Recipe by GourmetPappa
While attending my grandfather's funeral in Oceanside California, I learned he had developed quite a reputation for making really awesome margaritas for parties he hosted or attended in the trailer park he lived in. I remember him best for the home made sausages he used to make for us when we visited. This is my little tribute to a great guy whom I will miss dearly. His original recipe made about 5 gallons. So, this is a simple math variation to scale it down to a serviceable dose of heaven in a glass.
- 4 1⁄2 ounces Cuervo tequila (Gold or 1800)
- 3 ounces Cointreau liqueur
- 1 1⁄2 ounces triple sec (Combier works best)
- 4 cups ice cubes (crushed)
- 4 -5 limes (fresh)
Directions See How It's Made
- Combine tequila, Cointreau, and Triple Sec in a medium pitcher with ice.
- Before cutting limes, roll them on the counter under a cutting board or something flat and heavy, which will enable you to break apart the juice cells inside.
- Cut 2 limes in half and squeeze juice into pitcher (minus any seeds). Add additional limes to suit you taste. Some limes are not a juicy as others, so you may need to play with this some.
- Once you have a combination your happy with, poor into salted glasses, serve, enjoy!