Nothing says “Let’s celebrate Cinco de Mayo!” quite like tequila and margaritas! Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, and what better way to celebrate than making delicious margaritas. Whether you like them on the rocks or frozen, you can be certain everybody loves a good margarita. Get your Cinco de Mayo on with 5 of the most amazing margaritas you’ve ever tried!
Spicy Jalapeño Margarita
2 oz. blanco tequila
1 oz. triple sec
3/4 oz. lime juice
2 slices jalapeño (remove the seeds and slice into wheels)
Cilantro (just a pinch)
Combine all the ingredients in a mixing glass and add ice. Shake and strain into an iced rocks glass.
Garnish with cilantro and jalapeño spiral.
Blood Orange Margarita
1 quart fresh blood orange juice or fresh orange juice (about 12 blood oranges or 8 large navel oranges)
1 1/2 cups fresh lime juice (about 12 limes)
1 1/2 cups triple sec
3 1/2 cups silver tequila
1 blood orange or orange wedge, plus 12 thin blood orange or orange slices
1 dozen small sage sprigs or leaves
In a large pitcher, mix the blood orange juice with the lime juice, triple sec, and silver tequila. Refrigerate until chilled, at least 30 minutes. Spread a small mound of salt on a small plate. Moisten the outer rim of 12 martini glasses with the orange wedge, then dip the rims into the salt to lightly coat. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice and a sage sprig and serve.
2 tablespoons kosher salt
2 teaspoons finely grated lime zest, divided
1 lime wedge
1 avocado, pitted, peeled
¾ cup plus 2 tablespoons tequila blanco
¾ cup triple sec
¾ cup fresh lime juice
2 tablespoons chopped fresh cilantro
Pinch of cayenne pepper
8 lime wheel
Toss salt and 1 tsp. lime zest on a small plate. Rub the rim of each margarita glass with lime wedge and dip into salt mixture. Purée avocado, tequila, triple sec, lime juice, cilantro, cayenne, remaining 1 tsp. lime zest, and 2½ cups ice, preferably crushed, in a blender until smooth. Divide among prepared glasses and garnish each with a lime wheel.
Frozen Mango Margarita
One 10-ounce bag frozen diced mango
2/3 cup tequila (preferably silver, 80 proof)
1/4 cup fresh lime juice
2 tablespoons orange liqueur
2 tablespoons superfine sugar
2 cups ice water
Put the mango, tequila, lime juice, orange liqueur, sugar and water in a blender and blend until smooth.
Strawberry Margarita Ice Pops
1 cup freshly squeezed lime juice (6 to 8 limes)
1/2 cup water
1/2 cup triple sec
1/4 cup tequila
1/2 cup superfine sugar
1 pint strawberries, quartered
Ice cream molds
In a blender add the lime juice, water, triple sec, tequila, and sugar; blend until the sugar has dissolved. Set aside 8 strawberry quarters and put the remainder into the blender; blend until the strawberries are pureed. Skewer a piece of the reserved strawberries onto the end of each ice pop stick. Pour the margarita into the ice pop molds, insert the skewered sticks, and freeze at least 4 hours or overnight. Unmold the ice pops and serve.