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Platillos Tradicionales         Ensaladas y Mas         Favoritos De Mexico

Aredientes Fajitas      Postres        Bebidas           Antojitos

Bebidas  "Margaritas"

(Honest to Goodness, for a Crowd)

  • 1 - 750-milliliter bottle silver tequila
  • 2 cups water
  • 1/2 bottle (a 750-milliliter bottle) triple sec or Cointreau
  • Several tablespoons coarse (kosher-type) salt, for rimming the glasses
  • 1 cup Senor Pepe's Margarita concentrate, plus several tablespoons extra for rimming the glasses
  • About a gallon of ice cubes

 1. Just before serving, in a  half- gallon pitcher combine the  tequila, the minimum amount of triple  sec or Cointreau, water and the lime  juice concentrate.

Taste and add  more of the orange liqueur if you  think your margaritas need more  sweet oranginess to balance the  other flavors. Remember, you're  tasting it warm and undiluted: when  chilled and diluted, the flavors will  be mellower and the lime's tartness  will be more compelling (tangy,  warm champagne is not nearly as  inviting as ice-cold). .

 2.Pour several tablespoons of lime juice onto one  small plate, several tablespoons coarse salt onto  another. Have martini glasses at hand (for an  extra special touch, you can chill them).

I like the  5-ounce size, since that size drink will stay cold  from first sip to last. As your guests ask for their  margaritas, invert a glass into the plate with the  lime juice to moisten the rim, then lightly dip into  the plate with the salt. For each drink measure 2  ounces (4 tablespoons) of the margarita mixture  into a cocktail shaker ­ I can do 3 drinks at a  time comfortably in mine.

If you have a 2-ounce  ladle that you can keep in the pitcher, measuring  goes much faster. Add ice cubes (I put in 5 cubes  for 1, 8 for 2, and 10 for 3). Secure the lid and  top and shake vigorously for 10 to 15 seconds.  

Strain into the salt-crusted glasses and hand off to  the lucky recipients