San Antonio Margarita

Recipe from Josie Davidson

Adapted by Sam Sifton

Published December 1, 2015

  • Peden & Munk for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Lauren Smith Ford.
Media 1 of 1
Total Time
5 minutes
Rating
5(1,533)
Comments
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Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio. She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don’t), then add 6 ounces of water to the mix and set it in the refrigerator to chill. Serve over ice in glasses with salted rims. She doesn’t use triple sec — she says it’s too cloying. Her father advocates Cointreau. For Davidson, only Paula’s Texas Orange liqueur will do. —Sam Sifton

Featured in: Feast in the Heart of Texas

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Ingredients

Yield:6 to 8 servings

  • 1 cup plus a splash tequila

  • 1 cup plus a splash orange liqueur

  • 1 cup plus a splash freshly squeezed lime juice

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

14 grams carbs; 184 calories; 4 milligrams sodium; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine liquids in a pitcher with 6 ounces water and stir to combine. Place in the refrigerator to chill.

  2. Step 2

    Serve over ice in glasses with salted rims.

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Ratings

5 out of 5
1,533 user ratings
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Comments

Josie

A note to those who may be confused about the addition of water. The water is to replicate what you would get from shaking over ice. All cocktails shaken over ice impart approximately
.75 ounces of water per serving. That water is key to smoothing out the drink. This way, you have the convenience of making a big pitcher of 8 drinks with the right proportions of all, without having to individually shake them. The key is to give it enough time to chill since you are skipping the ice step...

David

Great recipe, been using the same ratio for years, always get compliments. As for brands, well, a third of the drink is fresh lime juice and the glass is rimmed with kosher salt, so you really don't have to use high end hooch unless you want to. You can even use more affordable triple sec instead of good orange liqueur. I know, but it's true. For quick single pours, scale it down to two good-size limes, two shots of tequila and two shots of liqueur. 2-2-2. Shake well.

Elaine DiRico

I use a vegetable peeler to take the zest off the limes and soak overnight in tequila to get the citrus oils into the mix.

Robyn

I made this recipe almost as written to serve with the NYT Jalapeño Corn Dip for my book club meeting tonight. They were a huge hit! I was a little short on Cointreau- decided to add a little extra tequila and about a half cup of my homemade limoncello. It was the perfect blend of tart and sweet. Chilled for 5 hours then into a chilled stainless steel oversized thermal container with some ice. Very pleased with the results.

Elizabeth Thomas

Perfect recipe!! I always use Cointreau, unless I don’t have it, and then I use Grand Marnier. I think the good liquor is important, and never, ever, ever use bottled line juice.

Me

Thanks Sam. great recipe, as usual!!

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Credits

Josie Davidson

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