Our Favorite Margarita Recipe
One of the keys to throwing a feel-good Fall Fiesta (see some of our inspiration for this celebration here!) is setting a great margarita bar. In the Happy Everything!™ Cookbook we share our favorite margarita recipe as well as some great flavored syrups to set out at a margarita bar where each guest can mix their own concoction to their liking. It provides great décor for your celebration while helping to create conversations and enthusiasm as each guest creates their own delicious cocktail.
Use our favorite margarita recipe as a base, then mix it up and create different syrups to mix in like strawberry mint, orange jalapeño, and pineapple ginger.
12 cups tequila, divided
8 cups triple sec, divided
4 cups fresh lime juice (approx.. 32 limes), divided
Before serving in a large (12 cup) beverage contained or two pitchers, mix half of the listed ingredients to make the margarita base (no need to mix all 24 cups at once!). Mix 6 cups of tequila, 4 cups of triple sec and 2 cups of fresh lime juice.
1 bunch of fresh mint
1 fresh ginger root (3-inch piece)
4 cups of sugar
4 cups of water
2 cups of fresh strawberries, sliced
2 cups fresh squeezed orange juice (approx. 6 oranges)
2 cups of fresh pineapple, cubed
Set three medium bowls on the counter. Chop fresh mint and set in first bowl; set aside. Using a fork, stab the jalapeño four times; leave the fork inserted in the jalapeño to weigh it down when placed in the bottom of the second bowl. Repeat for the second jalapeño and place in the same bowl. Finally, peel and cut ginger into thin discs and place them in the third bowl.
In a large pot, combine 4 cups of sugar and 4 cups of water. Cook over medium-low heat, stirring continuously until mixture is hot and sugar has dissolved. Pour equal amounts (approx. 1 ½ cups) of syrup in each of the three bowls. Allow syrup to infuse 45 minutes or until syrup is cool enough to refrigerate. Strain each syrup and pour each into separate resealable containers, label with name and refrigerate until ready to use.
In a blender, puree 2 cups of strawberries with the mint syrup. Pour the strawberry mixture into a small pitcher, cover and refrigerate. Next, mix orange juice with jalapeño syrup in a small pitcher, cover and refrigerate. Finally, puree 2 cups of fresh pineapple with the ginger syrup. Pour the pineapple mixture into a pitcher, cover and refrigerate.
Prepare the bar with items needed such as glasses, dishes with salt, garnishes, ice bucket, ice and club soda. Place the three pitchers of fruit syrup and the container of the margarita base on the bar.
Encourage guests to help themselves as they arrive. Use a lime to rub the rim of each glass, dip the rim into salt while turning glass slowly. Fill the glasses with ½ cup of ice. The typical mix ratio is two parts margarita base and one part syrup. Stir, taste and adjust more with base or syrup. Try topping with a splash of club soda.