This margarita recipe comes from Dotty Griffith’s “The Contemporary Cowboy Cookbook.” Dotty was a journalist for nearly 30 years for The Dallas Morning News, most of that time spent as the food editor and later, restaurant critic.
5 cups fresh lime juice or lime juice from frozen concentrate (not margarita mix or limeade), chilled
1 1/3 cups sugar
5 cups tequila, chilled
1/3 cup Triple Sec (orange liqueur)
Coarse bar salt
Thin slices of lime
In a large pitcher, combine lime juice and sugar, stirring to dissolve sugar.
Add tequila, Triple Sec, and ice cubes. Stir until well-chilled.
If desired, place salt around the rim of the glass. Moisten edges of small cocktail tumblers, Margarita or martini glasses. Dip rims in salt to coat.
Strain Margarita cocktail into salt-rimmed glass over ice or straight up.
Serve immediately. Garish, if desired, with thin slice of lime.
Substitute mezcal for a smoky version.