Today is a day for church picnics and beach BBQs, for slip-n-slides and bounce houses. It’s a day for chopping, slicing and dicing, for marinating steaks, and for packing food into small containers and big ice chests. It’s a day to cram kids into third row seats, drag sand into cars and lick ice cream from wrists.
And when it’s all said and done, it’s definitely, definitely, an evening for margaritas.
This margarita recipe comes from my sister who introduced it to us on our last famiy trip to Maui, in February, to celebrate my 42nd birthday (gasp!). It’s sweet and it’s sour and it’s perfect in its simplicity…and so potent you’ll need to watch yourself.
Or not, depending on your day. Let’s drink!
Weather notes: 73 degrees, slightly overcast & muggy
- 1 can limeade
- 2 cans water
- 1 can tequila
- 1 shot Cointreau
- Mix all ingredients in a large pitcher.
- Serve over ice with or without salt-rimmed glasses.
The easiest margarita recipe I have ever seen – my former mother-in-law made something like this using rum instead of tequila – and blended with ice instead of water. Happy Summer!
Lisa Dearen says
Liz – this margarita would also work well blended over ice, you’re right! xoxo