margarita recipe

Killer Margarita Recipe

Margarita Recipe

One of my favorite drinks to enjoy is a Margarita. But a lot of people make margaritas that are either too sweet or too sour. This can leave you with a little heart-burn type feeling that I hate. And it’s all because of that store-bough mix. To make a perfect margarita, it’s not too hard… and it’s taken me a lot of bad batches to come up with the perfect margarita recipe that you could drink all night.
our margarita recipe with brisket tacos

Margaritas go perfect with Brisket Tacos

Here’s what you’ll need:
  • 2 oz of Tequila
  • 1 oz of Grand Mariner
  • 1 oz of Fresh Lime Juice
  • 1 oz Rose’s lime juice
  • Splash of Corona Beer (any Mexican beer can be used)
  • Coarse Salt for the glasses
  • Ice
This recipe is one that I use in ancillary Margarita competitions – and won a few times with. Start with a shaker filled with ice and measure out 2 oz of Tequila.  I use Don Julio Reposado or Patron Reposado.. and I reserve the silver for taking shots. Pour the tequila over the ice and then measure 1 oz of Grand Mariner and pour into the shaker. Next squeeze a few of limes and collect the juice. Make sure you get the seeds out if you didn’t while squeezing.  Add 1 oz of Fresh Lime Juice and 1 oz of Rose’s Lime Juice to the shaker. Now your asking me what’s the beer for? Well you add a splash of Corona, put the top on the shaker, and give it a good shaking.  Pour the mixture into a salt rimmed Margarita glass and enjoy.  Now you’ve got a great tasting margarita without that cheap sweet and sour taste. Print
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Killer Margarita Recipe


  • 2 oz of Tequila
  • 1 oz of Grand Mariner
  • 1 oz of Fresh Lime Juice
  • 1 oz Rose’s lime juice
  • Splash of Corona Beer (any Mexican beer can be used)
  • Coarse Salt for the glasses
  • Ice


  1. Fill a shaker with ice.
  2. Add 2 oz of Tequila, 1 oz of Grand Mariner, 1 oz of Fresh Lime Juice, 1 oz of Rose’s Lime Juice and a splash of Corona to shaker.
  3. Shake well.
  4. Pour into a salt-rimmed Margarita glass and enjoy!
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

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11 responses to “Killer Margarita Recipe”

  1. Colin Smith says:


    I’ve been following your site and buying your Killer Hogs Dry Rubs for Several Years. I spend a lot of time with Erik Forester and the crew at Mason Dixon BBq in Green Castle PA. Thanks for All you do, I’ve learned a lot! Do you have any tips for smoking Hot Links or Kielbasa Sausage?

    Thanks Again,


  2. gary elliott says:

    What is your opinion on the best n most accurate meat thermometer on the market?
    Not interested in the ones with wifi. Just a digital 2 probe w/remote would work for me.
    But I am concerned with temp accuracy.
    Great video’s by the way! I’m green to wood pellet smoking, so hopefully you can be my
    “to go guy”.

  3. Rick Lashbrook says:

    Malcom, I’m new to smoking and after a few failed attempts a friend told me about your site. Thank you! I’ve got awesome BBQ coming off the smoker thanks to you! I’ve been reading through all your recipes and found your margarita. The way you know BBQ I know Tequila. if you can find it please try El Tesoro. In my opinion it’s arguably the best Tequila on the market and it’s not even the most expensive. It will take any drink calling for Tequila to the next level.

  4. Thomas Black says:

    Actually, if you’re using reposado tequila in your margaritas — as I do — my detailed research over the years has shown that the best is Fortaleza. Look it up!

  5. Frank says:

    Hello Mr. Reed,

    I’ve been an avid watcher of your videos, and I’ve been purchasing your products.

    My question is I’ve made chicken wings on the vortex as you have, but for some reason the skin comes out very rubbery. I don’t know what’s going wrong with this simple cook. Three times I’ve cooked them on the vortex with internals from 175-195 with the same rubbery skin.

    Hoping you can shed some light.

    Thank you

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