Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec,...
Served straight up or on the rocks, the margarita is one of the most popular cocktails of all time. And for good reason! It will cool you down on a hot day or warm you up on a cool day. Any day is a good...
Setting out to duplicate the coconut margaritas we had in Costa Rica, my first attempt was awful! I surfed the internet for a good recipe with little luck. I then took what I'd learned from my first nasty...
These peach margaritas are based on the easy margarita recipe on this site. That recipe uses limeade, tequila, Cointreau®, and ice. Garnish as desired.
Enjoy this keto margarita without feeling guilty! This recipe uses Swerve® instead of sugar, and orange-flavored sparkling water to mimic the taste of orange liqueur.
Very yummy adult summer treat. Subtle peach flavors. I don't generally measure the ingredients when I make my margaritas because I've done it so many times. You can tweak the amounts to your own liking,...
This is the non-frozen version of my watermelon margaritas. These are so amazing and refreshing on hot summer days. To make a virgin version, omit the tequila and use a lemon-lime soda.
This is a basic margarita recipe. You can add your favorite fresh fruits to flavor it. Fresh strawberry or mango are good choices. For a little something different, try granulated sugar rims on the glasses...
Similar to Long Island iced tea, but with a mule kick. Great for hot and humid days. If you are the cook, save yours for after the biscuits come out of the oven or the steaks off the grill.
Here's a fired up twist on a traditional Mexican cocktail. You'll grill the grapefruit and lime to caramelize the fruit and give the juice a subtle smoky edge. Stir it up with tequila or mescal and top...
It's called riverbank margaritas because you can carry everything you need to the riverbank! Very tasty! You can have it on the rocks or we sometimes put it in resealable bags in the freezer and it becomes...