Ingredients:
1 quart fresh blood orange juice or fresh orange juice
1 1/2 cup fresh lime juice
1 1/2 cup Cointreau or other orange liqueur
3 1/2 cups silver tequila
Coarse salt
1 blood orange wedge or orange wedge PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
12 thin blood orange slices or orange slices
Ice
12 small sage sprigs or leaves

Method – The Procedure
In a large pitcher, mix the juices, Cointreau and tequila. Refrigerate until chilled, at least 30 minutes.

Spread a small mound of salt on a small plate. Moisten the outer rim of 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 prepared glasses. Garnish each drink with a blood orange slice and sage sprig.

Serve immediately; repeat as desired.

Ingredients:
1 ounce Tequila
1/2 ounce Blue Curacao,
2 ounces sweet/sour mix

Method – The Procedure
Salt rim of glass. Blend or Shake ingredients. Garnish with lime wedge.

Ingredients:
2 1/4 cups tequila
12 ounces chilled pineapple juice
4 ounces pineapple, canned chunks
4 trays ice cubes
Kosher salt, for rims of glasses
3 Mexican limes, quartered

Method – The Procedure
In a blender container, combine half the tequila, half the juice and half the pineapple. Fill the jar to the top with ice cubes, cover, and blend on high until slushy and thick. Transfer to a pitcher. Repeat with the remaining tequila, juice, pineapple and ice. Stir to blend, pour into glasses that have been salted, if desired. Squeeze a lime quarter into each glass and serve immediately.

This recipe from CDKitchen for Pineapple Margaritas serves/makes 12

Ingredients
2 cups crushed ice
1/2 cup strawberry puree (frozen can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)

Method – The Procedure
Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

Ingredients
2 1/4 cups Pineapple Tequila
1 (12 ounce) can frozen limeade concentrate, thawed
4 chunks pineapple, from the tequila jar, finely chopped
4 trays ice cubes
Kosher salt, for rims of glasses
3 Mexican limes, quartered

Method – The Procedure
In a blender container, combine half the tequila, half the limeade concentrate and half the pineapple. Fill the jar to the top with ice cubes, cover, and blend on high until slushy and thick. Transfer to a pitcher. Repeat with the remaining tequila, limeade concentrate, pineapple and ice. Stir to blend, pour into glasses that have been salted, if desired. Squeeze a lime quarter into each glass and serve immediately.

Method – The Procedure
Mix all ingredients together in a cocktail shaker with ice. Strain and serve in a Margarita glass.

This recipe from CDKitchen for Wolffer Margarita (Verjurita) serves/makes 1

Method – The Procedure
Run lime wedge around rim of margarita glass. Dip moistened rim into salt to coat. Set lime wedge aside and chill glass in refrigerator until ready to use.

Fill cocktail shaker with crushed ice, and add tequila, Cointreau, lime juice, and sugar. Shake cocktail vigorously to blend flavors well and chill. Fill prepared, chilled glass with ice cubes. Strain shaken mixture into glass.

Squeeze 1 or 2 lime wedges into cocktail, according to personal preference. Drop lime wedges into drink and serve.

This recipe from CDKitchen for Ultimate Margarita serves/makes 1

Method – The Procedure
Combine margarita mix, tequila, lime juice, and hot sauce and mix well. Wet the rim of a margarita glass with one of the lime wedges and dip rim into sugar. Fill glass with ice and pour in margarita. Garnish with remaining lime wedge and serve immediately.

This recipe from CDKitchen for South of the Border Special Margarita serves/makes 1

Method – The Procedure
Mix all the ingredients in a blender until smooth and frothy. Serve in a chilled glass and garnish with lime.

Recipe Courtesy of Roberto Santibanez, Culinary Director, Rosa Mexicano restaurants

This recipe from CDKitchen for Rosa Mexicano’s Pomegranate Margarita serves/makes 1

Method – The Procedure
Puree raspberries in a blender. Force puree through a fine sieve into a small bowl and discard solids. In a cocktail shaker, combine 1/2 cup puree and remaining ingredients and shake well. Pour drink over ice into tall glass.

This recipe from CDKitchen for Raspberry Orange Margaritas serves/makes 4