A Gallon of Margaritas by the Gallon

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Update! Click here to learn how to make this and other drinks for a slushie machine!

It’s summer here in Oregon, which means barbecues, camping trips and river floats are on the agenda for the next few months. I always love showing up with a gallon jug of pre-mixed margaritas for the party, so I’ve decided to share my recipe with you, the loyal reader.

[Update: I just realized – three years later – that there was some confusion about the amounts specified due to my suggestions regarding how many bottles to purchase for the recipe. I hope it’s more clear now, but just in case… You will need to buy two fifths of tequila and measure out six cups (you should be left with about two ounces), and you’ll need to buy one fifth of triple sec and measure out 2½ cups (this should leave you with about an ounce). I hope this helps, and sorry for the three years of confusion.]

I usually make this recipe several gallons at a time and I serve them in one of these classic, durable, insulated coolers. What I’ll do is add a couple of gallon-size Ziploc bags full of ice right in the cooler and it’ll keep the whole thing nice and cold all day long. And as an added benefit, the Ziploc bags will keep the melting ice from diluting the Margaritas as they sit.

Hey, are you looking for a single-serving Margarita? Don’t need to make twenty of these damn things? Well here’s a really solid recipe that we use at all our bars, and that I use at home!

One Gallon of Margaritas Print Me

  • 6 cups tequila (you'll need to buy two fifths for this)
  • 2½ cups triple sec (just buy one fifth, please)
  • 2½ cups fresh lime juice
  • 2½ cups fresh lemon juice
  • 2 cups simple syrup
  1. Mix ingredients together in a large insulated container.
  2. Fill container with gallon Ziploc bags full of ice to chill
  3. When ready to serve, pour mixture into an 8-ounce glass filled with ice.
  4. Salted rim is optional.
  5. Makes around 20 margaritas per gallon.

Recipe printed courtesy of jeffreymorgenthaler.com

279 Replies to “A Gallon of Margaritas by the Gallon”

  • Leroy says:

    Best damn marg if not better than the restaurant

  • Kate says:

    Wowza! This is an awesome recipe – thank you for sharing! I cheated (I know, I know!) and used Santa Cruz organic lemon and lime juice and it was still delicious! Not to mention a hit with our campin’ crew.

  • Stepj says:

    How long do you think it will store for?

    • I’ve let it sit for a couple of days without any problems, it’s definitely high enough in alcohol content. Past that I don’t have any experience, they mysteriously seem to disappear after that. 😉

      • Tammy says:

        I have stored in the freezer for multiple weeks and also in the fridge with no issue. Gets a little more tart but I have never had it go sour or rancid.

  • Tammy says:

    This is hands down the best recipe ever. I make it in half and in full. It always goes into my margaritaville machine. Everyone loves the frozen margarita and so healthy. Thank you from the bottom of my heart. You have saved me so much time and effort. I use Cointreau BTW.

  • Isaac says:

    In your smaller Margarita recipe you explicitly state Cointreau as the triple sec. Not only is it more expensive than some triple secs, but it is also higher proof by a fair amount than cheaper triple secs (tastes sooo much better though). That being said, are your proportions with a ~80 proof triple sec in mind? Thanks in advance!

  • Mon says:

    What tequila did you use for this?

  • Jeanine says:

    So it’s best if I use freshly squeezed juice?

  • Dereke says:

    I’m curious about replacing the dilution that is lost since you’re not shaking the drink. Won’t these be really strong tasting?

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