Topolo Margarita

Recipe from Season 6, Mexico —One Plate at a Time

This is our famous margarita made in a shaker and served tableside in our restaurants.
Servings: 6cocktails (about 3 cups)


  • 3/4cup fresh lime juice, about 3 large limes
  • 6tablespoons sugar
  • 1 cup plus 2 tablespoon blanco tequila
  • 1/4cup Gran Torres orange liqueur
  • Lime wedges
  • Coarse salt
  • About 1 1/2cups small (or coarsely broken) ice cubes


Make limeade. Combine the lime juice, sugar and 1 cup water in a glass or plastic pitcher. Cover and refrigerate if not using right away (but no longer than 24 hours).

Finish and serve margaritas. Add the tequila and orange liqueur to the pitcher of limeade. Rub the rims of 6 martini glasses with a lime wedge, then dip them in a dish of coarse salt. In a large shaker, combine the half of the margarita mixture with half of the ice and shake 10 to 15 seconds, then strain into the prepared glasses. Repeat with the rest of the mixture.


  1. I challenge anyone to get 3/4 cup of juice from three limes! Maybe limes are that juicy in Mexico, but not in US markets.

  2. Even huge lines will not give you that! Our lemons in the U.S. are juicy, but most lines are not. Took me 7 1/2. Also, surprised he doesn’t use agave syrup instead of sugar- so much better!

  3. I have found if you pick limes when they are on the yellow side (riper than the green) you get a whole lot more juice, almost the same as a lemon!

  4. If you choose the smoothest skinned limes, you will get more juice. Also, pop them in the microwave (whole) for 10-20 seconds, you’ll get lots more juice. Just be sure to carefully stick the tip of the knife into the lime slowly – some juice will come out quickly and you’ll want to catch it in a glass, etc. Then proceed to juice them with your preferred method.

  5. I know orange liquor is routine but I prefer
    1 or 2 oz to taste of quality Blanco
    1 oz Lime
    1/2 oz Agave Nectar
    Lightly salted rim and crushed ice.
    It’s very simple and fresh tasting.

  6. I’ve averaged 1 oz of juice per lime, so 6 limes for this full recipe. I also used to forget the water since it’s not in the main body of the recipe. I use 5 tbsp regular strength simple syrup instead of 5 tbsp of sugar. A float of Grand Mariner is a nice addition, but not a necessity.

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