National Margarita Day!

It’s national margarita day, which means one thing.. An excuse to drink yourself silly!

But where did Margaritas come from? One of the earliest stories is of the margarita being invented in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila. Well, you learn something new everyday!

In preparation for today we have searched far and wide for the ultimate margarita recipes for every occasion, so no matter what you are doing we have got you covered! Coming in first is the…

 

the classic margarita!

Ingredients FOR 13 (4 OUNCE) SERVINGS:

  • 1½ cups Cointreau

  • 1½ cups Freshly squeezed lime juice

  • 3 cups Reposado Tequila

  • ½ cup Agave syrup

  • 12 cups Ice

method

  • In 2-quart pitcher, combine all ingredients, except the ice. Keep the margarita mixture refrigerated until ready to serve.

  • When ready to serve, rim the glasses with salt (if desired) and fill each with ice.

  • Fill a cocktail shaker ¾ of the way with ice. Add enough prepared margarita mixture to the top of the ice. Cover tightly and shake vigorously 10-15 seconds. Pour into prepared glasses and serve immediately. Drain excess water from the shaker. Repeat for the additional servings, adding more ice as needed.

  • Garnish with a lime wedge or wheel.

  • Enjoy!

 
 

blood orange kiwi margaritas

ingredients FOR TWO COCKTAILS

  • 3 ounces tequila

  • 2 ounces triple sec

  • 2 ounce fresh lime juice

  • 1 ounce orange juice

  • 2 teaspoons agave syrup (optional if you like sweet margaritas)

  • 1 cup ice

  • For salted rim: 1 teaspoon salt, orange zest, lime zest

  • Garnish: sliced blood oranges, sliced kiwi, lime wedges

method

  • For Blood Orange Kiwi Margaritas: combine triple sec, lime juice, orange juice, tequila, and agave in a cocktail shaker with 1 cup ice. Shake well to combine.

  • To salt rim: combine salt, orange zest, and lemon zest on a small plate. Wet rims of glasses with lime wedge and then place glass rim down into zesty salt mixture.

  • To serve: fill rimmed cocktail glasses with remaining ice and pour margarita from cocktail shaker into glass. Top with blood orange slice and kiwi wedge and enjoy!

 
 

STRAWBERRY BASIL MARGARITA

Ingredients

  • 1/2 pint fresh strawberries

  • 1/2 c. blanco tequila

  • 1.5 oz. Cointreau

  • 1 lime juiced (about an ounce)

  • 1 tbsp honey raw if you have it

  • 2-3 basil sprigs

  • ice

  • kosher salt

Instructions

  1. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.

  2. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.

 
 

Pineapple Kalamansi Margarita

INGREDIENTS

Pineapple Kalamansi Rum Ice Cubes

  • 1 Cup Pineapple Juice

  • 2 Tablespoons Kalamansi Juice

  • 50 ML Tanduay Rum

Pineapple Kalamansi Margarita Pre-Mix

  • 1 1/2 Cup Pineapple Juice

  • 1/2 Cup Coconut Water

  • 3 Tablespoons Kalamansi Juice

  • 50 ML Tequila

  • 30 ML Orange Liqueur

Garnishes

  • Salt with Orange Zest

  • Tropical Flowers

  • Pineapple Leaves

METHOD

Tanduay Pineapple Kalamansi Ice Cubes

  1. To Make the Tanduay Pineapple Kalamansi Ice Cubes, place 1 cup of pineapple juice in a glass and add in 2 tablespoons of Kalamansi juice and a shot of Tanduay Rum. Pour in ice tray and freeze overnight.

Pineapple Kalamansi Margarita Pre-Mix

  1. Place all the Pineapple Kalamansi Margarita ingredients in a jug and mix.  Adjust the alcohol to taste.  Add more tequila if needed.   

  2. To serve rim a cold 8oz glass with a wedge of lemon and then dipped it in some orange salt then place some of the Pineapple Kalamansi with Tanduay ice cubes in a cocktail shaker and pour in some of the Pineapple Kalamansi Margarita pre-mix in and shake it for a few seconds to cool the cocktail. Pour in your glass and garnish with some flowers and a pineapple leaf.

Alex Podd