There’s something about warmer weather that just makes us crave a certain tequila-laced beverage. We’re speaking, of course, of the margarita. We love the versatility of margaritas—the most basic version is always fantastic, but you can add so many flavors and garnishes—not to mention freeze them into a boozy slushie. These variations in particular are what that we’ll be sipping on all summer. Cheers!
If you feel like sticking to standards, may we suggest this OG margarita. This simple version features tequila blanco, lime juice, orange juice, and seltzer.
We love the balance of refreshing and spicy in this margarita, courtesy of Martha Stewart, which combines the lime-sparkling recipe above with a few twists. For even more punch, we’ve added a spicy, salty rim.
Base margarita (you can use our recipe or your own)
.5 cup peeled, seeded, and diced cucumber
1 tablespoon sambal oelek chili paste
.25 cup kosher salt
.5 teaspoon chili powder (or more or less depending on your preference!)
1 lime wedge
1. In a small bowl, combine cucumber and sambal oelek and marinate in the refrigerator for up to 4 hours.
2. When ready to assemble, combine kosher salt and chili powder on a small plate. Rub lime wedge around rim of glass and dip into spicy salt.
3. Pour in Basic Margarita, and add 1 to 2 tablespoons cucumber-sambal mixture for a refreshing spice. Bottoms up!
2. Add the remaining ingredients and fill with ice.
3. Shake vigorously and strain into a margarita glass filled with fresh ice.
4. Garnish with a lime wheel, basil leaf, and a slice of strawberry.
Mezcalita de Piña
(serves 4–6 so whip it up for a crowd!)
We’re total suckers for mezcal, a smokier Mexican alcohol that can be a refreshing twist on your typical tequila. From our friends at SAVEUR, this fire-forward drink combines grilled pineapple cilantro, and jalapeño—we just love a spicy marg!
1 pineapple, peeled, cored, and cut into 1″ slices
1 jalapeño, sliced
1⁄4 cup cilantro leaves
1 1⁄2 cups mezcal
3⁄4 cup fresh lime juice
1⁄2 cup agave syrup
1. Grill the pineapple: Heat a nonstick grill pan over high heat, or heat an outdoor charcoal or gas grill to high. Place the pineapple slices flat on the grill, and cook, flipping once, until charred on both sides, about 4 minutes. Remove from pan and let cool completely.
2. Place the grilled pineapple, jalapeño, and cilantro in a 2-qt. pitcher and using a muddler or wooden spoon, crush fruit and herbs until broken down. Fill with ice, and then add mezcal, lime juice, and syrup. Stir well and pour into glasses filled with ice, to serve.
We can never get enough of the zingy taste and gorgeous hue of blood oranges. So, why not make them the star of these citrusy margaritas? Pro tip: for even more orange flavor, zest some of the orange or limes into kosher salt before cutting to create a beautiful and tangy salt rim!
1 quart fresh blood orange juice (about 12 blood oranges)
1 1/2 cups fresh lime juice (about 12 limes)
1 1/2 cups triple sec
3 1/2 cups tequila
1 blood orange, sliced as a garnish
1 dozen small sage leaves
1. In a large pitcher, mix the blood orange juice with the lime juice, Cointreau and silver tequila. Refrigerate until chilled, at least 30 minutes.
2. Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
3. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and a sage sprig and serve.
This article is intended for individuals 21-years-old and over. Please drink responsibly.
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