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Stock Up On Tequila Because National Margarita Day Is Quickly Approaching

Nicole Barylski

Margarita Caliente. (Courtesy Photo)

If you typically associate margaritas with sunny summer evenings, it's time to break out of that mindset because National Margarita Day is near, on Wednesday, February 22nd, to be exact.

Spicy Grilled Pineapple Margarita. (Courtesy Photo)

Margarita Caliente:

 • 1 1/2 parts Tres Agaves Reposado Tequila
 • 1 part fresh Lime Juice
 • 3/4 parts Cointreau
 • 1/4 part Jalapeño infused Tres Agaves Agave Syrup*
 • 3 dashes Sriracha
 • Lime Wedge, for garnish

Directions: Combine all ingredients in a cocktail shaker with ice, shake and strain into a rocks or margarita glass over ice, garnish with lime wedge.

*Jalapeño Agave Syrup:

 • 2 cups Tres Agaves Agave Nectar
 • 1 Jalapeño, cut lengthwise, seeds removed (2 if you're feeling bold!)

Directions: Over medium heat simmer agave nectar. Add jalapeño and let simmer at least one hour (then rest overnight for maximum flavor), strain through a mesh sieve and store in refrigerator.


The Cointreau Original Margarita. (Courtesy Photo)

Spicy Grilled Pineapple Margarita: (Created by Cassandra Rosen, Mixologist)

 • 1.5 oz. Soltado Spicy Añejo Tequila
 • 3 oz. Sour Mix
 • 1 oz. Orange Liqueur
 • 2 oz. grilled Pineapple Juice
 • Crushed Ice
 • Salt, for rim

Directions: Rim the glass, shake all ingredients. Pour into glass, garnish with a pineapple slice.

The Cointreau Original Margarita:

 • 1 oz. Cointreau
 • 2 oz. Blanco Tequila
 • 1 oz. fresh Lime Juice
 • Lime Wheel, for garnish

Directions: Combine all ingredients in a shaker tin and add ice. Shake and strain into a rocks glass over fresh ice. Garnish with salt rim and lime wheel.

Black Raspberry Margarita. (Courtesy Photo)



Cowboy Margarita. (Courtesy Photo)

Black Raspberry Margarita:

 • 1 1/2 oz. el Jimador Tequila
 • 1/2 oz. Triple Sec
 • 3 oz. Sour Mix
 • 1/2 oz. Chambord Liquor
 • Salt, for rim
 • Lime or Blackberry, for garnish

Directions: In a shaker filled with ice, add ingredients and shake to mix. Pour into margarita glass rimmed with salt. Garnish with a lime or blackberry.

Cowboy Margarita:

 • 3 parts Jose Cuervo Especial® Gold
 • 3 parts frozen Limeade Concentrate
 • 1 part Orange Juice
 • 8 parts Ice Cubes
 • 2 parts Beer
 • Coarse Salt, for rim

Casa Ginger Mint Paloma. (Courtesy Photo)

Directions: In a blender, combine all ingredients except salt. Blend on high until smooth and slushy. Serve in salt-rimmed glasses, if desired.

Casa Ginger Mint Paloma:

 • 2 oz. Casamigos Reposado
 • 1.5 oz. Grapefruit Juice
 • 1 oz. fresh Lime Juice
 • .5 oz. Sugarcane Syrup
 • .5 oz. Ginger Syrup
 • 8 to 10 Mint Leaves
 • Grapefruit Wheel, for garnish
 • Mint Sprig, for garnish

Directions: Combine all ingredients into tin shaker. Muddle herbs. Add ice. Shake vigorously for 8 to 10 seconds. Fine strain into highball glass. Add fresh ice. Garnish with grapefruit wheel and mint sprig.

Ruby Rita:

Ruby Rita. (Courtesy Photo)

 • 3 oz. Hot Ruby
 • 1 oz. Tequila
 • .5 oz. Triple Sec

Directions: Mix Hot Ruby, tequila and triple sec - serve over ice or frozen.

Perfect Pear:

Yields 8 drinks

 • 2 cups Sauza® Signature Blue Silver
 • 1 cup Simple Syrup
 • 1/2 cup Lime
 • 1/2 cup Lemon
 • 4 Peeled Pears
 • 8 Rosemary Sprigs, for garnish

Directions: Add ingredients to an ice-filled pitcher and stir. Pour into margarita glasses and garnish each with a pear slice and rosemary sprig.

Perfect Pear. (Courtesy Photo)


Pomerita:

 • 2 parts La Pinta Pomegranate Liqueur
 • 1/2 part fresh Lime Juice
 • 1/2 part Agave Nectar - to taste.
 • Lime or Orange, for garnish

Directions: Serve on the rocks with a lime or orange garnish.

Pomerita. (Courtesy Photo)




Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski




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