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!

MargaritaThe Classic Lime

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.


Marshmallow Rita:

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.

Chocolate Margarita

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.

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