Every weekend that we are home in Dallas in the summers, we have pool party.
And nothing says "pool party in Texas" like a margarita! The best thing is to keep it simple and make A LOT. I use Mark’s skinny margarita recipe, which is so good and so easy.
The formula couldn’t be simpler:
2 ounces Tequila
1 ounce Cointreau
Just scale up the recipe as much as you want. We grab a pitcher and make batches of 12! So get all your ingredients together.
I cut the limes and squeeze them first. Two great tips here: (1) use the smooth skinned limes because they have much more juice, and (2) use a citrus press. The best one we have was actually packaged with a bottle of Cointreau.
So for a batch of 12, you need 12 limes (if they’re really big I might start with 10 and add the last 1 or 2 if you want more tartness).
Next is the sweet ingredient: 12 ounces of Cointreau.
Just measure it in your Pyrex measuring cup. You could substitute either Grand Marnier or Triple Sec, but I really think Cointreau gives the right amount of sweetness and balance. You won’t need to add any sugar or simple syrup.
Finally, 24 ounces of Tequila will finish the batch of 12. I like Patron Silver, but something less expensive works just fine.
Add some ice and stir it up!
We keep it in the fridge and pour them as needed. If you want a salted rim, just rub a cut lime on the rim before you dip the glass rim in a bowl of coarse or margarita salt.