By Chris Lane
By Jeff Balke
By Aaron Reiss
By Angelica Leicht
By Dianna Wray
By Aaron Reiss
By Camilo Smith
By Craig Malisow
1 shot triple sec (or Cointreau)
1/4 cup (3 heaping tablespoons) frozen limeade concentrate
2 cups crushed ice
Combine tequila, triple sec, limeade concentrate and crushed ice in a blender and puree until slushy. Put the salt in a saucer. Wet the rim of the glass with the lime wedge. Invert the glass in the saucer and coat the rim with salt. Pour the frozen mixture into the salted glass.
Sabor's pomegranate margarita
Pour 2 ounces pomegranate drink concentrate into a clear margarita glass, then pour the slush over the top.
Strawberry margarita: Put 3 tablespoons pureed strawberries in a clear glass and pour the margarita over the top.
Astroturf margarita: Pour a shot of Midori (green melon liqueur) into a clear glass and pour the margarita over the top.
Chuy's Mango Margaritas
You can use mango nectar if fresh mangos are too expensive, but this drink tastes much better with the fruit. If the drink tastes too sweet, add more lime juice.
Makes two small cocktails
2 shots tequila plata
1 shot Cointreau
1/4 fresh mango, peeled and chopped
1/2 cup fresh orange juice
Juice of 1/2 lime
1 cup crushed ice
Lime slices for garnish
Combine all the ingredients except the lime slices in a blender and blend until slushy. Serve in large martini glasses. Garnish each glass with a lime slice.
Applebee's Perfect Margaritas
The Applebee's version of the shaken margarita is so beloved in the heartland that recipe knockoff sites on the Internet are offering copycat recipes. Here's the real thing, according to an Applebee's bartender.
1 1/4 ounces Cuervo 1800 Reposado tequila
1/2 ounce Cointreau
1/2 ounce Grand Marnier
1 ounce fresh lime juice
1/2 ounce simple syrup
3 ounces sweet & sour mix (or limeade)
Shake all the ingredients in an ice-filled shaker for at least a minute and then strain into a margarita glass filled with ice.