MMMMmmm. Margaritas. Sweet, Sour, and Frosty. Tequila. MMMmmm.

Makes you want to hurry up and make your own Margarita Machine.

At this time there are no specific recipes, just guidelines. Remember, the Margarita Machine makes large batches of margaritas, daiquiris, pina coladas, or whatever. You will likely use the cheapest ingredients due to cost limitations. This will leave you on par with most restaurant drinks.

1. Tequila. Margaritas are pretty forgiving of cheap tequila, but are better with quality ingredients. Take the time to read on the internet and learn the difference between mixto and 100% agave. America's # selling tequila, Jose Cuervo Gold, is merely entry level mixto. I encourage you to learn more on journey to tequila nirvana. I've used mescal before, and its unique smoky flavor remained intact after blending. Don't buy mescal with a worm that is a gimmick for the gringos.
2. Lime. Nothing beats fresh squeezed limes, but these can get pricey depending on where and when. Alternatives are Rose’s Lime Juice, Limeade frozen concentrate. Pre mixed margarita mixers are last on the list. I think they are too diluted to achieve proper taste after tequila and ice are added. Consider buying yourself a Lime squeezer. As we are shooting for a large quantity, Limeade is about the best approach. It allows you to make a strong drink which is then thinned with water and/or ice to final strength. A few fresh limes cut into wedges provide and extra lime kick for those who like it.
3. Triple Sec, Cointreau or Grand Mariner. These provide sweetness and additional kick. Cointreau and Grand Marnier are expensive. I suggest saving these for your own personal consumption. With the margarita machine you're feeding the masses. Generic Triple Sec is good enough.
4. Salt. This is hard to do at a large party. Face it: most people aren’t very smart, and when you add alcohol it gets worse. I always end up with someone dumping their margarita into the salt because they forgot to salt the rim BEFORE they filled their cup. So, the salt is up to you.