House Margarita Pitcher Recipe

Juice the limes

Roll and press whole limes to maximize juice. Cut limes in half and use a citrus juicer to extract about 10 fl oz (roughly 8–10 medium limes). Strain through a fine mesh sieve into a measuring cup to remove pulp and seeds.

Combine spirits and sweetener

In a large pitcher (capacity at least 64 fl oz / half gallon), pour 16 fl oz Montezuma Reposado tequila, 6 fl oz triple sec, and 6 fl oz agave syrup. Stir gently to combine. Warm agave slightly if thick so it mixes evenly (place bottle in warm water for a minute).

Add lime juice and water

Add the strained 10 fl oz fresh lime juice to the pitcher. Add 6 fl oz cold water to bring the mixture to the proper balance and reach roughly half a gallon volume while tempering intensity. Stir until homogenous.

Chill and adjust sweetness

Taste the margarita mix over a few ice cubes. If too tart, add agave 0.5–1 fl oz at a time until desired sweetness. If too strong, add additional cold water 0.5–1 fl oz at a time. Once balanced, cover and refrigerate the pitcher for at least 30 minutes to chill and allow flavors to marry.

Add ice before serving

When ready to serve, either fill the serving glasses with ice or add up to 4 cups of ice directly to the pitcher to keep it chilled. Stir briefly to cool the mixture evenly.

Prepare the salt rim by pouring 2 tablespoons coarse kosher or margarita salt onto a small plate. Rub a lime wedge around the rim of each glass, then dip the rim into the salt, twisting to coat evenly. Add a lime wedge on the rim or float a wheel in each glass for garnish.

Serve the house margarita pitcher family-style: fill salted-rim glasses with ice (if not already iced), pour 6–8 fl oz (3/4–1 cup) margarita per serving depending on glass size. Garnish with a lime wedge. Keep the pitcher refrigerated and replace ice as needed.