Mixin' up Margaritas

Classic cocktails for traditional Mexican meal

Posted: February 18, 2018 at 6 a.m.

Beer Margaritas


1 (12 fluid ounce) can frozen limeade concentrate12 fluid ounces tequila

12 fluid ounces water

12 fluid ounces beer


1 lime, cut into wedges


Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Jalapeno and Cucumber Margarita


1/2 cup tequila, or more to taste

1/2 cup fresh lime juice

1/4 cup orange liqueur

1/4 cup simple syrup

1 jalapeno pepper, halved and seeded

4 thin slices cucumber, or more to taste

4 wedges lime

2 tablespoons kosher salt, or as needed

Ice, as needed.

4 slices cucumber


Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour.

Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.

Strawberry Margarita


1 (10 ounce) package frozen strawberries

1 (6 ounce) can frozen pink lemonade concentrate

1 cup tequila

1/4 cup triple sec

Ice cubes


Place strawberries, lemonade concentrate, tequila, and triple sec in a blender. Blend until smooth. Add ice cubes as needed.

Frozen Melon Margaritas


4 cups ice cubes

1 (12 ounce) can frozen limeade concentrate

2/3 cup tequila

1/2 cup melon-flavored schnapps


Blend ice, limeade, tequila, and melon-flavored schnapps together in a blender until smooth.

NAN Dining Guide Spotlight on 02/18/2018

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