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.
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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.
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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.
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Black Raspberry Margarita. (Courtesy Photo) |
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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
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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:
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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.
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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.
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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.
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NicoleBarylski
NicoleBarylski