Happy Cinco de Mayo! Let’s face it, most of us use today as an excuse to have a drink and a taco or two. And no, it’s not Mexico’s independence day. In actuality, May 5 marks a victory for the Mexican Army. But because this is a food-focused, not a history blog, I’m going to stick with what I know. And what I know is any excuse to make a proper margarita is a great day in my book. 

I love margaritas. I got out of the habit of ordering them in bars because inevitably they were crafted using that toxic yellow bottled sweet and sour mix. Heavy on citric acid and sugar, a margarita made with the bottled stuff always left me feeling like I just drank a package of Sweet Tarts.

In an effort to rid the world of bad margaritas, a few years ago I became borderline obsessed about creating my own sweet and sour mix. After testing several recipes and combing a few together, I now make my own mix when I want to enjoy a margarita.

My kitchen notes:

This is a simple one. There’s really no reason why you should ever reach for the bottled stuff again.

I like to double or even triple this recipe and store in individual jars so I have the mix on hand when I’m itching for a marg.

Sweet and Sour Mix

1 cup sugar
1 cup water
1/2 cup lime juice
1/2 cup lemon juice

Combine the sugar and water in a sauce pan over medium heat.  Remove from heat when sugar has dissolved.

Add the lemon and lime juice. If you’re squeezing the lemons and limes,  which I recommend, remove the pulp and seeds from the mix with a strainer.

Sweet and sour mix can be stored in the refrigerator for up to two weeks.