Margaritas are like baskets of chips and salsa at a Mexican restaurant — you can’t have just one. That’s why when I make margaritas, I make them by the pitcher.
Now, you’re probably already wondering, “How on earth do you squeeze so many limes? It would take forever to fill a pitcher!”
Well… I know I’m usually all, “Don’t be an asshole; take 30 seconds to squeeze some fresh juice out of a citrus fruit for your goddamn cocktail, you monster!” But I must admit, this drink is my one exception to my self-imposed fresh-citrus-juice rule. That’s in part because it’s a family recipe, handed down to me by my late Aunt Susie, which I’m sure came from someone else (possibly the Sweet Potato Queens, but I have yet to confirm the original source). It’s also just really good, even though you’re going to laugh at the ingredients.
Ready to learn what they are?
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Okay, here goes…
Yes. That’s Pacifico (but it was Corona in my aunt’s version, so I’ve classed it up a bit), Fresca, tequila, and a can of frozen limeade concentrate. And yes, everyone makes fun of this margarita recipe. Until they try it, anyway. Then they usually can’t get enough of it — which is a good thing considering it makes 48 ounces of sweet, tart, boozy goodness.
If you need Cinco de Mayo as an excuse to get wasted on margaritas and eat too many tacos, this is for you. (Though I don’t know why you would ever need an excuse to do those things; I do them, like, every week.) It’s the perfect way to wash down your Spicy Triple Double Crunch Wrap (not judging) or bland cheese enchiladas (okay, maybe judging a little) on Friday.
Seriously, though, do you really even know what Cinco de Mayo commemorates without looking it up on Wikipedia? Still not judging; just trying to prove that this pitcher of very delicious but incredibly inauthentic margaritas is pretty appropriate for Americans’ appropriation of a Mexican holiday celebrating victory over the French at the Battle of Puebla on this day in 1862. (Yeah, I had to look up that little detail on Wikipedia, too.)
This margarita recipe is ridiculously easy because it calls for equal parts everything, and all but the tequila come in a 12-ounce package. I just use the limeade can to measure the tequila, ensuring I get every last drop of artificial limey goodness out of it. Because the limeade concentrate is on the sweet side, these really do benefit from a squeeze of fresh lime juice before serving.
12 ounces (1 bottle) Pacifico or Corona
12 ounces (1 can) Fresca
12 ounces (1 can) frozen limeade concentrate
12 ounces tequila
Add all ingredients to a large pitcher and stir until the frozen limeade is dissolved. Serve over ice in whatever salted or unsalted glasses you prefer, along with a healthy squeeze of fresh lime juice.
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