Drink Of The Week – Margarita Madness II

I so loved last year’s post on margaritas; so many ways, so little time. Here are a few more to get your Cinco De Mayo party rockin’ this year….

Prickly Pear Margarita – courtesy of My Sweet And Saucy, serves 6
3 1/2 cups crushed ice
3 oz freshly squeezed lime juice
3 oz frozen limeade
6 oz tequila
4 1/2 oz. Cointreau
3 oz. prickly pear cactus juice
3 tbs sugar
garnish – lime wedges and kosher salt

1. In a blender, add all of the ingredients and pulse it until the ice is completely blended. Taste and add more sugar if necessary.
2. Rub some of the lime around the rim of the glasses and then dip the glasses into the salt. Pour in the drink and garnish with a lime.

Jalapeño Margarita – courtesy of Food Network; makes one pitcher

thin slice jalapeño
handful of celery leaves
6 ounces fresh lime juice
spoonful of confectioners’ sugar
16 ounces tequila
8 ounces orange liqueur

1. Pulse first four ingredients in a blender.

2. Mix with the tequila and orange liqueur in a pitcher; chill.

3. Serve on the rocks in salt-rimmed glasses.

Watermelon Margarita – courtesy of Food Network, serves 4
1/3 cup Cointreau
1/4 cup Triple Sec
3/4 cup tequila
4 ounces seedless watermelon, small diced
garnish – salt, lime

1. Pour salt in a shallow dish for dipping the rims of the glasses. Dip 4 martini glasses in water and then dip the rims in salt. Place in the freezer to frost, about 30 minutes.

2. In a martini shaker shake together the orange-liqueur, Triple Sec, and tequila. Remove glasses from the freezer.

3. Fill the bottom of each glass with the diced watermelon and pour alcohol mixture over the top, dividing evenly among the glasses.

4. Slice lime into wedges and squeeze into glasses. Serve immediately.

Cucumber Margarita – courtesy of Coastal Living, serves 4
12 slices fresh cucumber
1/2 cup fresh lime juice
4 oz Cointreau
6 oz tequila
6 cups ice
1/4 cup Grand Marnier
garnish – lime slices

1. Combine cucumber and next 4 ingredients in a blender; process until smooth.

2. Pour into glasses then top each serving with a tablespoon of Grand Marnier, and garnish with lime.