Mommy's Lemonade (Margaritas) Recipe
A quick and popular margarita recipe that relies on a limeade can for preparation -- empty the limeade can, then use it to measure the ingredients, stir, pour over ice, and serve.
Made for a party and it was a hit . . . 1 (12 fluid ounce) can frozen limeade concentrate • 1 and 3/4 (12 fluid ounce) cans cold water. • 3/4 (12 fluid ounce) can tequila • about 1/2 (12 fluid ounce) can Orange Triple Sec Delicious!
I cut back the water by one "can". I think it could have been cut back by another "can" and been perfect. I will try that next time and re-review. As is, my husband drank the whole pitcher in a couple hours. NOTE: Keep the pitcher in the fridge to keep the ice from melting as fast.
I use the same ingredents but different ratio. To much water - With my changes its 5 stars - I use the can of limeade; then add - half a can of tequila; half a can of T.S; and half a can of water. Pour over ice in a salt rimmed glass then add a little Ameretto. YUMMY
Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering flavor. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp!
Margaritas with a spicy kick! The agave nectar and fresh lime juice make a big difference.
You are sure to love these cool margaritas. Perfect for sitting out on the deck after work and watching the sun set.
Prickly pear syrup gives this cactus margarita something a little extra in this refreshing Mexican-inspired cocktail.
Frozen margaritas are made with limeade concentrate, tequila, triple sec, and ice.