Comments on: A Gallon of Margaritas by the Gallon

By: Beth

Beth — Sun, 21 Mar 2010 00:10:56 +0000

Jeffrey, my boyfriend and I have made these margs a number of times. They can be costly and take a bit of effort, but they are hands down the best margaritas I’ve ever had, let alone made! After visiting Rick Bayless’s restaurant last month we decided to try it with blood oranges, and they turned out just as fantastically as I hoped they would! Thank you so much!

~From Missouri with much love!

By: Brandi

Brandi — Fri, 26 Feb 2010 07:46:13 +0000

O my gosh you are a SAINT… I am having a lot of people over next weekend and I was so afraid I was fixing to have to sit down and do the math of how much Tequila, limes and other juices to put in a Gallon for Margaritas, thank God i found your site, you just saved me a lot of time… I will come back and let you know how they turned out… anyone got any suggestions for me?

Thanks
Brandi

By: Paul Harrington

Paul Harrington — Wed, 24 Feb 2010 19:38:58 +0000

I have had people freeze this mixture for 3-4 months and defrost when needed and they were fine.

By: Scott Langer

Scott Langer — Sat, 20 Feb 2010 04:32:25 +0000

Just stumbled across your site and, though I’m not much of a drinker anymore,excepting the occassional American craft beer or three, found myself wishing I had the ingredients for a REAL margarita. My preference is for using only lime juice,nad then Mexican (Key) limes if available. It’s a pain to juice those things but well worth it, IMO.

I would like to say that Agave nectar is primarily fructose, higher in fructose concentration than HFCS; from my readings fructose is responsible for lots of nasty health problems, such as Matabolic Syndrome, Insulin-resistant (Type-II) diabetes, and a host of other disorders.
http://www.living-foods.com/articles/agave.html

Killer site.
Peace, Scott

By: Kevin

Kevin — Tue, 09 Feb 2010 18:58:30 +0000

If i make a gallon of this mix, how long will it last if is not gone? A few days, maybe a week?

By: ritu

ritu — Tue, 29 Dec 2009 02:58:43 +0000

Hi Jeff
Wow the recipe sounds delicious and am planning on making 2 gallons for the new years party.
quick ques, I want to make blue margaritas..
so should i replace the triple sec w/ blue curacao or split it half and half or does it change the lime/lemon ratio too?
Please help…only 3 days left
Thanks
Cheers to 2009!!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Tue, 22 Sep 2009 13:54:00 +0000

Thanks, Paul! I’ll be making the Jasmine for a group of thirsty people in Seattle tonight, though not in bulk.

Hope to see you in Portland sometime soon!

By: Paul Harrington

Paul Harrington — Tue, 22 Sep 2009 01:56:09 +0000

Well Done Jeffrey!
That is a very good recipe and it reminds me that I should be going to more parties. I have created a similar recipe for the Jasmine. I was getting roped into bartending for some friends’ holiday parties. As the parties began to grow, I had to resort to bulk cocktails. With the right adjustments and the proper effort when shaking they come out just fine.
A trip to Portland is in my future. I will definitely be stopping by.
I hope your evening went well in Seattle.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Wed, 02 Sep 2009 08:19:49 +0000

Ivana – This recipe uses 1:1 simple syrup. Prepare your margaritas accordingly. And good luck!

By: Ivana

Ivana — Sat, 29 Aug 2009 18:58:29 +0000

Looks great. I`m going to try this at the next party.

Just one question. About simple syrup. Is it 2:1 or 1:1 sugar to water ratio. Cuz this changes things a lot.

I liked your Old Fashioned (with 1/4 oz s.s.), so I`m guessing your sweet/sour balance will probably suit me.

By: sanantoniodave

sanantoniodave — Fri, 28 Aug 2009 08:50:35 +0000

As a big step up from triple sec and at about 1/2 the cost of Cointreau, try Gran Gala. An interesting color, too.

I do not understand all the above bad raps on gold tequilas. The Cuervo Especial works just fine, with less of a morning-after head. If your tequila is expensive enough and smooth enough to drink straight, that is how you should drink it.

By: Crystal

Crystal — Fri, 14 Aug 2009 08:28:42 +0000

Hey!! My roommate and I are having a party and making Sangria and Margaritas!! We are trying out your recipe. We will let you know how it goes over. The mixture tastes pretty sour so far..thinkin about using more simple syrup. Humm…

By: Yenny

Yenny — Fri, 07 Aug 2009 06:42:02 +0000

AH! this is excellent! if only August in Alaska was a bit more margarita worthy. I should have stayed in Oregon this summer! (I randomly came across your site just now and reading your resume is like a journey through my favorite times in Eugene…)

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Wed, 29 Jul 2009 06:36:49 +0000

Suz – I think you’ll be just fine with your 5-gallon water cooler. I use a two-gallon dispenser to serve a loud, large group of troublemaking bartenders every year on our camping trip and it works just fine! Good luck.

By: Suz

Suz — Mon, 27 Jul 2009 18:14:49 +0000

Hi Jeff-
I am making your recipe of your tradional margaritas for a party I am having about 125+ people- so I am using a 5 gallon water cooler for dispensing, this has worked amazing well in the past for Sangria. Do you have any suggestions for me on this since this is the first time with margaritas.

Suz

By: Blair

Blair — Sun, 26 Jul 2009 02:16:06 +0000

just made a half batch of this recipe with jose cuervo gold tequila and hiram walker triple sec. i consider myself a lover of tart margaritas, and this margarita is awesome. you can taste the tequila just enough and it has a refreshing flavor of fresh citrus. some people thought it was a bit too tart and preferred the batch i made with jose cuervo margarita mix and the same tequila. i think that those people are not worth pleasing. i am drunk. awesome recipe!

By: Teressa

Teressa — Sat, 25 Jul 2009 19:08:34 +0000

how long do ritas keep in the fridge before going bad?
thanks

By: Lance

Lance — Sat, 11 Jul 2009 16:58:37 +0000

Jeff, Does the store bought liquid “Margarita Mix” already have triple sec in it? Also, when you referred to the recipe earlier in this blog you said to use “Sweet and Sour” mix. Please clarify. Thanks.

By: Don from Seattle

Don from Seattle — Sun, 05 Jul 2009 17:03:04 +0000

Jeffrey, I tried your recipe yesterday for my birthday party. I love margaritas, but my old recipe was too sweet. I made the batch to your exact recipe with only a minor change. While making the simple syrup, I added 2 cut up habanero peppers. Strain the peppers out after the syrup cools. Continue recipe as directed. Margarita tastes the same, but now has a warming sensation in the back of the throat when swallowed. People seem to love it, although they can’t quite figure out what causes that heat.

Thanks again for the recipe!

By: Stacy

Stacy — Thu, 11 Jun 2009 13:43:05 +0000

What quantity of Cointreau should I use for your recipe?

By: Jessie

Jessie — Wed, 06 May 2009 15:44:15 +0000

Jeffrey! My roommates and I made these for Cinco de Mayo, but we halved the recipe because there’s only 3 of us (although I’m sure that hasn’t stopped some people from making the whole gallon). They turned out great! Thanks for your recipes!

By: jmaaan

jmaaan — Tue, 05 May 2009 20:42:08 +0000

Ethan, I used an electric juicer and the response was great from my guests. However, I personnally tasted the faint bitter taste of rind from the electic juicer. I probably was overzealous in my desire to get all the juice out, but with that much juice required, it makes it hard not to. I think next time I’ll either leave some of the juice unextracted, or use a manual juicer.

By: Ethan

Ethan — Tue, 05 May 2009 20:26:10 +0000

Peggy, I was thinking about using my electric juicer as well, but I wondered if the juicer will make the lime juice bitter from the skin of the lime. I hardly ever use a juicer, so I don’t know how it will effect the outcome of the taste. Let me know your experience with that – I’m excited to make my first gallon of margarita. It never seems to be enough. Thank you Jeff for posting this recipe. Seriously, I feel like I just had a life altering moment – very enlightening :sweetness:

By: jmaaan

jmaaan — Fri, 17 Apr 2009 18:11:43 +0000

Just found your site looking for Sazerac and holy sh*t, I may spend the entire weekend reading through. I’m actually feeling like there is something wrong with me, I shouldn’t be this happy about finding a good alcohol related site. I may need counseling. But in the meantime….I’ve got a question before I make a couple of gallons of these baby’s this weekend.

Myers lemons, as you know sweeter and less tart than some other varieties. Would you adjust the recipe at all? Or would you suggest I don’t use Myers (got a tree in the backyard) or a mix?

Thanks!

By: April

April — Tue, 07 Apr 2009 15:03:42 +0000

I have had a ball reading all of these…but what I need is a suggested alternative for the fresh limes and lemons. I am looking to make these for a part of 75-100 people…so hand squeezing is out of the question. What can anyone recommend???