Even at a Modern Fiesta party, guests will be expecting plenty of margaritas and sangria. If you have a bartender, this is no problem. However if you will be handling the cocktail duties, this will take some advance planning. We’ve pulled together a few “party-size” recipes that will free you up for mingling. If you have more time, and a good blender, impress your guests with the sweet and tangy flavors of a frosty Taronha.
Easy Margaritas for a Crowd
This recipe is an easy way to serve large crowds and it tastes better than using bottled margarita mix.
8 cups cold water
1 liter 100 percent agave tequila, chilled
2 (12-ounce) cans frozen limeade, thawed in the refrigerator
4 ounces frozen concentrated orange juice (1/2 cup), thawed
1/4 cup bottled or fresh lime juice
4 medium limes, each cut into 6 wedges
Simple Syrup (optional, for rimming glasses)
Before the party: place all the ingredients in a large pitcher or container (at least 1-gallon capacity) and stir to evenly combine. Cover and refrigerate until chilled. Stir before serving.
Optional: Rim glasses with salt. Fill a small, shallow dish with simple syrup (or lime juice) and a second small, shallow dish with salt. Dip the rim of a glass in the simple syrup, then in the salt.
To serve: pour margarita mix over ice into glasses. Garnish with lime wedges.
This Sangria recipe is perfect for big gatherings because it is easily multiplied for larger batches and it makes a great self-serve cocktail.
1 Bottle of red wine such as Cabernet Sauvignon, Merlot, Rioja, Zinfandel or Shiraz
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsp sugar
Splash of orange juice or lemonade
2 Shots of gin or triple sec (optional)
1 Cup of raspberries or strawberries (may use thawed or frozen)
1 Small can of diced pineapples, with juice
4 Cups ginger ale
Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you’d like to serve right away, use chilled red wine and serve over lots of ice but it’s best if you can chill 24 hours to allow the flavors to marinate.
2 oz good tequila
2 oz grapefruit juice
1 tbsp grenadine
1/2 oz triple sec
3/4 cup of ice
Fruit for garnish (optional)
Pour the ingredients into a blender. Blend well. Pour into a chilled glass. Garnish with fruit if desired.