Pour kosher salt (or chosen rim mixture) onto a small plate. Run a lime wedge around the rim of each glass, then dip each glass in the salt to coat. Set glasses aside.

Make the 32 oz Margarita Batch

Measure and add 12 oz blanco tequila, 6 oz fresh lime juice, 4 oz triple sec (or Cointreau), 3 oz simple syrup, and 6 oz cold water into a large pitcher or cocktail shaker large enough for 32 oz of liquid.

If you prefer a slightly sweeter or smoother profile, add 1 oz agave syrup in place of part of the simple syrup (optional). If you want extra aromatic complexity, add 6 dashes of orange bitters (optional).

Fill a cocktail shaker or a large container with plenty of ice. If using a shaker, work in batches: add half the batch mixture and a generous amount of ice to the shaker, then shake vigorously for 10–15 seconds until well chilled. Strain into the chilled pitcher. Repeat with the remaining half. If you have a large-capacity shaker, you may shake the entire batch, but be cautious of over-dilution.

Taste the combined batch. Adjust sweetness or acidity if needed: add up to 0.5–1 oz more simple syrup (or agave) to sweeten, or a splash (0.25–0.5 oz) more lime juice to brighten.

If serving on the rocks, fill glasses with ice and pour the margarita batch over the ice. For a slightly lighter, more diluted drink, serve with more ice; for stronger, use less ice.

Garnish & Serve

Garnish each glass with a lime wedge on the rim or a thin lime wheel floated on top.

Serve immediately. Keep any leftover batch refrigerated for up to 24 hours; stir gently before serving. If the batch separates slightly, give it a quick stir or shake with ice and re-strain.