Traditional recipes

Macizo Margarita Recipe

Macizo Margarita Recipe

Fresh orange and lime juice are part of the secret behind the "solid" margaritas served at New York City's La Esquina.


  • 2 ounces Corralejo Blanco Tequila
  • 1 ounce Combier
  • 1 ounce fresh lime juice
  • ½ ounce orange juice
  • Ice
  • Cocktail salt
  • Fresh lime wedges


In a cocktail shaker, combine the tequila, Combie, lime juice, and orange juice with ice. Shake well and discard ice.

Coat the rim of the glass with cocktail salt. Pour the margarita over fresh ice and garnish with a slice of lime.

Best Margarita Salt Recipe

Looking to amp up your margaritas? This margarita salt is the best way to transform your glass from meh to marvelous. And it’s seriously simple too! Alex and I made this margarita salt as part of our Frozen Margaritas, but we realized that it would be just about perfect for any you decide to make. From now on, we’ll be adding it to our Classic Margarita and Lemon Margarita (and maybe even our Paloma, too). Keep reading for all there is to know about margarita salt!

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  • Loquats — Fresh or frozen loquats can be used, however, if using fresh loquats, you may need to add more ice.
  • Tequila For a smooth-tasting margarita, choose a good quality tequila, like 1800 Silver.
  • Juice — Mango or peach juice work great in this recipe since their flavor resembles that of loquats. Orange juice can be substituted.
  • Triple sec Triple sec ups the alcohol content and adds a delicious citrus flavor.
  • Grenadine — Add Grenadine for a sweeter margarita, or leave it out entirely if you don't want to change the color of the loquat margarita.
  • Lime — The lime is needed to balance out the flavor and also to wet the rim of the glass so that it can be salted.
  • Kosher Salt or Sugar — kosher salt or sugar can be used on the rim of the glass.

Step 1

Add ice, frozen loquats, orange juice, tequila, triple sec, and grenadine to the cup of a blender. Blend until smooth.

Step 2

Cut the lime in half, and squeeze one half into the margarita mix. Stir to combine. Use the same half to wet the edges of the glass.

Step 3

Dip the edge of the glass into a plateful of kosher salt or Margarita Salt until coated. Watching your salt? Sugar may be used instead.

Step 4

Pour the margarita mix into the glass and garnish with a slice of lime. Now go make some friends!

Margaritas on the Rocks.

I sort of have a relationship with margaritas. This margarita recipe, to be exact.

I’m sort of in love with them. The best margarita recipe on the rocks? Yes. Exactly.

I’m sort of a huge snob about them. Like, super huge. No other margarita recipe can compare in my brain.

Also, I’m sort of positive that the only ingredients you need are tequila, grand marnier, lime juice and homemade simple syrup. Nothing else. I mean, some citrus, but that’s about it.

The perfect margarita

This week many of us are coming up on the anniversary of all sorts of things we had little idea would define the year ahead. I remember saying things like “these masks are really expensive but they’re all that’s available, should I buy them?” (yes, Deb, and also some flour) and “they can’t cancel school, can they?” and “we can still plan a summer vacation because things should normalize by then, right?” and I’m sure I’m not alone in these one year-ago reminders throwing me for a big emo loop. It’s also been delightfully almost spring-like in NYC after a consistently wintery winter and I haven’t been able to stay inside, inventing as many reasons as I can come up with for taking walks, which is bad for productivity but doing wonders to counteract all of those heavy moods. At the end of one yesterday, I swung by the grocery store to get ingredients for crisp black bean tacos and because I cannot make this up, you must believe me: a bird pooped on me in the store. Is it still luck if it happens while you’re inspecting cabbages, hoping to find an apartment-sized one?

Pretty much the only thing I craved for the first six months of “quar” was tacos, usually vegetable because everything felt so heavy, I wanted food that felt light — black bean, cauliflower, sweet potato, heaped with avocado and crunchy slaws. In the background of this, this provided many, many excuses to finetune our house margarita. We’ve adjusted formulas a few times over the years [the 2007 Tart Marg tracks more closely with the International Bartenders Association (IBA) formula] but it was all in service of this, our forever margarita: tart but balanced, just barely sweet. If you can make it happen, fresh lime juice is my favorite part. A mixture of kosher salt and Tajín on the rim makes me feel like I’m on one of those vacations we missed. Tequila and your choice of triple sec or Cointreau round it out, but if you want a more clear lime flavor, you should know about Tommy’s margarita, which nixes the liqueur in favor of a couple spoonfuls of agave nectar. I hope the sun stays out where you are too, and this sets your weekend off cheerfully.

Can you make frozen margaritas ahead of time?

YES! You can actually make the margarita a day a head of time and keep it in the freezer. The alcohol will keep the margarita from completely freezing, it will be more slushy form. So all you have to do is bring it in and blend it up right before serving!


What goes with Strawberry Margaritas?

Jammin’ Jerk Shrimp Over Mango Salsa and Rice

Jammin’ Jerk Shrimp Over Mango Salsa and Rice

  • 1, 8 oz. package Margaritaville Jammin’ Jerk Shrimp
  • 1 ½ Margaritaville Mango Salsa
  • 1 lb. cooked white rice

Cook Margaritaville Jammin’ Jerk Shrimp according to package directions. Mix rice with Margaritaville Mango Salsa. Plate out rice mixture and top evenly with shrimp to serve.

Creola Shrimp & Sausage Gumbo

Creola Shrimp & Sausage Gumbo

  • 1, 1 ½ lb. package Margaritaville Jammin’ Jerk Shrimp
  • 1 Tbsp. vegetable oil
  • 1 lb. sausage (Kielbasa, Mild or Hot Italian, Chorizo), cut into ½” slices
  • 2 cloves garlic, chopped
  • 1 medium onion, sliced
  • 1, 16oz. can crushed tomatoes, undrained
  • 1 , 14oz. chicken broth
  • 1 tsp. cornstarch
  • 1 cup green beans, cut into 1” pieces
  • 1 tsp. red pepper sauce (optional)
  • 1 lb. cooked white rice

Cook Margaritaville Jammin’ Shrimp according to package directions. Remove from skillet and set aside. Heat oil and brown sausage in same pan. Add garlic and onions and sauté until slightly brown. Return shrimp to pan and add tomatoes, chicken broth, cornstarch, green beans and hot pepper sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Spoon into bowls over hot cooked rice.

Shrimp in Cilantro Tomato Blush Sauce

Servings: 8

  • One 1-1/2 lb. package Margaritaville Island Lime Shrimp
  • 1 clove chopped garlic
  • 1 cup chopped tomato
  • 1 can (14-1/2oz) chicken broth
  • ½ cup chopped cilantro
  • ½ cup light cream
  • 1 teaspoon cornstarch
  • 1 lb. cooked angel hair pasta or thin spaghetti

In large skillet over medium heat, sauté shrimp and garlic for 8-10 minutes, turning shrimp during cooking. Add tomatoes, chicken broth and 1/4 cup cilantro. Bring to a boil, reduce heat and stir in cream blended with cornstarch until slightly thickened. Remove from heat and serve over pasta. Sprinkle remaining cilantro over pasta.

Island Lime Shrimp Gratin

Servings: 2

  • Two 8 oz. packages Margaritaville Island Lime Shrimp
  • 1 cup mashed potato
  • 1 cup mushrooms, quartered and cooked
  • ½ cup mozzarella cheese, shredded

Cook the shrimp according to the directions on the box. Spread the mashed potato over the bottom of a casserole dish. Sprinkle with the mushrooms and shrimp to cover evenly. Sprinkle with the mozzarella cheese. Bake in a 350( oven until the cheese is melted and bubbly.

Calypso Coconut Shrimp Salad

Calypso Coconut Shrimp Salad

Servings: 2

Oven Directions:

Toss baby greens with orange sections, diced red peppers, sliced red peppers and diced avocado. For dressing combine enclosed Mango Chutney Dippin’ Sauce with 1 Tablespoon salad oil and curry powder to taste. Top salad with prepared Calypso Coconut Shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately.

Grill Directions:

Prepare salad and dressing as described above. Place shrimp in a single layer in a foil pan cover grill and cook over medium heat for 15 minutes or until coating is crunchy. Top salad with shrimp, drizzle with dressing and sprinkle with toasted almonds. Serve immediately.

Jerk Shrimp Pasta

Jerk Shrimp Pasta

Servings: 2

  • 1/4 cup vegetable oil
  • 1/2 cup mixed pepper, diced (any blend of belle pepper)
  • 1/2 cup mushrooms, quartered
  • Two 8 oz. packages Margaritaville Jammin’ Jerk Shrimp
  • 6 asparagus spears, cooked and trimmed to 1 inch sticks
  • 1/2 cup sweet potatoes, peeled, cooked and diced
  • 2 cups of your favorite Pasta, cooked

Sauté the mushrooms and peppers in the oil until just tender. Add the shrimp and cook per the package directions. Add the asparagus and sweet potato and simmer until just heated. Place the cooked pasta in the microwave and heat for 1 minute. Toss the pasta with the shrimp and vegetables. Serve in a platter.

Island Lime Shrimp Veronica

Servings: 2

  • 2 cups white rice, cooked
  • Two 8 oz. packages Margaritaville Island Lime Shrimp
  • 1/2 cup heavy cream
  • 1/2 cup white seedless grapes, sliced in half
  • 1/4 cup white wine

Cook the shrimp according to the directions on the box. Add the heavy cream and grapes and bring to a boil. Add the white wine, season to taste with Salt and Pepper. Serve in a platter over the rice.

Caribbean Shrimp Dip

Servings: 4 to 6

  • One 8 oz. package Margaritaville Island Lime Shrimp
  • ½ cup thin sliced red peppers
  • ½ cup thin sliced green peppers
  • ¼ cup chopped green onions
  • ¼ cup chopped fresh cilantro
  • 2 cups soft style cream cheese
  • ½ cup heavy cream
  • 2 Tablespoons olive oil

Cook Island Lime Shrimp according to the package directions, when slightly cooled, chop the shrimp into bite size pieces, in a separate pan, sauté the peppers in the olive oil for five minutes over medium heat until soft. Add cream cheese and heavy cream, whisk briskly to blend. Once blended add shrimp and its sauce. Pour into a crock. Serve with warm toasted pita triangles, grilled French bread slices, bagel chips, crackers or tortilla chips.

Louisiana Style Shrimp and Smoked Sausage Gumbo

Servings: 8

  • One 1-1/2 lb. package Margaritaville Jammin&rsquo Jerk Shrimp
  • 1 Tablespoon vegetable oil
  • 2 cloves chopped garlic
  • 1 lb sausage (Kielbasa, Mild or Hot Italian, Chorizo) cut into 1/2&rdquo slices
  • 1 medium onion, sliced
  • 1 can (16 oz.) crushed tomatoes, undrained
  • 1 can (14 oz.) chicken broth
  • 1 teaspoon cornstarch
  • 1 cup fresh or thawed frozen cut green beans
  • 1 teaspoon red pepper sauce (optional)
  • Hot cooked rice

Cook shrimp in large skillet over medium high heat for 5 minutes, turning frequently. Remove from pan. Heat oil and brown the sausage. Add garlic, pepper and onions. Sauté until slightly brown. Return shrimp to pan. Add tomatoes, chicken broth, green beans and hot pepper sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Serve with hot cooked rice.

Shrimp Scampi Bruschetta

Servings: 2

  • French bread
  • Scampi butter
  • Margaritaville® Island Lime Shrimp
  • fresh basil
  • ground pepper

Brush slices of grilled French bread with scampi butter, top them with cooked Margaritaville® Shrimp, and garnish with chopped fresh basil and freshly ground pepper to taste.

New Orleans Style Barbecue Shrimp

New Orleans Style Barbecue Shrimp

Servings: 2

  • Two 8 oz packages Margaritaville Jammin&rsquo Jerk Shrimp
  • 1 cup dark beer
  • 2 Tablespoons butter
  • 2 Tablespoons BBQ sauce

Place the shrimp, beer and butter in a pan and simmer until the shrimp are cooked (about 8-10 minutes). Add the BBQ sauce and bring to a boil. Serve with rice and your favorite crisp bread.

BBQ Ranch Grilled Chicken Salad

BBQ Ranch Grilled Chicken Salad

  • 4 skinless, boneless chicken breast halves
  • Margaritaville BBQ Dry Rub
  • Margaritaville Barbecue
  • Margaritaville BBQ Ranch Dressing
  • 1 large or 2 small heads of romaine lettuce, cleaned and torn
  • 1 head of red leaf lettuce, cleaned and torn
  • 8 Campari tomatoes, washed and quartered or 1 container cherry tomatoes, washed and halved
  • 3 ears of fresh sweet corn, shucked and kernels cut off (uncooked)
  • ½ sweet onion sliced into half moons
  • 1 hot house cucumber, peeled, sliced and cut in half
  • 1 can of black olives, drained

Rinse chicken, pat dry and season liberally with dry rub and let rest for a couple hours before grilling. Start your charcoal or preheat gas grill to a medium-high temperature. Lightly oil the grate, add chicken and grill until cooked through about 4 to 5 minutes on each side. Baste both sides of the chicken breast with BBQ sauce in the last couple of minutes. Remove chicken breasts from grill when done and cool for 4-5 minutes while you prepare the salad.

In large bowl mix the romaine, red leaf lettuce, tomatoes, fresh corn kernels, sweet onion, cucumber and black olives. Mix lightly but do not dress. Place mixed salad on serving plates. Slice chicken breast and place on top of salad. Drizzle complete salad with BBQ Ranch Dressing.

You can add or delete salad items to your liking. Suggested substitutions: black beans, crushed corn chips, fried onion rings, boiled eggs, heart of palm, arugula or avocado.

If you can’t find the BBQ ranch dress combine 2/3-cup ranch dressing with 1/3-cup barbeque sauce as substitution.

Jerk Marinated Grilled Salmon

Jerk Marinated Grilled Salmon

  • Margaritaville Jerk Marinade
  • 4 salmon fillets, marinated for 1–2 hours in the refrigerator
  • 1 package rice pilaf or other flavored rice
  • 1 bunch asparagus

Preheat an outdoor grill for medium-heat and lightly oil grate. Remove salmon fillets from marinade and discard remaining marinade. Grill fillets for 6-8 minutes per side until fish flakes easily with a fork. Fish is cooked when it reaches 150F using an instant-read thermometer. Serve with your favorite seasoned rice and vegetable.

Grilled Pork Chops with Pineapple

Grilled Pork Chops with Pineapple

  • 4 - 6 pork chops (about ¾ inch thick)
  • 1 bottle of Margaritaville’s Pineapple Chili-Lime Marinade
  • 1 fresh pineapple, peeled and cored
  • 1 sweet onion

Place Pork chops in a zip lock plastic bag and cover with the marinade. Save about ¼ cup for basting later. Seal bag and turn to make sure all chops are coated. Marinate in the refrigerator for 3-4 hours or overnight if you wish.

Cut pineapple and peeled onion into ½ inch slices. Add 1 teaspoon of olive oil to the remaining marinade and lightly brush the pineapple and onion for grilling.

Prepare grill for high heat. Oil the cooking area of the grill with tongs and an oil saturated paper towel. Take excess marinade off of the chops and lay on grill along with, pineapple and onion. Grill until browned on the outside and cooked through for 8 – 10 minutes, with a quarter turn on the same side and then turning over once. (If the chops are thinker they will need to cook longer and at a lower temperature.) Lightly baste chops, pineapple and onion with reserved marinade as needed. Remove from grill and let rest for 5 minutes before serving.

Serve pork chops with pineapple and onion.

Jerk Shrimp Dip

Servings: 2

  • One 8 oz. package Margaritaville Jammin Jerk Shrimp
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup green onions, cleaned and chopped

Cook shrimp according to package and let cool. Place all ingredients in a food processor and pulse until just blended. Serve with your favorite chip.

It pairs perfectly with so many dishes, not just Mexican food. We enjoy margaritas with Grilled foods and especially Asian foods. Spicy asian foods always go great with beer and when it comes to mixed drinks, margaritas are our favorite to pair. This is a great Cinco de Mayo &ndash or any time you want a refreshing drink to go with tacos, nachos, carne asada and so much more. There&rsquos always an occasion for this popular drink and it&rsquos hard to say no to a second glass when the food is great. Just remember to please drink responsibly!

Video: How to Make Margaritas

Margarita Pitcher Recipe: How to Make

If you&rsquore having a party and need multiple servings, it&rsquos way easier to make a pitcher. This recipe is scalable. That means if you want to make 6 servings, then just 6x the recipe in the pitcher. We would recommend cutting back on the tequila a bit for larger batches. You can always add more tequila later. Then you have to add a bunch of ice, stir and let it get the margarita really cold. But before you serve it to guests, taste it first. You might have to adjust a few things to make it perfect. Garnish with some wedges or slices of fresh limes and you&rsquore ready to party!

Margarita Cocktail recipe

Where the hell am i supposed to get these ingredients in indian countryside?

Damn my promises to a gorgeous local girl.

posted by Italian drinker. @ 11:48AM, 5/25/07

posted by Billy Bob @ 04:12PM, 8/03/07

posted by Spencer @ 06:15PM, 8/06/07

First of all, cointreau is a premium triple sec. The recipe does not specify the brand or quality of ingredients You can use Cuervo and Bol's, or Patron and Cointreau, depending on your budget.

Second, there are many ways to make a margarita, and many claims to the original or perfect recipe. 3:2:1 (100% agave tequila Cointreau lime juice) is often considered a classic ratio, but 2:1:1, 3:1:1, and 1:1:1 are also used.

Finally, sure, the margarita glass is THE margarita glass. But as self respecting man, I tend to prefer my drinks in an old fashioned glass if I have the choice. Purists, bahhh!

Watch the video: Como cuido mi planta margarita shasta o shasta daisy (January 2022).