Robin's Margarita Recipe

frozen margarita www.cooking-mexican-recipes.com

Want a great idea for your next party? Serve Margaritas!

But you must start with a good margarita recipe.

Think back to when you were at a party and the hostess asked "Who wants a frozen margarita?" At the parties I've been to, a good number of people shout "I'll have one!"

Margaritas always seem to be a hit. Now you can serve them up whether you are having Mexican food or not. Margaritas are great anytime and with any food.

Try our recipe and see if your guests don't think these are some of the best they've tried. Cinco de Mayo would be a perfect time.

Here is our margarita recipe that is easy to make.



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Robin's Margarita Recipe



Serves 4

  • 2 oz. Lime Juice
  • 12 oz. Sweet and Sour
  • 6 oz. 100% agave Tequila
  • 2 oz. Triple Sec
  • 2tsp. simple sugar
  • 2 -2 1/2 cups of ice


Make your simple sugar first so it has time to cool.

Add 1/2 cup of sugar and 1/2 cup water to a sauce pan and heat over medium heat. Stir constantly until the sugar has completely dissolved. Set aside and cool.

You can store the sugar in a container with a lid for several months.

Now add all the liquid ingredients to the blender and then add the ice. You might have to adjust the amount of ice you use depending how thick you like your margaritas. Play with this until you get the consistency that you like.

If your guests like salt, rub the rim of a margarita glass with lime and dip in salt. Pour margaritas into these nice margarita glasses and garnish with a wedge of lime.

Time Saving Tip So You Can Enjoy The Party Too!

If you were planning on serving a lot of margaritas at your party, you might want topremix your ingredients with the following margarita recipe.

Then all you have to do is add ice to the blender and then pour in your premix. This will allow you to mix a batch of margaritas very quickly and easily.

Your guests will think you are an awesome bartender!

Margarita Recipe For A Crowd



  • 2 liters of Jose Cuervo or 100% agave Tequila
  • 1 liter Triple Sec
  • 2 liters of Sweet N Sour
  • 1 liter of lime juice (Like Roses lime juice)
  • 1/4 cup simple sugar
  • margarita salt
  • wedges of lime


Mix the above in a large pot and stir with a whisk to combine. Use a measuring cup with a pour spout and a funnel (if you don't have good aim!) and pour the mix back into all the bottles you just emptied.

Store these in the refrigerator until you are ready to serve margaritas.

When it's time to make another batch of margaritas, fill your blender 3/4 or so with ice and pour in your mix. You will want to cover the ice with mix. After you do this a time or two you will learn how much ice to use depending on the consistency you like.

Less ice means a thinner consistency.

Your margaritas will turn out great every time.

You can rub the rim of your margarita glass with lime and then dip it in salt. You can also put a wedge or slice of lime on the rim for a festive look. 

If you would like to find some great tasting recipes, check out our mexican food recipeshere.

Want to try some mexican appetizers to go with your margaritas? You will love these. 

Other Drinks

Mexican Coffee Recipe
How To Make Sangria 
More Sangria Recipes 
Mexican Hot Chocolate Recipe 
Tropical Smoothie Recipe
Homemade Lemonade Recipe 

Top of margarita recipe 



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Testimonials

Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 
Massachusetts



Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York


I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia


Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia


Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California


THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte


WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.


Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California