Margaritas are super simple to make at home without any of the added sugar or artificial ingredients that are in most restaurant margaritas.
Happy Cinco de Mayo!!
The BF and I have plans to make tacos for dinner tonight. I’m hoping guacamole is involved.
Taco night is my favorite because it’s an easy-to-make dinner, I can load up on veggies, and it’s a simple meal that can feel special. Especially with margaritas!
Homemade margs are my absolute favorite (besides champagne cocktails, of course). They’re just so simple and delicious.
Before I get to the good stuff though, I’m going to vent for one second. Mexican restaurants around here don’t make margaritas from scratch. They only use margarita mixes, which are usually made with high fructose corn syrup and artificial colors, and contain upwards of 800 calories. Ugh! I also just don’t like them. They’re way too sweet.
The BF gets annoyed with me because EVERY single time we go to our fave local Mexican place, I ask them if they can make a marg from scratch. They always say no (even though they have ALL of the ingredients behind their bar!!!). The BF doesn’t understand why I ask every time, but you never know if they got a new bartender or someone learned how to make a margarita!
Anyway, whenever I’m out of town and I see a fresh made margarita on a menu I order it. Or I just make margaritas at home.
Here’s how I make margaritas…
2 oz. tequila
2 oz. orange liqueur such as Cointreau (I used Patron Citronge)
lime juice to taste
Combine ingredients and serve on the rocks or add ingredients to blender for a blended margarita.
You could also just combine tequila, soda water and lime. If you add grapefruit juice it will become a Paloma. Also delicious!
Also give this Salted Watermelon Margarita a try! I totally forgot about this amazingness.
Have a wonderful day! Let me know how you celebrated!
Also, here’s why we celebrate Cinco de Mayo (in case you were wondering like I was).