Restaurants›T-BONE PRIME STEAKHOUSE›House Margaritas Recipe

House Margaritas Recipe

Name: T-BONE PRIME STEAKHOUSEs House Margaritas Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 cups fresh lime juice; 0.25 cups fresh lemon juice; 0.75 cups simple syrup (1:1 sugar to water); 0.5 cups orange liqueur (Cointreau or Triple Sec); 0.25 cups kosher salt or flaky sea salt (for rimming); 6 pieces lime wedges (for rimming and garnish); 2 cups blanco (silver) tequila; 6 cups ice (for shaking and serving)

Inspired by T-BONE PRIME STEAKHOUSE

Time20m

Serves6

Make House Margaritas Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

House Margarita Mix & Garnish

1 cups Fresh lime juice1/4 cups fresh lemon juice3/4 cups simple syrup (1:1 sugar to water)1/2 cups orange liqueur (Cointreau or Triple Sec)1/4 cups kosher salt or flaky sea salt (for rimming)6 pieces lime wedges (for rimming and garnish)

Alcohol & Ice (per 6 servings)

2 cups blanco (silver) tequila6 cups ice (for shaking and serving)

Method

House Margarita Mix & Garnish

Make/simple syrup (if not using pre-made)

Combine equal parts granulated sugar and water in a small saucepan (for this recipe: 3/4 cup sugar and 3/4 cup water). Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat and cool to room temperature. Chill if time allows.

Measure and combine the fresh lime juice (1 cup) and fresh lemon juice (1/4 cup) in a mixing pitcher or bowl. Taste to confirm balance: should be bright and tangy.

Add the cooled simple syrup (3/4 cup) and orange liqueur (1/2 cup) to the citrus juice. Stir well to combine. This is the house margarita mix concentrate.

Pour the salt onto a small plate. Run a lime wedge around the rim of each glass then dip the rim into the salt to coat. Set the glasses aside.

Build & Serve (makes about 6 servings, 6 oz each)

Chill everything: make sure tequila and margarita mix are cold, or keep a bowl of ice nearby for shaking. If you prefer on-the-rocks margaritas, fill prepared glasses with fresh ice (about 3/4 cup ice per glass).

For each cocktail (or multiply for a large batch): In a cocktail shaker, add 3/4 cup ice. Pour in 1/3 cup (2.67 oz / approx. 80 ml) tequila and 2.5 tablespoons (approx. 37 ml) of the house margarita mix. Note: For this recipe scaled to 6 servings, you can also batch-shake: fill a large shaker or pitcher with ice, add all tequila (2 cups) and 1 3/4 cups of the margarita mix (the batch mix equals the combined juices, syrup and liqueur).

If making individually: Shake vigorously for 10–12 seconds until the shaker is frosty. If batch-shaking, stir briskly for 20–30 seconds or divide into two shaker loads and shake until cold.

Double-strain (optional) into the prepared salt-rimmed glass over fresh ice for on-the-rocks style, or strain into a chilled coupe for straight-up (no ice) margaritas.

Garnish each drink with a lime wedge on the rim or a thin lime wheel. Serve immediately.

Tasting note and adjustment: If the cocktail tastes too tart, add 1/4–1/2 teaspoon simple syrup per serving. If too sweet, add a squeeze more lime. Adjust the batch quantities accordingly.