Parker's Famous Margaritas

    5 min

    My father-in-law developed a taste for margaritas made from scratch during the summer they spent in Zihuatanejo during the 1960s. After decades of tinkering he has arrived at this foolproof recipe for the ultimate Mexican cocktail.

    77 people made this

    Serves: 4 

    • 150ml tequila
    • 85ml fresh lime juice
    • 30ml lime cordial
    • 85ml orange-flavoured liqueur
    • ice cubes
    • 1 lime, cut into wedges
    • rimming salt

    Prep:5min  ›  Ready in:5min 

    1. Measure the tequila, lime juice, lime cordial and orange liqueur into a cocktail shaker and add a generous scoop of ice. Cover and shake until the shaker is frosty, about 30 seconds.
    2. Rub a lime wedge around the rim of a margarita glass and dip in salt. Fill each glass with ice. Strain equal amounts of the cocktail into the glasses to serve. Garnish with a lime wedge.

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    Reviews in English (72)


    Finally, an AUTHENTIC margarita recipe. If you think margarita mix or frozen limeade + tequila is yummy, or you like "blended" margaritas, this might be more than you bargained for. If you like margaritas the way God intended them (on the rocks, with salt, made from scratch) you can't do better than this. Using fresh limes means you might taste some differences from batch to batch. Too sour? Add a dash more triple sec. If you don't have any Rose's Lime Juice you can just skip the "sweetened lime juice" part. I often make them with just 5 parts tequila, 4 parts triple sec, and 3 parts FRESH lime juice and they are fine. Just keep in mind, this is a serious cocktail for people with grownup palates.  -  24 Apr 2007  (Review from Allrecipes US | Canada)


    This was wonderful. For anyone who isn't armed with knowledge of Tequila. Try using Sauza Hornitos or El Tesoro. Cuervo is a no-no. Mexicans won't touch the stuff.  -  09 Apr 2008  (Review from Allrecipes US | Canada)


    Best margarita I have ever personally made....I HIGHLY recommend. The secret is definitely in the fresh lime juice. Thanks!  -  08 May 2007  (Review from Allrecipes US | Canada)