Aside from Topo Chico, margaritas are the official drink of Austin. No sultry weekend can pass by without a clamor for the ice-cold beverage, sipped on a sunny patio.
The first night of Big Summer Potluck had us mingling and munching on Tex-Mex snacks, and every so often someone would wander by with a pink-filled mason jar. I tracked them down to a big cooler filled with jars, and had (perhaps more than) my share of Chambord margaritas. It’s a brilliant idea, and when planning my husband’s birthday party I knew I had to make a big batch myself. At the liquor store, however, I was staring at the Chambord, thinking about how I really don’t need to have a bottle of that AND triple sec laying around the house, when I noticed the Paula’s Texas Orange just a shelf over. Paula’s products are made right here in Austin and are wonderful additions to cocktails, and are a natural fit for margaritas.
These are great for parties or just keeping on hand when you need a margarita at the end of the day. All you need to do is mix everything together, pour it into jars, and freeze. The alcohol content ensures they stay slushy, so they’re ready to go right out of the freezer. Just pop a straw in, and the party can start.
- 64 ounces water
- 2 cans frozen limeade
- 3 tablespoons lime juice
- 24 ounces tequila
- 24 ounces Paula's Texas Orange*
- Mix everything together in a large pot. Ladle into mason jars, place lids, and screw on rings. For ease of transport and storage, put jars back into the original box flat. Store in freezer for at least two hours, until ready to serve.
Edited to add: You can swap out the frozen limeade concentrate with homemade lime concentrate. Mix 1 cup of fresh squeezed lime with 2 cups water and 2 cups sugar. Simmer until sugar is completely dissolved. Let cool completely before mixing with margarita ingredients.