Mixin' up Margaritas
Classic cocktails for traditional Mexican meal
Posted: February 18, 2018 at 6 a.m.
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.
1 (10 ounce) package frozen strawberries
1 (6 ounce) can frozen pink lemonade concentrate
1 cup tequila
1/4 cup triple sec
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