Ingredients:

  • 6 cups Tequila Blanco (100% De Agave)
  • 2.5 cups Orange Liqueur (Cointreau or Triple Sec)
  • 4 cups Fresh Lime Juice (approx. 25-30 limes)
  • 1.5 cups Agave Nectar
  • 2 cups Filtered Water
  • 0.5 cup Kosher Salt
  • 2 tbsp Chili Powder or Tajín

Instructions:

  1. Extract the juice. Juice approximately 25-30 limes to reach the 4 cup mark. Note: Using room temperature limes makes them much easier to squeeze.
  2. Filter the essence. Pass the juice through a fine mesh strainer into a large bowl to remove excess pulp. Cook 0 mins until crystal clear and vibrant.
  3. Emulsify the sweetener. Whisk the agave nectar into the room temperature lime juice. Ensure the mixture is uniform and the agave is fully emulsified. Note: Do this before adding alcohol to prevent the agave from clumping in the cold liquid.
  4. Begin the assembly. In a one gallon glass pitcher or dispenser, pour in the lime agave mixture.
  5. Add the spirits. Carefully pour in the tequila blanco and the orange liqueur. Stir 1 min until the colors blend into a shimmering pale gold.
  6. Calibrate the dilution. Add the 2 cups of filtered water to the pitcher.
  7. Integrate thoroughly. Stir the mixture thoroughly with a long handled spoon or whisk to integrate all components.
  8. The resting phase. Seal the container and refrigerate for 120 minutes. Wait 2 hours until the flavors have married and the batch is frosty.
  9. Prepare the canvas. Rub a lime wedge around the rim of your glasses and dip into the mixture of kosher salt and chili powder.
  10. The final pour. Serve the chilled margarita over fresh ice. Pour until the glass glows like a neon emerald.