Granpaw Baker's Bohemian Margarita

“While attending my grandfather's funeral in Oceanside California, I learned he had developed quite a reputation for making really awesome margaritas for parties he hosted or attended in the trailer park he lived in. I remember him best for the home made sausages he used to make for us when we visited. This is my little tribute to a great guy whom I will miss dearly. His original recipe made about 5 gallons. So, this is a simple math variation to scale it down to a serviceable dose of heaven in a glass.”

Ingredients Nutrition

  • 4 12 ounces Cuervo tequila (Gold or 1800)
  • 3 ounces Cointreau liqueur
  • 1 12 ounces triple sec (Combier works best)
  • 4 cups ice cubes (crushed)
  • 4 -5 limes (fresh)


  1. Combine tequila, Cointreau, and Triple Sec in a medium pitcher with ice.
  2. Before cutting limes, roll them on the counter under a cutting board or something flat and heavy, which will enable you to break apart the juice cells inside.
  3. Cut 2 limes in half and squeeze juice into pitcher (minus any seeds). Add additional limes to suit you taste. Some limes are not a juicy as others, so you may need to play with this some.
  4. Once you have a combination your happy with, poor into salted glasses, serve, enjoy!

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