The BEST Pitcher of Margaritas

I don’t mean to brag, but these will probably be the best margaritas you’ve ever had.  Actually, I guess it is a brag, and I stand by it.  These are hard to beat.  If you use fresh juice and zest, and have some time to let things marinate, your friends will agree.  Be careful who you make these for, I brought these to a reunion one summer, and they instantly became a must have for all future get-togethers.

First, let’s talk alcohol.  It is pretty much agreed by most margarita enthusiasts that an aged tequila is best for margaritas.  A reposado tequila is aged anywhere from 2 months to a year in oak, which helps it develop a deeper more complex flavor that compliments the bright fresh flavors of the citrus syrup.  You do not need to go crazy expensive, and if you already have a silver or gold tequila in the house, it is perfectly fine here.

The other alcohol in this recipe is an orange liqueur, also known as triple sec.  This is where I think you take your margarita from “one of the best I’ve ever had” to “this is the best margarita I’ve ever had!”.  Most margaritas you’ve had were likely made with a more generic triple sec, which is perfectly fine, but I recommend you use the original triple sec:  Cointreau.  Cointreau claims to have created the triple sec category of liqueurs in the late 1800s.  This claim is disputed, but what isn’t in dispute is the success that came from their introduction.  Imitators flocked to the market using the triple sec label, typically offering about ½ the alcohol content of Cointreau.  This holds true today.  Premium orange liqueurs will have a high alcohol content versus the more generic triple secs.  The other widely known premium orange liqueur is Grand Marnier.  You would be perfectly fine to experiment with that in your margaritas, but Grand Marnier is made with brandy, which is a bit heavy for a tropical summer drink, in my opinion.  Editor’s Note:  This may be the first time ever that I’ve NOT recommended the brandy alternative.

Now that we have the alcohol sorted:  reposado tequila and Cointreau, let’s talk about the syrup.  If you’ve ever had a bad margarita, likely the syrup or ‘mix’ was to blame.  That stuff can be pretty tart and acidic, and if mixed in with the wrong proportions, it is heartburn in a glass.  The syrup in this recipe is fresh and flavorful, without the unpleasant tartness that you will find in pre-made mixes.  To get the most out of the ingredients, it is best to mix the syrup together the day before and let it sit overnight, or at least a minimum of 4 hours.  If you don’t have that time, you can still make the syrup, but you can omit the zest.

Letting the syrup marinate in the fridge overnight allows the zest to further infuse flavor.  Also, the lemon and lime juice seem to marry in a way they don’t if you mix them together right before serving.  You will still have a great margarita, but if you have the time, make the syrup in advance.  I will typically make enough syrup for 3-4 pitchers at one time.  It will keep in the fridge and makes it easy to make another pitcher of margaritas for your party.

The balance of this margarita is such that a salted rim just makes sense.  I’m not sure I have words to explain, but if you typically pass on the salted rim (for flavor reasons, not health reasons) I suggest you try it here.  A salted rim really does enhance this margarita.

My final bit of advice, be careful not to overdo it, these margaritas are delicious and potent.  Cheers!