These margaritas are addictive. This recipe makes a huge batch. I make it in a large soup pot (because it is the only thing I have that is big enough) and then transfer to 3 gallon size bags. I then freeze the bags and have them handy when I have company. When you are ready to serve, just take them out of the freezer about 2 hours before serving and allow them to become slushy. We polished off three gallons of this punch on Christmas Eve 2011!