Time 10 minutes
Yields Makes 12 margaritas
(Kirk McKoy / Los Angeles Times)

Sweet and sour mix


In a glass or nonreactive container, stir together the sugar and orange juice until the sugar is dissolved. Stir in the lemon juice and lime juice. This makes about 5 1/2 cups mix, which will keep, covered and refrigerated, up to 1 week. Shake or stir before using.


In a pitcher filled with ice, combine the tequila, orange liqueur and sweet and sour mix, stirring to combine. To serve, pour into salt-rimmed glasses filled with ice, garnishing each cocktail with a lime wedge.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.