10 Margarita Coctails we can’t resist

Frozen Sangria Margarita
2 oz. Camarena Silver Tequila
1 oz. Premium Orange Liqueur
¾ oz. lime juice
¾ oz. lemon juice
¾ oz. agave nectar
1½ c. crushed ice
2 oz. bottle of sangria
Garnish: orange wheel

Place all ingredients except sangria in a blender. Blend until completely smooth. Place in freezer for two to three hours to firm. Shake container occasionally so mixture does not separate ingredients while freezing. When ready to serve: In wine goblet, alternately layer frozen tequila mixture with ¼ to ½ measures of chilled sangria. Garnish with orange wheel.

Spicy Margarita
2 oz. DeLeón Reposado Tequila
2 oz. lime juice
¼ green jalapeño pepper (with seeds)
½ oz. agave nectar
Garnish: lime wedge

Muddle jalapeño with lime juice in a cocktail shaker. Add ice and remaining ingredients. Shake and strain into a rocks glass filled with ice. Garnish with a lime wedge.

Gold Margarita
⅓ oz. Alizé Gold Passion
⅓ oz. tequila
⅓ oz. lime juice
1 oz. triple sec
Garnish: lime wedge

Serve in a margarita glass coated with salt and garnish with a lime wedge

Cucumber Margarita
¾ c. Sauza Blue 100% Agave Tequila
1 medium cucumber, peeled and sliced
6 oz. lime juice
2 oz. DeKuyper Triple Sec
2 oz. simple syrup
Garnish: cucumber slices and lime wedge

To make simple syrup, mix equal oz. hot water and sugar until sugar is dissolved. In a pint glass, muddle half of the sliced cucumbers with the tequila. Let it sit in the refrigerator for one hour. Strain the cucumber tequila and combine it with all ingredients in a pitcher. Stir and serve over ice. Garnish with cucumber slices and a lime wedge.

Bell Pepper Margarita
1½ oz. Lunazul Repo
½ lime, juiced
¼ red bell pepper, chopped
½ oz. Cointreau
¼ oz. agave nectar

Muddle bell pepper with lime and agave in a cocktail shaker. Add remaining ingredients, shake and strain into a cocktail glass.

Avocado Margarita
6 oz. tequila

2 oz. triple sec

6 oz. limeade concentrate

2 c. ice
1 chopped avocado
6 oz. water
Garnish: mint sprig

Berry Belle Margarita
2 oz. blanco tequila
1 oz. Cointreau
1 oz. lime juice
2 red bell pepper, sliced
2 raspberries
1 tsp. raspberry preserves
Garnish: raspberry

Muddle one raspberry with red bell peppers in a cocktail shaker. Add ice and remaining ingredients. Shake vigorously and strain into a chilled cocktail glass. Garnish with a raspberry.