec. Looking forward to the challenge of making them. I’ve never met a margarita I didn’t like or a bottle of tequila I didn’t like for that matter, we cut our teeth on it here in Tucson.

  • Randy Chong says:

    Hey Jeff,

    Love your website. Would you recommend a high end, low crap, or medium tequila for margaritas? I fear that using a high end tequila (aged?) would just be wasted in tequila rather than enjoying neat.

    BTW, are guest bartending in LA anytime soon?

  • Cheryl

    The general consensus has been yes, you can freeze them if needed.

  • Cheryl says:

    We are having a cinco de mayo bash with about 30 people.. Could I make ahead of time and freeze in gallon containers? They sound delish.

  • sahm24 says:

    I’m going to attempt this recipe for my husband’s surprise 40th next weekend. Can I make the recipe ahead of time and freeze it in the gallon jugs for 1-2 days? That way I can hide them in the basement freezer, and he won’t see them in our refrigerator and wonder why I’ve made so much.

  • Terry in FL says:


    I made your Gallon of Margaritas for our taco bar party last weekend.

    I did tweak the recipe slightly, upping the lime juice to 3 cups and reducing the lemon to 2 cups, mixed with Patron Citronge and Sauza Gold.

    People are still talking about them 5 days later. They were SO good.

    I did hear one thing over and over though, that they were a little on the strong side.

    If I reduced the tequila to 5 cups, would you recommend replacing the missing cup of tequila with the other ingredients or just leave it out and run with it?

    Thank you for the great information. You’ve ended my 10 year search for a great margarita recipe.


  • Nate says:

    This is my first time commenting. Great blog! Your thoughtful approach to the cocktail craft is inspiring.

    Have you experimented with a daiquiri adaptation? I’m thinking of trying this with Bacardi Silver instead of tequila and maybe Maraschino instead of Triple Sec. Do you think the amount of simple syrup should be reduced? Would you add (or sub in) any grapefruit juice? Thanks! I appreciate any thoughts or advice.

  • Kim says:

    I am getting ready to serve about 150 people with this recipe. We made 1 gallon to sample and WOW!!!!!!!!! So incredible.

  • Bridget says:

    By now, I definitely know that freshly squeezed lemon and lime juice is the way to go with this recipe and that it will make a huge difference. However, for the particular event that I am needing to make this batch of margaritas (tomorrow!) I simply don’t have time to do this. Which would be the lesser of two evils: Substituting sweet and sour mix for the juices and simple syrup, or substituting store-bought lemon and lime juice? Or maybe there is a better shortcut out there?

    Again I apologize, and I do plan to make this the REAL way when I have more time!

  • John A says:

    Also, can you tell me your thoughts on using Grand Marnier or Cointreau as a substitute for triple sec? I’ve seen many margarita recipes that use either one of these or a combination of the two for a more of ‘premium’ triple sec. Can’t wait to try this recipe out!

  • John A says:

    Hey Jeffrey,
    Great blog. I am wondering if you could possibly tell me what the recipe would be for just one drink? I’m having a hard time figuring out the right balance for a lone margarita.


  • Jay says:

    Hey Jeff,

    Like many others that I’ve read here, I stumbled on your website this morning. After reading the great reviews, I mixed up a 5 gallon batch, following your original recipie to the “T”. I’ve had many a margarita in my day and must tell you, you’ve nailed it! Of course it sounds as though you spent some time tweaking to get it just right. Anyway, thanks for sharing.



  • Sarah

    From what I hear (never tried it myself, actually) the juice should freeze just fine. But I recommend using it as soon as possible.

    And my opinion is that if you want to save a little dough, go ahead and blend those three orange liqueurs. I’d recommend starting by cutting back on the sugar just a touch at first though, a couple of those are pretty sweet. Mix up the 4 gallons with all the orange liqueurs and half the sugar, and then adjust the sweetness to taste.

    Good luck!


  • Sarah says:

    Hi jeff
    Oops make tha 4 gallons- even us girls would be pushing it with that many!


  • Sarah says:

    Hi Jeff
    Thank you for the recipe! 2 questions….

    I need about 8 gallons (throwing a party for about 40 RN’s)that’s a lotta citrus to squeeze in one go!
    Would it affect taste if I squeezed and froze the citrus ahead of time in batches?

    Can I used a blend of triple sec cointreau and grand mariner I have about a litre off each and it would save a little money


  • DanW says:

    @Fitter Stoke

    1) Try 2oz tequila, 1oz triple sec, 2oz lemon/lime juice, and a little less than 1oz of simple syrup.

    2) Agave nectar is approximately twice as sweet as simple syrup, so use half the amount (and add an equal amount of water if you need to match the volume of the syrup as well).

  • Stacy Fletcher says:

    Thanks for the recipe, excited to try them! How long do these keep in the fridge?

  • Fitter Stoke says:

    Hey Jeff –

    Looks swell!

    Two questions:

    1) Can you break this down to a recipe to make about 1 or 2 margaritas so I can give it a test drive before I go huge?

    2) Do you ever use agave nectar, and if so, would you just replace the amount of simple syrup?

    Thanks man!

  • Genelle says:

    Jeff, your recipe is perfect. I made a batch on my own last year for 20-30 friends and it needed tweaking. My friends enjoy the cadillac margaritas. Any suggestions on making this by the gallon?

  • Hawaii Paddling Wife says:

    These margaritas are FANTASTIC! I asked around for margarita recipes for a crowd and got lots of concoctions using beer, limeaid, etc. I am a margarita snob so those would not do! This recipe will become a standby in my house.

    Just FYI – they are so delicious that they go quickly. My dinner guests polished of the gallon in 25 minutes. Granted they were a bunch of 20-something men, but even if they’d been 30-something housewives like myself, I think that gallon would’ve been history pretty quickly. Next time I’m making two batches(or more!)

  • Melissa says:

    We are serving margaritas at our wedding reception this weekend. I’d love to make your bulk margaritas but how can I alter your recipe to make them “Blue”?? How much Curacao would I use?? Would that be in place of the Triple Sec??

  • amanda says:

    another july fourth and i will be making another batch of these – as requested! YUM. but oh – i am NOT looking forward to all that juicing.

  • Vanessa says:

    I want to add ice to the mixture to make blended margaritas. How much ice do I use to make 1 gallon?

  • Paul Harrington says:

    I have had clients freeze them for up to six months and they were just fine.

  • S&D in LA LA Land says:

    So we made your Margaritas for a party this weekend and as expected they were a HUGE hit! However, we made too much and it wasn’t a heavy drinking crew (I know, crazy huh). Anyway, we have almost a gallon pitcher of these fabulous Margaritas and don’t want them to go to waste. Looked onthrough all your posts and didn’t see anything about freezing. Will it just kill it if we freeze a batch? Sorry if this is a ridiculous question. And after ALL that lemon and lime juicing – ughh!!!!

  • Dan in DC says:

    Was great. Made three gallons of the margaritas (tinkered with the sweet variable a bit). I feel I owe you for sharing your expertise this way. Is there any way I can contribute to the upkeep of the site or to you? All the best, Dan

  • Gina says:

    What is a GOOD sour mix to use? AND does it replace the lemons and limes?

  • TheBean says:

    Giddy UP! I am have a Margarita Mixer this weekend and I’m going to try the bulk recipe. It will give me more time to play hostess..and well…drink.

    I don’t know that I’m gonna be too happy squeezing all that fruit though. I think I might need to do a shot or two while squeezing.

  • Beth says:

    Jeffrey, my boyfriend and I have made these margs a number of times. They can be costly and take a bit of effort, but they are hands down the best margaritas I’ve ever had, let alone made! After visiting Rick Bayless’s restaurant last month we decided to try it with blood oranges, and they turned out just as fantastically as I hoped they would! Thank you so much!

    ~From Missouri with much love!

  • Brandi says:

    O my gosh you are a SAINT… I am having a lot of people over next weekend and I was so afraid I was fixing to have to sit down and do the math of how much Tequila, limes and other juices to put in a Gallon for Margaritas, thank God i found your site, you just saved me a lot of time… I will come back and let you know how they turned out… anyone got any suggestions for me?


  • Paul Harrington says:

    I have had people freeze this mixture for 3-4 months and defrost when needed and they were fine.

  • Scott Langer says:

    Just stumbled across your site and, though I’m not much of a drinker anymore,excepting the occassional American craft beer or three, found myself wishing I had the ingredients for a REAL margarita. My preference is for using only lime juice,nad then Mexican (Key) limes if available. It’s a pain to juice those things but well worth it, IMO.

    I would like to say that Agave nectar is primarily fructose, higher in fructose concentration than HFCS; from my readings fructose is responsible for lots of nasty health problems, such as Matabolic Syndrome, Insulin-resistant (Type-II) diabetes, and a host of other disorders.

    Killer site.
    Peace, Scott

  • Kevin says:

    If i make a gallon of this mix, how long will it last if is not gone? A few days, maybe a week?

  • ritu says:

    Hi Jeff
    Wow the recipe sounds delicious and am planning on making 2 gallons for the new years party.
    quick ques, I want to make blue margaritas..
    so should i replace the triple sec w/ blue curacao or split it half and half or does it change the lime/lemon ratio too?
    Please help…only 3 days left
    Cheers to 2009!!

  • Thanks, Paul! I’ll be making the Jasmine for a group of thirsty people in Seattle tonight, though not in bulk.

    Hope to see you in Portland sometime soon!

  • Paul Harrington says:

    Well Done Jeffrey!
    That is a very good recipe and it reminds me that I should be going to more parties. I have created a similar recipe for the Jasmine. I was getting roped into bartending for some friends’ holiday parties. As the parties began to grow, I had to resort to bulk cocktails. With the right adjustments and the proper effort when shaking they come out just fine.
    A trip to Portland is in my future. I will definitely be stopping by.
    I hope your evening went well in Seattle.

  • Ivana – This recipe uses 1:1 simple syrup. Prepare your margaritas accordingly. And good luck!

  • Ivana says:

    Looks great. I`m going to try this at the next party.

    Just one question. About simple syrup. Is it 2:1 or 1:1 sugar to water ratio. Cuz this changes things a lot.

    I liked your Old Fashioned (with 1/4 oz s.s.), so I`m guessing your sweet/sour balance will probably suit me.

  • sanantoniodave says:

    As a big step up from triple sec and at about 1/2 the cost of Cointreau, try Gran Gala. An interesting color, too.

    I do not understand all the above bad raps on gold tequilas. The Cuervo Especial works just fine, with less of a morning-after head. If your tequila is expensive enough and smooth enough to drink straight, that is how you should drink it.

  • Crystal says:

    Hey!! My roommate and I are having a party and making Sangria and Margaritas!! We are trying out your recipe. We will let you know how it goes over. The mixture tastes pretty sour so far..thinkin about using more simple syrup. Humm…

  • Yenny says:

    AH! this is excellent! if only August in Alaska was a bit more margarita worthy. I should have stayed in Oregon this summer! (I randomly came across your site just now and reading your resume is like a journey through my favorite times in Eugene…)

  • Suz – I think you’ll be just fine with your 5-gallon water cooler. I use a two-gallon dispenser to serve a loud, large group of troublemaking bartenders every year on our camping trip and it works just fine! Good luck.

  • Suz says:

    Hi Jeff-
    I am making your recipe of your tradional margaritas for a party I am having about 125+ people- so I am using a 5 gallon water cooler for dispensing, this has worked amazing well in the past for Sangria. Do you have any suggestions for me on this since this is the first time with margaritas.


  • Blair says:

    just made a half batch of this recipe with jose cuervo gold tequila and hiram walker triple sec. i consider myself a lover of tart margaritas, and this margarita is awesome. you can taste the tequila just enough and it has a refreshing flavor of fresh citrus. some people thought it was a bit too tart and preferred the batch i made with jose cuervo margarita mix and the same tequila. i think that those people are not worth pleasing. i am drunk. awesome recipe!

  • Teressa says:

    how long do ritas keep in the fridge before going bad?

  • Lance says:

    Jeff, Does the store bought liquid “Margarita Mix” already have triple sec in it? Also, when you referred to the recipe earlier in this blog you said to use “Sweet and Sour” mix. Please clarify. Thanks.

  • Don from Seattle says:

    Jeffrey, I tried your recipe yesterday for my birthday party. I love margaritas, but my old recipe was too sweet. I made the batch to your exact recipe with only a minor change. While making the simple syrup, I added 2 cut up habanero peppers. Strain the peppers out after the syrup cools. Continue recipe as directed. Margarita tastes the same, but now has a warming sensation in the back of the throat when swallowed. People seem to love it, although they can’t quite figure out what causes that heat.

    Thanks again for the recipe!

  • Stacy says:

    What quantity of Cointreau should I use for your recipe?

  • Jessie says:

    Jeffrey! My roommates and I made these for Cinco de Mayo, but we halved the recipe because there’s only 3 of us (although I’m sure that hasn’t stopped some people from making the whole gallon). They turned out great! Thanks for your recipes!

  • jmaaan says:

    Ethan, I used an electric juicer and the response was great from my guests. However, I personnally tasted the faint bitter taste of rind from the electic juicer. I probably was overzealous in my desire to get all the juice out, but with that much juice required, it makes it hard not to. I think next time I’ll either leave some of the juice unextracted, or use a manual juicer.

  • Ethan says:

    Peggy, I was thinking about using my electric juicer as well, but I wondered if the juicer will make the lime juice bitter from the skin of the lime. I hardly ever use a juicer, so I don’t know how it will effect the outcome of the taste. Let me know your experience with that – I’m excited to make my first gallon of margarita. It never seems to be enough. Thank you Jeff for posting this recipe. Seriously, I feel like I just had a life altering moment – very enlightening :sweetness:

  • jmaaan says:

    Just found your site looking for Sazerac and holy sh*t, I may spend the entire weekend reading through. I’m actually feeling like there is something wrong with me, I shouldn’t be this happy about finding a good alcohol related site. I may need counseling. But in the meantime….I’ve got a question before I make a couple of gallons of these baby’s this weekend.

    Myers lemons, as you know sweeter and less tart than some other varieties. Would you adjust the recipe at all? Or would you suggest I don’t use Myers (got a tree in the backyard) or a mix?


  • April says:

    I have had a ball reading all of these…but what I need is a suggested alternative for the fresh limes and lemons. I am looking to make these for a part of 75-100 people…so hand squeezing is out of the question. What can anyone recommend???

  • Peggy says:

    OMG!!!! These were the best ever! I made up a gallon for our Christmas Monopoly Party and they were a huge hit. In fact, everyone wanted the recipe. Thank you, thank you, thank you for publishing your recipe.

    And after reading all the comments, I went out and bought an electric juicer, which was so worth it. I will definitly make these again.

  • Niki says:

    Summer here in Australia and managed to get my hands on a “slushie machine” or frozen cocktail machine… Am planning to use this recipe for the machine – I suspect I will be somewhat intoxicated for my birthday!

    A hint for those of you who dont have an electric juicer and for those that do… If you ‘zap’ the fruit for a few seconds in a microwave before cutting and juicing more juice is released – or just roll them a bit on the bench first…

    Thanks for the recipe! I can feel the hangover coming along!!!

  • wendy says:

    silver tequila? Any recommendations?

  • Sure you can, Brian from KC. I like using lemon juice to round out the citrus flavor, but tinker away with it and let us know how it turns out.

  • Brian from KC says:


    Hope to get a quick reply since our 60th b-day party is tomorrow. If I have to go to the store, I will, but I’m wondering if I can make this recipe with limes only…what’s the difference between limes and lemons besides the cost?


  • Thanks, Jim from Houston! I don’t think this recipe is sweet at all, but rather nicely balanced between sweet, sour and strong. Try it out in your margarita machine and let us know what you think.

  • Jim from Houston says:

    Hi, Jeff!

    Great website! It’s now a Favorite.

    Like Bill (#86, 05/08/08), I have a margarita “machine” that makes frozen margarita “slushees”. You put the mix into the machine, turn it on, wait 30 minutes, and – mirabile dictu! – frozen margaritas. I’ve not yet tried your recipe but I fear that it may be too sweet, since whatever water is in the mix ends up becoming ice. Any suggestions on how much to dilute your recipe? Two cups water/gallon? Thanks.

  • Alex from Austin – Look at you! Interesting findings, thank you for sharing them with us. I’m planning my own recipe for the annual camping trip and will most likely use a combination of Sauza Blanco and Patron Citronge. Cheers!

  • Alex from Austin says:

    Howdy Jeffrey!

    I thought you’d be interested in the results of an experiment I tried. This has been my favorite Margarita recipe since finding it around February or so, but one thing that has always bothered me is the ever-lingering question: “Is it really worth it to use high quality liquor in a Margarita?”

    Being that the Margarita (and its cousin, the Mexican Martini) may as well be the official drink of Austin, Texas, this is an oft-debated subject. What, with all the sweet and sour that goes into a good Marg, it’s not hard to imagine that the subtleties of a good tequila will go unnoticed.

    I made two gallons of this recipe (25 lemons and 30 limes, hand squeezed), and split those gallons into six batches.

    Batch One:
    El Tesoro Platinum Tequila

    Batch Two:
    El Tesoro Platinum
    Hiram Walker Triple Sec

    Batch Three:
    Jose Cuervo Silver

    Batch Four:
    Jose Cuervo Silver
    Hiram Walker Triple Sec

    Batch Five:
    Juarez Silver

    Batch Six:
    Juarez Silver
    Hiram Walker Triple Sec

    As you can see, we used three different types of tequila: Top-Shelf, Mid-Ranged and Rotgut, and then two different types of Triple Sec: Cheap and Expensive.

    The first round of margaritas we had was a blind taste test and the results were as follows (with a summary of the comments):

    #1 (Best) : Batch 3 (Perfect, but this won by a hair)
    #2: Batch 1 (Perfect)
    #3: Batch 2 (Smooth, but a bit sweet)
    #4: Batch 5 (A bit harsh but drinkable)
    #5: Batch 4 (Cloyingly sweet)
    #6 (Worst): Batch 6 (Tasted like a spiked Slurpee)

    The second round was an open testing where we knew what each drink contained and we all wrote down our comments about each drink. The general consensus was that the batches with the generic Triple Sec were cloyingly sweet, and the batches with the bottom-shelf Tequila tasted too harsh. Additionally, we had a difficult time determining a favorite between the El Tesoro and the Jose Cuervo; they both were smooth enough to go down easily but the subtleties of their flavors were obviously steamrolled by the lemon, lime and syrup.

    To sum up; the perfect balance of cost and taste seemed to be middle-shelf Tequila combined with top-shelf Triple Sec.

  • Sonestra says:

    The recipe is fabulous for bulk marg making, however I would NEVER use a gold tequila for margaritas. Go silver and taste the smoothness.


  • Kimberly – I’m not really a strawberry margarita guy, but I would guess that you could take a pint of fresh strawberries, remove the stems, purée them in a food processor, run them through a sieve or strainer to remove the seeds, and add the smooth purée to the recipe above.

    Good luck!

  • Kimberly says:

    Do you have a strawberry rocks version of this???? My life would be much easier this weekend if you do!

  • DanW – Glad you liked the recipe, great liquor selections. Thanks for writing!

  • DanW says:

    I just made this recipe for a party 2 days ago. I used El Tesoro reposado for the tequila (after many bad experiences, I refuse to use gold tequila), Cointreau for the triple-sec (I made a half batch as a test and was not impressed with generic triple-sec), 6 cups lime and lemon juice (18 limes, 9 lemons), and 2 cups simple syrup. I mixed it in a one-gallon insulated jug with a spout (storing the liquor in the freezer for a couple nights before mixing meant the mix was cold from the start).

    It was a complete success. I got many compliments on the margaritas and much complaining that they ran out so soon (maybe next year I’ll make a 5-gallon batch–if I can afford it, and if I get some form of powered juicer 😉 ). The balance of tart and sweet was excellent, and you still got a good taste of the tequila.

  • Emily says:

    Made this for a party and it turned out fantastic! My hand was sore for a couple days from all the citrus squeezing but it was well worth it.

  • Benny says:

    gonna make the recipe this upcoming weekend for a bunch of margarita fiends who just so happen to be my wife and her friends. Question: they always prefer i make their margaritas w/ Barcardi Rum (lightens up the boldness and tastes pretty darn good)…so, would the amount of Barcardi be equal to tequila called for in your recipe? Also, would triple sec still be needed? What are your overall thoughts on Rumgaritas? Thx for all your advice, Jeffrey, I really learned a lot in this thread of responses!

  • Paul

    Have you made this recipe yet? If not, try it out before you assume it’s too sweet. I’ve spent a considerable amount of time getting the ingredients to balance between sweet, sour and strong. Try it out.

  • Paul K says:

    I want to make these not sweet (I do not like sweet). Is it better to just add 2 cups of water or maybe some soda water or more lemon or what? (obviously it will be too strong otherwise). Thanks, paul

  • Keith says:

    It’s not summer here in Portland today, but it sure felt like it.

    I like this recipe a lot. My favorite margarita spot, Taqueria Nueve, here in Portland closed this week so I made a batch of these in their honor. Their house margarita used a muddled orange in the house margarita so I added a cup of fresh OJ to the mix – it was a pretty good facsimile. Thanks

  • Kim says:

    My husband and I were in Austin a few months ago and had margaritas at our hotel. They were so good, we asked the bartender what he put in them and this was exactly what he told us! This man knows what he’s talking about folks! We have two Margarators and I’ll be firing them both us this weekend!!

  • Steven

    The answer, to both of your questions, is “yes”.

    I hope this helps.


  • Steven says:

    We’re really excited about trying these out! Going to buy a juicer today! Thanks!
    Question: we generally make sugar-free-ish margaritas with splenda. Can we just add enough splenda and water to equal the amount of sugar and water that would be in the syrup? Or is this a travesty that no margarita lover should even consider?

  • Bill

    Beats the hell out of me, I’ve never even seen a margarita machine. Give it a go and report your findings back here.

  • Bill says:

    I have a margarita machine that holds 5 gallons. I want to mix your recipe to put in it…do I need to change the recipe at all to put it in the machine?

  • Ron

    I wouldn’t let this mixture sit for longer than a day. Fresh citrus gets funky, fast.

    Drink up!

  • Ron says:

    How long kind I refridgerate the leftovers without it “spoiling”.

  • Hi Kelly!

    I’m glad the recipe worked out well for you, and that float of mezcal sounds absolutely delicious. I’ll have to try it soon!

    Thanks for reading.


  • Kelly says:

    Hi Jeff!

    I subscribe to your blog and thoroughly enjoy your posts.

    I have to tell you… I have been searching many years for an absolutely phenomenal margarita recipe and this one is to-die-for!! Thank you so much for sharing with us. I was skeptical about lemon juice in a margarita mix bit WOW.

    I used my electric juicer to do the work for me and it went very quickly. Fresh juice in cocktails is simply unparalleled.

    If I may add one simple little twist?

    Float a half ounce of very high quality mezcal (Scorpion or Del Maguey) on top of this cocktail when serving. You will be surprised how it brings out the citrus while smoothing out the sour.

    Keep up the great work, Jeff. Thanks for all the great posts!

  • syoung68

    You can’t use a JuiceMan juice extractor for the citrus, because you don’t want any of the bitter oils from the peel in your drink. So, sorry, you’re just going to have to juice the old-fashioned way.


    I don’t really know much about strawberry or other flavored margaritas, as I don’t care for drinking them. So, if you want to do some experimentation, please feel free to post your results here for the rest of the audience!

  • Jennifer says:


    Do you ever add other fresh fruit juices to make flavored margaritas? I was thinking of maybe blending up strawberries and substituting it for the lemon juice. Think this would work?

  • syoung68 says:

    Do you use your JuiceMan juicer for the citrus, if so do you simply cut them in half and throw them in?

  • Mikel says:

    I am SO making these for Cinco de Mayo this year!

  • Sharon

    I can’t, in good conscience, condone the use of Apple Pucker. I’m sorry.

  • Sharon says:

    I Jeffrey,

    I’m glad I found this website… margarita is my favorite drink.

    My husband and I love green apple margaritas using Apple Pucker. What would be the amount to add to make it with your recipe??


  • Joyce

    Go rent a 5-gallon insulated container to put your mix in, I use a little 2-gallon container I found at a hardware store all the time.

    If you don’t have an insulated container, don’t add ice to the mix. It’s going to be diluted awfully quickly.

    Good luck!

  • Joyce says:

    I have a 5 gallon container to put the mix in but want to keep it cold, Can I go ahead and mix in the ice so I dont have to keep it seperate. The idea is for everyone to get a margarita out of the spigot when they want it but with as little hassle as possible. And to have a plate next to it with lemon juice and salt for dipping glass in? Will this delute the margarita’s too much?

  • stephanie says:

    Thank you for making me the new Margarita Queen in the hood…Had all the girls over for a Spring Fever party and WHOA those margies are good and strong. I went crazy and used Cointreau, doubled the recipe, and added a few glugs of fresh OJ…
    You rock…thanks again

  • Jeremy says:

    I’ve become famous in my circle of friends for these Margaritas (I cite you of course)

    Though, they are highly requested now, “Did you make your margaritas?”

    The best comment yet, “These should be called ‘Apache Margaritas’ because they sneak up on you.”

  • Conni

    I guess I would just substitute the tequila for brandy and see what happens!

  • Conni says:

    Hi Jeff:

    Love your bulk margarita recipe–works ALL THE TIME! I recently enjoyed a Brandy Margarita and it was powerful! It seemed to have some OJ in it but I am not certain. Do you have a recipe for Brandy Margaritas and could you also please give me the proportions to make this delicious drink in bulk as well? Thanks very much!

  • Colleen says:

    So I made them for my girls night and MAN were they a hit! Needless to say my husband had to drive two of the girls home LOL. AND MAN is tequilla expensive ! I guess I haven’t drank it for a while!

    Cheers to you for making my night a success! You rock Jeffrey!

  • Ben, that’s some great information there, thanks!

  • Ben C says:

    Awesome mix Jeff. I’m an expat living in London, you wouldn’t believe how hard (and expensive) it is to find Tequilla and Triple Sec out here.

    For anyone who wants to know, metric conversions:

    Per 2 litre bottle (makes about 1.825 L)

    700 ml Tequila
    300 ml each, lemon juice, lime juice and triple sec
    235 ml simple syrup

  • Jeff S says:

    Great website and excellent advice you are giving. Keep up the good work.

  • Colleen says:

    Hey Jeffrey would Cosmos be a good drink to make by the gallon? My girlfriends love them but they are annoying to make over and over.

  • joshcore says:

    went to mazatlan few weeks ago on a cruise. bartender put 1/2 oz of champagne in my margarita on the rocks. was probably the best margarita i had in my life.

  • Colleen says:

    Oh my god I can’t stop laughing! You are adorable! I will be sure to show the girls your pic while we drink a toast to you as we enjoy those tasty treats and I will keep them off the keyboard to make sure your site stays sparkly clean 😉

  • Colleen says:

    Oh my god I can’t stop laughing! You are adorable! I will be sure to show the girls your pic while we drink a toast to you as we enjoy those tasty treast and I will keep them off the keyboard to make sure your site stays sparkly clean 😉

  • Colleen

    Sounds like fun. But please don’t get drunk and vandalize my website. It took me a week to get the spraypaint off the site the last time a bunch of girls got together and drank my margaritas.

  • Colleen says:

    Jeffrey I think I am not in love with you! I stumbled on this site looking for Margarita recipes and you were the 2nd post. I have to say I love love love your website! I have book marked it and rated it awesome in STUMBLE IT so others find it as well. I will be using it for every party going forward!

    I cannot wait to make this recipe this weekend. My daughter just turned 10 months and it has been a while since I drank so this Saturday the girls are coming over and we are getting Mad! I plan on having Daddy take care of the kiddies well into the next day as it sounds as if these ritas pack a beautiful punch! Thanks for sharing and making a new mommy look forward to her freedom time!

  • Christopher

    You just made my day, even if it does make me sad to think of beautiful Los Angeles while it’s 40 degrees here in Oregon.

    I’ll toast you with a margarita in a few months, however!

  • christopher says:

    thanks to global warming, spring has sprung in feb here in LA. so the lemon tree in my yard is in full bloom, and gave up its goods to make this mix happen. made this, to the letter, w/ all fresh ingredients, and dropped it into a sunny afternoon backyard party. my goodness. what a treat. thanks for sharing this awesome recipe no one would have faulted you for keeping to yourself.
    ~christopher. Los Feliz, LA.

  • Glad you liked it, Tony!

    The margaritas are strong, but that’s a good thing, right?

  • Tony says:

    Made for the Superbowl. Huge hit. Very very strong…but very very good. Thanks for the recipe!

  • Jason

    It would be exactly that simple. Have fun!

  • Jason says:


    I love the recipe and have been looking for a long time to find something like this. I have a party coming up this weekend and was wondering how can i make this recipe Frozen. Can it be as simple as to refrig the mix and put into a blender with ice?

  • Thanks for sharing, Bonnie. I’m glad I could, uh, help!

  • Bonnie says:

    Jeffrey, my boyfriend and I have made your gallon recipe twice for parties recently. Not only are they a huge hit with our guests, but they seem to have quite an, ahem, aphrodisiac affect! To all those interested in a little extra merry making this holiday season, try some gallon margis on for size. They last in the fridge and are a great compliment to mole, stir fry, green curry, cheese plates… Be forewarned, dirty dishes, strewn clothes, lights left on all night, forgetting to brush teeth, wildly drunk sex, passing out, may all occur upon consumption! 😉

  • David says:

    Here in Hawai’i margaritas are popular and a lot of the women that I hang out with order a island style margarita called “Li Hing Mui” margarita. Li Hing Mui is a dried plum treat that originated in mainland China but is a big part of island life here in Hawaii as we put Li hing flavoring on everything and anything from gummy bears to popcorn. A popular thing that people in Hawaii do is put about a dozen dried plums in a bottle of tequila and let it marinate. I was wondering if you heard of a Li Hing Mui margarita before and how you would recommend making this with your recipe.

  • Joy says:

    I have so enjoyed reading all of your comments. I laughed through most of them – my husband was sitting across the room wondering what in the world? I’m making this recipe for my bunco group – the theme is margarita madness and I’m looking forward to trying these out. Thanks for making it so enjoyable!

  • Dan says:

    Might as well keep this going 😉

    You can find citrus presses at places like Crate & Barrel or William & Sonoma for ~$10 and they’re perfect for squeezing limes, lemons and oranges. I typically roll them a bit on a flat surface before hand to loosen up the insides and then simply squeeze the hell out of ’em. Works a hell of a lot better than squeezing by hand and you can squeeze right over a mini-strainer to get rid of any unwanted pulp or seeds.

  • Rob in citrus country says:

    Hey Jeffrey

    Great blog. I see a lot of people are struggling to squeeze their own citrus. Being in the state of florida i am surrounded by the stuff. I picked up an electric citrus juicer for $6 bucks at a thrift shop many years ago for fresh juice. If you have one, you will not even regard the time to squeeze the limes/lemmons an issue any longer. The cleanup is a simple rinse of three small parts. cheers

  • Jeffrey says:

    Teri, I believe the Grand Chevalier is more of an orange brandy, so it’s probably going to be a lot sweeter than using plain old triple sec. but it might work well with a half ounce floated on top. I’d probably pick up a bottle of triple sec and save the Gaetano for Cadillac-style margaritas.

  • Teri in Texas says:

    Hi Jeffrey, my Couple’s Wedding Shower Fiesta is this weekend and I can’t wait to try this recipe. Would it be a okay to use these ingredients:
    Grand Chevalier Liqueur (Gaetano)and Jose Cuervo Tradicional(reposado)? Thanks!

  • Jeffrey says:

    Lindy, thanks for the kudos, and that’s some great advice there!

    I don’t have an all-time favorite tequila, although I always find myself coming back to the Herradura line time and time again.

  • Lindy Lou says:

    Found your site while searching the web to see if I could use the MISTO sprayer for alcohol. There you were…
    You genius you!
    Anyhoo, the 1 gal mag recipe makes you my new favorite guy I never met.
    My Husband and friends are in awe.
    Note to readers: 1$ for 2 limes HELL NO! Local mexican ar asian market 15 beautiful juicy limes for 1$ and 5 meyer lemons for 1$. Oh YEAH!
    Jeffery, What is your favorite all time Tequila?
    a new admirer in San Diego,
    Lindy Lou

  • Jeffrey says:

    I’ve never used any other juices in this recipe, J.P. Call me crazy, but I don’t care for pineapple in my margarita.

    I have, however used agave nectar many times. I first make an agave syrup using 1 cup agave nectar to .75 cup hot water, and substitute it evenly for simple syrup in any of these recipes.

  • I was wondering if you’ve ever tried using fresh squeezed orange juice and or pineapple juice in this mixture. Kinda gives my Margarita’s (Tex-ican Martini’s) a little extra sunshine!

    Also, have you ever tried Agave nectar in this recipe instead of simple syrup? If so, how much would you use, 2/3 cup? Gonna try this recipe this weekend on the bank of a rain-filled limestone quarry. Cool crystal-clear water and a “Tex-ican ‘tini” might be a perfect match…

  • Jeremy says:

    I have to echo Jeffrey’s emphasis on fresh fruit juices. I made this batch of margaritas for a gathering here in the Tucson, AZ. We take our margaritas seriously here.

    I used fresh juice (took about an hours worth of squeeze time) and the results were well received. (For the record, it took 19 limes and 15 lemons – but good fresh Citrus in the desert is hard to come by.)

    As a process excellence manager, by trade, I asked the gathering what they would change, and of the few responses I got, they said there was too much lemon juice. (but of the 8 people gathered, only 2 suggested this)
    When I try this again, I might tweak the recipe, just a bit. More Triple Sec (maybe 3 cups) and less lemon juice (2 cups perhaps).

    But on the whole, this was well received, and requests that I produce more of this were bountiful. I definitely plan to use it again!

  • Jeffrey says:

    I would say, “screw the limeade”, but if that advice doesn’t work for you, try this:

    Put one 12-oz scoop ice, two ounces tequila, one ounce triple sec and two ounces frozen limeade concentrate (not diluted) into a blender and blend for 45 seconds until smooth.

    I would still recommend that you try the above recipe, however.

    Good luck!


  • Margarita Lover says:

    What’s the best way to determine the amount to use if you want to make a large batch of frozen margaritas? I would like to use Tequila, triple sec and limeade.

  • Jeffrey says:

    Great call, Mr! I also use Patron Citronge in place of Cointreau in a lot of recipes. I think the flavor difference is almost negligible, and the cost here in Oregon is $15 less a bottle.

  • Mr. I'm from Texas says:

    If you can buy it at your friendly neighborhood liquor provider, use EL JIMADOR tequila. Its from the same folks who do Herradura. If you haven’t had that then your in for a treat. I like to be special sometimes and use the Patron Citronge(just cheaper than Cointreau and same taste).

    Lastly, my recipe:
    equal parts tequila, triple sec, FRESH lime juice

    (and jeffrey you melted my heart with the top 10 drinks list)

  • carla says:

    how long can i keep a gallon of mixture in refridge befor going bad

  • Jeffrey says:


    1. Maybe somewhere, but it’s going to be much cheaper and a hell of a lot easier to buy a box of sugar and boil some water. Really.

    2. Don’t keep your margaritas more than a couple of days.

    3. I don’t recommend the large-quantity format for mojitos.

  • James says:

    Can I purchase simple syrup at the grocery store? How long can I keep the gallon of margarita in the fridge? Also, I looked at the corner of your website at the mojito recipe and wondered if one can make a gallon of mojitos or of similar mass quantity.

    Thank you

  • Rose says:

    made the gallon of margarita’s for a night of drinking with my margarita drinking friends at the race track. (our husbands drag race motorcycles) We girls are the “Margarita Queens” of the track because of our habit. Well i decided to try your recipe and it was such a hit. We (3 girls) drank the whole gallon. we did let some of the guys taste a little and now more people want to drink with us at the race track.
    we race almost every weekend and now we are taking turns making your recipe cause it gets expensive for just one (me) to have to make them every weekend
    and of course we have to use top shelf on everything because we are “MARGARITA QUEENS”

    Thanks for a great recipe


  • Jeffrey says:

    Water from melted ice is an incredibly important component to any cocktail. Simply chill these margaritas in the fridge and they will taste far too strong.

    So, for each 5-ounce cocktail, put 3 ounces of my mix into a cocktail shaker with ice. Shake well, and strain into the glass. The levels should come out just about right.


  • Susan says:

    I’m having a party and we’ve rented 5 oz. cocktail (martini) glasses. Could I just serve this mix without ice, as long as it’s really cold? Or, would you add a few cubes of ice to each cocktail glass first? Thanks!

  • Jeffrey says:


    Take half the lemon, half the lime, and half the simple syrup and put them into a blender or food processor fitted with a metal blade. Add a cup and a half of fresh, trimmed strawberries and blend on high until smooth.

    Strain with a metal strainer to extract all the seeds and pulpy stuff.

    Add this to the remaining ingredients and mix well.

    And there you go, strawberry margaritas by the gallon!

  • chelle says:

    This might be a stupid question but how do I make them flavored such as strawberry or such? I realize the lemons and lime provide flavoring but what if I would like something different?

  • Jeffrey says:

    Thanks, MJ! And, if this isn’t a testament to the recipe, I’m making my own two-gallon batch as we speak for a camping trip tomorrow!

  • MJ in KC says:

    I used Jeffrey’s gallon recipe for a friend’s birthday celebration and the margaritas were quite a hit! The only adjustment I made was to use all of the simple syrup (2+ cups), because the original batch was a little sour for our taste. YUM!

  • Jeffrey says:


    As a very general rule of thumb, expect to get 1.5 ounces of juice from each lemon or lime. This will vary greatly depending on the ripeness of the fruit and the time of year you’re purchasing them.

    So you’re probably coming up a little short, but remember: there is no substitute for freshly-squeezed juice.

    Look to see if there is a club store or restaurant supply grocer in your town, they typically run cheaper than your neighborhood big-box retailer.

    And good luck!

  • Doug says:


    Just checking again. I’m paying $1.00 for two limes or two lemons. Are roughly 10 limes and 10 lemons enough? These are bit expensive, by the time you buy the liquor. I’m hoping they are good! I went with the cheaper Tequila to offset the cost of the fruit.

    Are there ANY suitable alternatives for fresh squeezed?

  • Jeffrey says:

    Glad I could help, Cindy!


  • cindy says:

    had margaritas at a party made from your gallon recipe, FANTASTIC! Will be taking them on vacation next week’

    Thanks A LOT!

  • Jeffrey says:

    Wow, thanks, Joe! That’s the best review yet!

  • Joe says:

    Hey Jeff —

    It’s my third time making your miracle mix and it’s always worth the extra work for fresh citrus. I’ve just spent hours squeezing countless lemons & limes for a 6 gallon monster!

    Many thanks for sharing this great recipe!

    Happy 4th of July from San Diego!!!!!


  • Ummmmm… sure, try it! What’s the worst that could happen, right?

  • Julie says:

    I received a margarator..margrita machine from a neighbor. It calls for margarita mix…blah. The machine makes 1 gallon of frozen margaritas, I think it said 16 or 18 8 oz glasses. If I add the 3 pounds of ice and your recipe..will that work??????


  • Lucy says:

    Thanks for the recipe!! Its nice and simple! sounds great!! Ill test it out this weekend, we are having a Mexican themed party down here in South Australia!!

  • Jeffrey says:

    Thanks, kid! That’s really my little sister, there, folks.

    Oh, and kid, watch your mouth. This is a family website.

  • your little sister says:

    These are, hands down, the best fucking margaritas I’ve ever had.

  • Jeffrey says:

    I think that Cointreau or Patron Citronge would both be wonderful, albeit expensive triple secs to use here.


  • gretchen says:


    You don’t know how perfect it is that you have shared how to make bulk margaritas!

    Quick question… when you say triple sec do you recommend Cointreau?

    Thanks so much!

  • Jeffrey says:


    Just multiply everything by 5!


  • heidi says:

    looking at your rec. and excited about giving it a try. need about 5-6 gallons for my brothers 40th party. any more hints for that much?.

    thanks jeff


  • heidi says:

    looking at your rec. and excited about giving it a try. need about 5-6 gallons for my brothers 40th party. any more hints for that much?.

    thanks jeff


  • Jeffrey says:

    Oh, no. No. God, no. Never. Let me tell you something:

    No matter how groovy the label is, no matter how “fresh” it claims to be, no matter how many times they’ve thrown the word “organic” on there, bottled lemon and lime juices can never come close to the flavor of freshly-squeezed.


    Get a juicer, put some work into it, and I guarantee people will be talking about your margaritas for months after the party. You don’t even have to tell them where you got the recipe. I can keep a secret.

    And honestly, depending on the fruit, you can get anywhere from an ounce to three ounces of juice out of one lemon or lime. So it really isn’t that bad,

    And so worth it.

  • susan says:

    Do you use lemon and lime juice that comes in bottles. That would be a lot of squeezing.

  • Jeffrey says:

    Jeff, I think Sauza Gold is a good, attractively-priced tequila suitable for mixing in margaritas.

  • Jeff says:

    Just what I was looking for, should be perfect for a friend’s nautical themed b-day! Quick question, do you have a recommendation for the specific brands of alcohol? I barely touch tequila, so I’ll be making these for everyone else, but I have no idea what a decent tequila would be to use for this. Thanks!

  • Thanks, flowerysong, that’s exactly the kind of eloquence I was looking for at 2AM last night!

    Sorry for the roundabout math, everyone.

  • Flowerysong says:

    A fifth used to be exactly 0.2 gallons (~757 mL); in the seventies when alcohol bottle sizes were metricized, 750 mL (0.198 gallons) became the new standard. Even though it’s no longer entirely accurate, these bottles are still referred to as “fifths”.

  • Hi, Leslie!

    Well, for pre-made sour mix (I hope to high heaven you’re using something good) and to make two gallons, you’re going to need the following:

    12 cups tequila
    5 cups triple sec
    14 cups sour mix

    I think that translates into just under four fifths of tequila and two fifths of triple sec.

    Remember to measure!

    A fifth and a 750 mL bottle are roughly the same thing. A fifth stands for a fifth of a gallon (or four-fifths of a quart), which would be 25.6 ounces. 750 mL comes in at 25.360517 ounces, so I guess it’s close enough. We assume they’re about the same volume.

  • Leslie says:

    Hey…I’m having a tequila fiesta in a couple of weeks and your “gallon of margaritas” post came up first when I searched.

    I found a natural sour mix…I plan on mixing this with Hornitos. So, will you clarify…exactly how much tequila does one need per gallon?? Is a fifth the equiv. to 750 ml…holy moly??! I plan on making (2) 1 gallon jugs for a party of about 30 ppl. I can already tell…this is going to be an expensive hosting! ha, ha…

    I hope to hear your reply!


  • pam says:

    These Margaritas are fantastic! Thanks for sharing. Happy 4th

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