Salty, tart, crisp and delicious, these margaritas, made with fresh ingredients, will have you thinking Margaritaville. Perfect served over crushed ice or thrown in a blender for a cool frozen version.
So, I bet you never stopped to consider what Cinco de Mayo really is and truthfully I hadn’t really known myself until yesterday. It is actually celebrated more in the US by Mexicans and Americans alike than it is in Mexico. The holiday is the celebration of a victory during the Battle of Puebla, which took place on May 5, 1862 against the French army. However, it was a a short-lived victory as the French army eventually went on to take much of Mexico and Mexico City in reparation for war debts.
Today in the US and the small town of Pueblo, Mexico there are parades and festivals with traditional Mexican food and beer on hand (and I’m sure a few margaritas). It is now more about celebrating the Mexican way of life than about the long ago battle.
So in honor of Mexican St. Patrick’s Day I wanted to make a homemade healthier margarita without the bottled mixes and added sugars. Celebrate with a margarita and one of our favorite south of the border dishes like beef enchiladas, fish tacos and gaucamole.
- 1/4 cup tequila, Jose Cuervo & Silver Patron are definitely gluten-free - just look for 100% agave under ingredients
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup Triple Sec or Cointreau
- 1 teaspoon agave nectar
- crushed ice
Mix all ingredients together in a shaker with crushed ice.
Prepare glasses by first filling with crushed ice to chill glass. Dump out the ice and rub the edge with slice of lime then dip into coarse salt. Fill glass with margarita and enjoy.
To make frozen margarita, add ingredients to blender then add ice cubes one at a time until desired consistency. Prepare glass as suggested above and pour in frozen concoction.
Love anything margarita inspired? Try these seasonal versions of our original margarita that are just as good as the original. Cheers!