It’s time to celebrate the fifth of May and there is no better way than by sipping on the perfect Margarita. We’ve put together 5 recipes for you to choose from!
1-1/2 oz. silver tequila
1 oz. Cointreau
1/2 oz. fresh lime juice
splash simple syrup
salt (for rim)
Fill a cocktail shaker with ice and add the liquor lime juice and simple syrup. If you’d like a salted rim take your glass and rim it with a lime slice then dip into some salt. Fill your glass with ice, pour in your mixture, and enjoy! For a frozen classic margarita just add all the ingredients to a blender with ice.
Frozen Strawberry Margarita
1 1/2 pounds frozen strawberries
8 ounces silver (blanco), 100 percent agave tequila
6 ounces Simple Syrup
4 ounces freshly squeezed lime juice (from about 8 medium limes)
2 ounces triple sec orange liqueur, preferably Luxardo Triplum or Cointreau
1/8 teaspoon fine salt
3 cups ice
Place all of the ingredients except the ice in a blender and blend on high until smooth. Add the ice, pushing it to the bottom of the pitcher, and blend on high until smooth. Serve immediately.
1.25 oz Smirnoff Fluffed Marshmallow
.25 Cuervo Gold
.75 oz lime juice
.5 oz triple sec
Shake and strain, serve on the rocks. Rocks glass or martini glass.
Very Berry Margarita
1/2-pint baskets blackberries
1 1/2-pint basket raspberries
1/2 cup fresh lime juice
2/3 cup sugar
1 1/2 cups gold tequila
2/3 cup Grand Marnier
2 1-pint baskets strawberries, sliced, frozen 1 hour
5 cups ice
Puree blackberries, raspberries, and lime juice in blender until smooth. Strain through fine mesh strainer into large measuring cup. Add sugar; stir until dissolved. Refrigerate berry puree at least 1 hour and up to 1 day.
Mix tequila and Grand Marnier into berry puree. Transfer half of mixture to blender; add half of frozen strawberries and 2 1/2 cups ice. Blend until smooth. Transfer to pitcher. Repeat with remaining berry puree, frozen strawberries, and ice. Pour into sugar-rimmed Margarita glasses and serve.
Finely chopped Mexican or bittersweet chocolate
1/2 cup chocolate syrup
1 cup (8 ounces) tequila
1/2 cup chocolate liqueur
1/3 cup heavy cream
1/3 cup orange liqueur
1 teaspoon almond extract
1 teaspoon ground cinnamon
To rim the glasses: Put the syrup and chopped chocolate into 2 small dishes. Moisten the rims of 4 margarita or martini glasses with the chocolate syrup. Dip them in the Mexican chocolate until coated. Set aside.
Combine all of the ingredients, except ice, in a pitcher. Working in batches, transfer the mixture to a shaker full of ice. Shake and pour into the prepared glasses. Serve cold.