Jump to content Jump to search
featured image

Margarita Bar: Your Guide to an Unfussy Fiesta

Thu, Jun 08, 23  |  seasonal parties

The margarita could be called a Summer Celebration in a glass. And the ideal way to enjoy a warm summer evening with friends and family is to set up a Margarita Bar. It’s simple and refreshing. Let us show you how. And, remember, celebrate responsibly.

Let's Talk Tequila

The ideal base for any margarita is quality tequila. Here are three of our top picks:

  • Budget: El Jimador Silver

  • Choice: El Mayor Blanco

  • Splurge: Herradura 

Shop & reserve these products online and pick up at the store!

Here are a few classic recipes that can be made by the pitcher for your Margarita Bar. 

Authentic Paloma

Serves 8 (7 oz. drinks)

  • 2 cups El Jimador Silver

  • 3 cans grapefruit soda (Fresca 12 oz. each), plus another ½ cup

  • ⅛ cup fresh lime juice

  • ½ tsp. salt


This classic, refreshing cocktail is perfect when friends are around. Add El Jimador, grapefruit soda and ice to a 2-quart pitcher. Stir and pour into 8 highball glasses with a garnish of lime.

Classic Margarita

Serves 8 regular size drinks

  • 2 cups El Mayor Blanco Tequila

  • 1 cup Hiram Walker Triple Sec

  • ¾ cup fresh lime juice

  • ¾ cup sweetened lime juice

  • 3 cups ice

  • kosher salt

  • 8 lime wedges


Combine tequila, triple sec, fresh lime juice, sweetened lime juice, and ice in a large pitcher and stir. Pour the kosher salt onto a plate. Rub the rim of a glass with a lime wedge and dip the rim of the glass into the salt. Fill glass with margarita mixture, repeat for each serving.

Silvermine aka Tequila Mojito

  • ½ cup white sugar

  • 36 leaves fresh mint (or to taste)

  • 3 limes, quartered

  • 1 cup El Mayor Blanco Tequila

  • 1 liter bottle of club soda


Muddle sugar and mint leaves together in pitcher until leaves are well broken down. Add limes and muddle until limes are juiced. Stir tequila into sugar mixture; add club soda and stir until sugar is dissolved. Serve in cocktail glass filled with ice. Garnish with lime and lots of mint.

Tequila Sunrise

Serves 6

  • ⅔ cup El Jimador Tequila

  • 3 cups fresh orange juice

  • 1 tablespoon grenadine, or to taste

  • 6 orange slices for garnish and additional slices for pitcher

Note: Add other fresh fruit as desired. Unpeeled red and green apple slices, berries of any kind, but especially strawberries, lemon and lime. 



In a large pitcher combine tequila, orange juice, grenadine and fruit. Fill glasses half to ¾ full with ice. Spoon some of the fruit over the ice. Pour drink from pitcher into glasses over ice and fruit. Garnish with orange slices or with other fruit as desired.



Label the pitchers of margaritas so people can select the one that fits their flavor profile. Then give them some garnish and rim salt options to complement the flavors. And of course, don’t forget the margarita glass. While solo cups are durable and convenient, real glasses elevate your fiesta and keep the flavors pure.


Chips, salsa and guacamole are ideal for this. But might we also recommend…. 

Simple Chili Cheese Dip

  • 1 package (8 ounces) cream cheese, softened

  • ½ cup Pace® Chunky Salsa

  • 1 can (14.5 ounces) Pace® Chili with Beans

  • 1 cup shredded cheddar cheese or Mexican blend cheese (about 4 ounces)

  • 2 green onion, chopped (about ¼ cup)

  • ¼ cup diced tomatoes

  • ¼ cup chopped fresh cilantro


Preheat oven to 350°F.

Spread cream cheese in the bottom of a 9-inch pie plate. Spread salsa over cream cheese, top with chili and sprinkle with cheddar cheese.


Bake for 20 minutes or until hot. Top with green onions, tomatoes and cilantro.

Serve with miscellaneous tortilla chips.

Taco Dip

  • 8 oz. package cream cheese, softened

  • 1 cup sour cream

  • ¾ cup mayonnaise

  • 1 lb. ground beef

  • 1 envelope taco seasoning

  • 8 oz. can tomato sauce

  • 2 cups shredded cheddar or Mexican cheese blend

  • 4 cups shredded lettuce

  • 2 medium tomatoes, diced

  • 1 small onion, diced

  • 1 medium green pepper, diced

  • tortilla chips


In a small bowl, mix cream cheese, sour cream and mayonnaise with electric mixer until smooth. Spread on a 12- to 14-in. pizza pan or serving dish. Refrigerate for 1 hour.


In a saucepan over medium heat, brown beef; drain. Add taco seasoning and tomato sauce; cook and stir for 5 minutes. Cool completely. Spread over cream cheese layer. Chill.


Just before serving, sprinkle with cheese, lettuce, tomatoes, onion and green pepper. Serve with chips.

By Clark Trim