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I posted this recipe for margaritas a couple of years ago and decided it was worth reintroducing. I figured with all the Tex/Mex I have been posting about lately, you are thirsty and you need something to wash everything down.
Let’s make a dangerously good margarita!
How To Make Dangerously Good Margaritas
- Pour 1 frozen can of Limeade Concentrate into a blender (I use my smoothie maker).
- Using the same can measure out ¾ can of Tequila + 1 full can of Triple Sec.
- Add ice and blend until smooth.
- Rub the rim of the glass with a lime wedge then dunk in sea salt. Serve with lime wedges!
This dangerously good margaritas recipe makes one of the best margaritas I have ever had and it’s too good not to share.
Bartender, get ready for these Dangerously Good Margaritas!
Dangerously Good Margaritas
This dangerously good margaritas recipe makes one of the best Margaritas I have ever had and is too good not to share again. Bartender, get ready!
Servings 4
Calories 453kcal
Ingredients
- 12 ounce can limeade concentrate
- 9 ounces tequila (¾ limeade can)
- 12 ounces Triple Sec
- Ice
- Lime sliced, for serving
- sea salt for serving
Instructions
- Pour 1 frozen can of Limeade Concentrate into a blender (I use my smoothie maker).
- Using the same can measure out ¾ can of Tequila + 1 full can of Triple Sec.
- Add ice and blend until smooth.
- Rub the rim of the glass with a lime wedge then dunk in sea salt. Serve with lime wedges!
Nutrition
Calories: 453kcal | Carbohydrates: 39g | Sodium: 9mg | Potassium: 25mg | Sugar: 38g | Vitamin C: 2.6mg | Iron: 0.1mg
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Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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Yum! I could only drink one before the acid would kick in and start killing me…but I sure would enjoy that one!!!
Ha! Yeah, margaritas are sure known for that! 🙂
I love a good margarita and this one looks delicious! Cheers!
Cheers, Julie! 🙂
Mmmm Reposado!
You know it, Dana! 😉
THESE LOOK AMAZING. I can’t wait until it warms up enough in Boston to whip some up! Cheers!!
I hope that will sooner rather than later, L. Snow today? My cousin in Buffalo posted a pix of it snowing there.
We LOVE LOVE LOVE 1800 Resposado. Our favorite! Love this recipe too and it’s just about time for these on the back deck!
Hey Melissa!
What is it about 1800 Resposado??? I think it must be the oak aging that makes it so good. We like it better than Patron and Caba Wabo! Cheers!