Top Shelf Margaritas on the Rocks

Top Shelf Margaritas on the Rocks

12
The Prothro's Kitchen 1

"Top Shelf Margaritas sure to please the avid 'rita fanatic; as with anything, fresh ingredients are the key to a quality result, so we start with our own syrup and sour mix."

Ingredients

10 m {{adjustedServings}} servings
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Make a simple syrup by stirring together and bringing 2/3 cup sugar and 1/3 cup water to a boil until the sugar dissolves; set aside to cool.
  2. Make the sour mix by briskly stirring together the 2 1/4 cups water, lemon juice, 1/4 cup sugar, and egg white; set aside.
  3. Combine the ice cubes, tequila, Cointreau, lime juice, 1 ounce of the simple syrup, and 1/2 cup of the sour mix in a pitcher; stir vigorously to infuse the ice, 8 to 15 seconds.
  4. Run a lime wedge along the rim of an 8-ounce glass. Spread the kosher salt onto a plate and dip the glass rims in the salt to coat; add ice if desired. Strain the mixture from the cocktail shaker into the glass to serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

12
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This is a great recipe. Although I used splenda (2 Tbsp) instead of the simple syrup and I do not add the egg. They are great and friends love the fact that it is lower cal.

I'm giving this 5 stars for actually giving me pure ingredients! I can't get the pre-concentrated stuff where I live so I am really excited about making this from scratch!

My first time making a margarita. Yummy. I used lime juice in the sour mix since that's all I had, and I nixed the egg white. My only complaint is that the recipe makes odd amounts of simple syr...