Ingredients
12oz can frozen limeade concentrate
2 cups ice
12oz bottle non-alcoholic beer
2 oz fresh lime juice

Method – The Procedure
In a blender or food processor, whirl limeade concentrate and ice until ice is very finely crushed. Add beer (if space in blender is limited, add only part of the beer). Pour into salt-rimmed glasses (add any remaining beer equally to each) and garnish with lime wedges. Serves 6.

Ingredients
2 (6 ounce) cans frozen limeade concentrate, thawed
1 1/2 cups tequila
1/2 cup Triple Sec
2 tablespoons sifted confectioners’ sugar
Ice cubes
Lime wedges
Coarse salt
Lime wedges, for garnish

Method – The Procedure
Combine half of each of the first 4 ingredients in container of an electric blender. Process 30 seconds. Gradually add enough ice cubes to bring mixture to 3 1/2 cup level; blend until smooth. If you want to freeze for later use, pour mixture into a large freezer container. Repeat procedure with remaining half of ingredients. Cover tightly and freeze up to 1 month.

To serve, If frozen, thaw 20 minutes or until mixture becomes slushy. Rub rims of cocktail glasses with lime wedge. Place salt in saucer; spin rim of each glass in salt. Pour beverage into prepared glasses. Garnish, if desired. Serve immediately. Yields about 7 cups.

Ingredients
1 honeydew melon
3/4 cup white tequila
1/3 cup fresh lime juice
2 1/2 tablespoons sugar

Method – The Procedure
Remove and discard rind and seeds from melon and cut enough fruit into 1/2-inch cubes to measure 3 1/2 cups. Freeze melon cubes in a sealable plastic bag at least 3 hours and up to a week. Puree frozen honeydew in a blender with remaining ingredients until smooth. Pour drink into stemmed glasses. This recipe for Frozen Honeydew Margaritas serves/makes 4.

Ingredients
9 oz white tequila
4 oz orange liqueur
4 oz cactus pear juice
2 oz fresh lime juice
1 1/2 cups crushed ice
Coarse salt
Lime wedges, for garnish

Method – The Procedure
Place tequila, orange liqueur, cactus pear juice, lime juice, and ice in a blender and blend until smooth. Pour a few ounces of cactus pear juice onto a plate and a few ounces of salt onto another plate. Dip the rim of each margarita glass into the juice and then into the salt. Pour margaritas into each glass and garnish with a lime wedge.

Ingredients
1 oz. margarita mix
3 oz. orange juice
1 1/2 oz. gold Tequila
1 scoop vanilla ice cream
6 oz. ice

Method – The Procedure
Blend all ingredients until slushy.

Ingredients
1 1/2 oz. tequila
3/4 oz. triple sec
3/4 oz lemon juice
2 1/2 oz. cranberry juice
6 ice cubes

Method – The Procedure
Put all ingredients into shaker, shake and serve.

Ingredients
1-½ oz. Cuervo gold tequila
½ oz. Cointreau
½ oz. of Dekuyper Creme de Menthe
3 oz. Margarita mix

Method – The Procedure
Shake ingredients with ice. Pour into a salted cocktail glass. Garnish with fresh mint or lime.

Ingredients
1 1/2 oz white/blanco tequila
1/2 oz orange flavored liqueur
1 teaspoon cream of coconut
2 oz pineapple juice
2 oz sweet and sour
1 teaspoon shaved coconut for rim
1 cup ice

Method – The Procedure
Place ice in a blender and blend for 10 seconds. To add thickness, add more ice and blend. Dip wet rim of a margarita glass in the coconut shavings and pour into glass. Makes 1 margarita.

Ingredients
2 cups tequila
1 cup orange liqueur (Cointreau)
1/4 cup freshly squeezed grapefruit juice
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
Ice
Lime, orange and grapefruit slices

Method – The Procedure
Mix orange, lime and grapefruit juice along with the tequila and orange liqueur. Chill drink. Put everything into a shaker, then shake and strain into a salt-rimmed glass with ice. Garnish using a lime, orange and grapefruit slice.

Ingredients
1 1/2 oz tequila (any kind)
1 oz Godiva liquor
1 tablespoon chocolate syrup
3/4 oz cream or half and half
2 oz orange juice
Ice

Method – The Procedure
Combine all ingredients in a shaker and pour into a glass. For extra sweetness, coat the rim of the glass with crushed cookies (Oreo or Hydrox to name a few)..

Ingredients
4 cups frozen raspberries
2 tablespoons lemon juice
6 oz tequila
2 oz Gran Marnier
3 oz Chambord
2 oz. lime juice
Whole, fresh raspberries, for garnish
1 cup sugar, for glasses

Method – The Procedure
In a blender, combine frozen raspberries, lemon juice, tequila, Gran Marnier, Chambord and ice. Blend until smooth. Pour sugar onto a small plate. Wet the rim of margarita glasses. Dip the rim in the sugar. Pour the raspberry margaritas into the prepared glasses.

Ingredients
2 oz. Cuervo 1800 tequila
1/2 oz. Grand Marnier
2 oz. lime juice

Method – The Procedure
All ingredients poured over ice into a tall mixing glass, shaken briskly, strained into chilled cocktail glass with salted rim (optional). Garnish with lime wheel..

Ingredients
1 oz. fresh lime juice
1 oz. triple sec
2 oz. Sammy Hagar’s Cabo Wabo tequila

Method – The Procedure
Mix in a shaker over ice. Serve in salt-rimmed glass.

Ingredients
9 oz. Cuervo gold tequila
3 oz. E&J VSOP Brandy
1 6 oz. can frozen limeade concentrate
3 cans of water (use limeade can)
3 1/2 oz Cointreau

Method – The Procedure
Mix ingredients together, pour over ice. Can also be put in blender with ice to make frozen drinks. The use of brandy is very popular for making top shelf Margaritas. Makes one pitcher.

Ingredients
1/3 cup tequila (any brand)
2 tablespoons Triple Sec
1 tablespoon lime juice
2/3 cup blueberries
14 ice cubes
2/3 cup raspberry sorbet

Method – The Procedure
Add all ingredients into blender and blend.

Ingredients
1 oz Tequila
1 oz Blue Curacao
Splash of Lime juice
Splash of Lemon Lime Soda
1 oz Pineapple Juice

Method – The Procedure
Pour the tequila, Blue Curacao, 7-Up and Rose’s lime juice into a cocktail shaker half-filled with ice cubes. Add pineapple juice to taste, and shake vigorously. Strain into an old-fashioned glass 1/4 filled with ice cubes, and serve. ingredients into blender and blend.

Ingredients
1 1/2 oz. tequila
1/2 oz. blue Curacao
1 teaspoon Triple Sec
1 oz. lime juice

Method – The Procedure
Add ingredients, plus ice, to cocktail shaker and shake well. Strain into salted glass. Garnish with lime wedge.

Ingredients
2 cups blackberries
1/2 cup lime juice
3/4 cups white tequila
2 cups ice cubes
1/4 cup sugar

Method – The Procedure
Puree blackberries 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.

Ingredients
6 ounces tequila (preferably white or blanco)
6 ounces beer (any will do)
6 ounces frozen limeade concentrate
Ice cubes to suit (leave room at the top)

Method – The Procedure
Pour into blender in equal parts and blend well.

Ingredients
6 oz tequila
6 oz can frozen limeade concentrate
4 oz triple sec liqueur
6 cups ice
2 bananas
1/4 cup coarse granulated sugar

Method – The Procedure
Sugar the rims of 4 large margarita glasses. In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve.

Ingredients
1-1/2 cup fresh apricots, halved and pitted (or 16-oz. can juice-packed, unpeeled apricot halves, drained)
1/2 cup tequila
1/4 cup sugar
1/4 cup fresh lime juice
1/2 cup apricot nectar
About 3 cups ice cubes

Method – The Procedure
Combine apricot halves, tequila, sugar, lime juice and apricot nectar in a blender; cover and blend until smooth. With blender running, add ice cubes, blending until slushy. Makes 4 Margaritas.

Ingredients
2 limes
1/4 cup white sugar
3 tablespoons water
1 cup premium tequila
2 tablespoons brandy-based orange liqueur (Grand Marnier®)
1 lime, sliced into rounds
coarse salt

Directions
1. Grate the zest of 2 limes into a small bowl. Cut the zested limes in half, and squeeze the juice into a measuring cup to get 1/2 cup. Combine lime zest, lime juice, sugar and water. Cover, and refrigerate for approximately 24 hours.
2. Before serving, stir in the tequila and Grand Marnier. Rub rim of 4 glasses with sliced lime, and dip into salt. Take another slice of lime, cut in half, slice under skin of lime to halfway point, and place on glass for garnish.

* 2 cups sweet and sour mix
* 1 cup triple sec
* 1 1/2 cups gold tequila
* 1/3 cup brandy-based orange liqueur (Grand Marnier®)
* 2 limes, quartered

“Method”
1. Salt the rims of 8 glasses. To do so, pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt. Fill the glasses with ice.
2. In a blender, combine sweet and sour mix, triple sec, tequila and Grand Marnier. Blend until smooth. Pour into glasses, squeeze a quarter lime into each glass, and serve.

* 1 (6 ounce) can frozen limeade concentrate
* 6 fluid ounces tequila
* 2 fluid ounces triple sec

“Method”
Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

* 1 (6 ounce) can frozen limeade concentrate
* 4 (1.5 fluid ounce) jiggers tequila
* 6 fluid ounces caffeinated citrus-flavored soda

“Method”
In a blender full of ice, combine limeade concentrate, tequila and citrus soda. Blend until smooth. Pour into glasses and serve.

* 1 (10 fluid ounce) can frozen margarita mix
* 3/4 cup mangosteen juice
* 1/2 cup rum
* 4 cups frozen mixed fruit
* 1 ripe mango – peeled and sliced, for garnish

“Method”
Pour the margarita mix, mangosteen juice, and rum into a blender or bowl of a food processor. Blend until smooth. Gradually add the frozen fruit, and continue blending. Pour the mixture into four tall glasses and garnish with mango slices.

* 2 (1.5 fluid ounce) jiggers tequila
* 1 (1.5 fluid ounce) jigger triple sec liqueur
* 1 (1.5 fluid ounce) jigger fresh lime juice
* 1 mango – peeled, seeded and sliced
* 4 ice cubes
* 1/4 cup mango nectar

“Method”
In a blender, combine the tequila, triple sec, lime juice, mango, and ice. Blend until ice is finely crushed. Sweeten with mango nectar to your liking.

* 1 (6 ounce) can frozen limeade
* 3 fluid ounces tequila
* 3 fluid ounces triple sec (orange-flavored liqueur)
* 2 cups crushed ice
* kosher salt

“Method”
1. Combine the limeade, tequila, and triple sec in a blender; fill with ice; blend until smooth.
2. Wet the rims of six glasses and dip in kosher salt. Pour mixture into glasses to serve.

* 1/2 cup superfine sugar
* 1/3 cup gold tequila
* 1/3 cup triple sec
* 2 large kiwis, peeled
* 1 cup fresh lime juice
* 2 cups small ice cubes

“Method”
Combine the sugar, tequila, triple sec, kiwis, and lime juice in a blender; fill with ice cubes; blend until smooth.

* 4 fluid ounces amaretto liqueur, plus additional
* white sugar
* 6 fluid ounces frozen limeade concentrate
* 6 fluid ounces tequila
* 1/2 cup orange juice
* 6 cups ice

“Method”
Dip the rims of 4 margarita glasses in amaretto, then into sugar; set aside. Pour the limeaid, tequila, amaretto, orange juice, and ice into the bowl of a blender. Puree until smooth, then pour into prepared glasses.

* 1 (12 fluid ounce) can frozen limeade
* 1 1/2 cups tequila
* 1 1/2 cups ruby red grapefruit juice
* 1 1/2 cups ice
* 4 lime wedges, for garnish

“Method”
Combine the limeade, tequila, grapefruit juice, and ice in a blender; blend until smooth. Serve in glasses garnished with lime wedges.

* 3 cups water
* 1 1/2 cups fresh lime juice
* 1 1/2 cups cointreau
* 1 1/2 cups silver tequila
* 1 lime, cut into 8 wedges
* coarse salt

“Method”
1. Combine the water, lime juice, tequila, and cointreau in a half-gallon pitcher. Stir to mix.
2. To serve, rub the rim of a margarita glass with lime, and dip in salt. Fill the glass with ice, and top with the tequila mixture. Garnish with a slice of lime.

* 2 cups crushed ice
* 6 fluid ounces tequila
* 4 fluid ounces lime juice
* 2 fluid ounces triple sec
* 1 avocado – peeled, pitted and diced
* 1 sprig fresh cilantro
* coarse salt to taste

“Method”
Place the ice, tequila, lime juice, triple sec, avocado, and cilantro into a blender, and blend until smooth. Pour into salt-rimmed margarita glasses to serve.

* 2 quarts ice cubes
* 1 (12 fluid ounce) can frozen limeade concentrate
* 12 fluid ounces tequila (measure with empty limeade can)
* 1/4 cup Cointreau
* Garnish:
* margarita or kosher salt for the rims
* lime slices cut in half

“Method”
1. Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
2. To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

* 2 (12 fluid ounce) cans frozen lemonade concentrate
* 1 1/2 cups vodka
* 2 (12 fluid ounce) cans beer
* ice cubes

“Method”
In a large jug or pitcher, mix together the lemonade concentrate, vodka and beer. Stir, and serve over ice.

* 2 cups ice
* 3/4 cup coconut cream
* 4 1/2 fluid ounces tequila
* 1 1/2 fluid ounces triple sec
* 1/4 cup sweetened flaked coconut

“Method”
Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.

* 1 (6 ounce) can frozen limeade
* 3/4 cup tequila
* 3/4 cup triple sec
* 2 tablespoons confectioners’ sugar
* 1 pinch salt
* 1 drop vanilla extract
* 2 cups ice

“Method”
Combine the limeade, tequila, triple sec, sugar, salt, and vanilla extract in a blender; fill with ice. Blend until smooth.

* 4 1/2 cups water
* 1 1/2 cups tequila
* 1 (12 fluid ounce) can frozen limeade
* 1/2 cup triple sec (orange-flavored liqueur)
* 1 whole lime, cut into 6 wedges

“Method”
Mix the water, tequila, limeade, and orange liqueur in a freezer-proof container with a lid; stir. Cover and store in freezer until it reaches a slush-like consistency, about 24 hours. Serve in glasses garnished with lime wedges.

* 5 fluid ounces tequila
* 3 fluid ounces triple sec
* 2 (6 ounce) cans frozen limeade concentrate
* 4 cups ice cubes
* coarse salt

“Method”
1. Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt.
2. In a blender combine tequila, triple sec and limeade concentrate. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with slice of lime and serve.

1 oz gold tequila
1/2 oz triple sec
Squirt® citrus soda

“Method”
Pour gold cuervo tequila and triple sec into an ice-filled old-fashioned glass. Fill with squirt, garnish with a lime wedge, and serve.

1 oz tequila
1/2 oz triple sec
Squirt® citrus soda

“Method”
Pour tequila and triple sec into an ice-filled old-fashioned glass. Fill with squirt, garnish with a lime wedge, and serve.

1 oz Jose Cuervo® 1800 tequila
1/2 oz triple sec
Squirt® citrus soda

“Method”
Pour jose cuervo tequila and triple sec into an ice-filled old-fashioned glass. Fill with squirt, garnish with a lime wedge, and serve.

1 1/2 oz tequila
1/2 oz premium triple sec (preferably Cointreau)
1 oz lime juice

“Method”
Rum the rim of a cocktail glass with lime juice, and dip in salt. Shake all ingredients with ice, strain into the glass, and serve.

1 1/4 oz Jose Cuervo® 1800 tequila
3/4 oz Grand Marnier® orange liqueur
3/4 oz Cointreau® orange liqueur
1 1/4 oz sweet and sour mix

“Method”
Blend ingredients in a shaker and serve on the rocks in a margarita glass.

1 1/2 oz Jose Cuervo® 1800 tequila
1/4 oz Grand Marnier® orange liqueur
3/4 oz fresh lime juice
1 splash triple sec
1 splash orange juice
2 drops dry vermouth
1 oz sweet and sour mix

“Method”
Pour all ingredients into a cocktail shaker without ice. Shake well to froth. Strain into a chilled and salted cocktail glass or small margarita glass, and serve.

2 oz tequila
1 oz lime juice
3/4 oz Grand Marnier® orange liqueur
salt

“Method”
Lightly rub the rim of a cocktail glass with some lime juice, dip glass rim in the salt. Mix all ingredients with ice, strain into fresh ice in the salt-rimmed glass, and enjoy!

1 oz amaretto almond liqueur
2 oz sweet and sour mix
1/2 oz Jose Cuervo® Especial gold tequila
1/2 oz triple sec

“Method”
Pour into a margarita glass, stir, and add ice cubes.

4 oz limeade
4 oz tequila
1/3 can triple sec

“Method”
In a blender, add the can of limeade. Using the empty can measure the tequila and the triple sec and add to the blender. Blend, adding ice cubes until the drink becomes slushy and holds in peaks. Serves 4.

1 1/2 oz tequila
1/2 oz Grand Marnier® orange liqueur
1/2 oz Drambuie® Scotch whisky
sweet and sour mix

“Method”
Pour the tequila, Grand Marnier, Drambuie and sour mix (to taste) into a cocktail shaker half-filled with ice cubes. Shake well. Pour into a salt-rimmed margarita glass, garnish with a slice of lime, and serve.

1/2 oz Midori® melon liqueur
1 oz Two Fingers® gold tequila
2 oz sweet and sour mix

“Method”
Blend and pour into a salted glass.

1 1/2 shots tequila
1 1/2 shots Grand Marnier® orange liqueur
1 shot Rose’s® lime juice
1 shot sweet and sour mix

“Method”
Shake ingredients vigorously with crushed ice in a shaker glass, and pour over crushed ice in a lightly salted margarita glass. Garnish with a twist of lime, and serve with two cocktail straws.

2 tsp coarse salt
1 lime wedge
3 oz white tequila
1 oz triple sec
2 oz lime juice
1 cup crushed ice

“Method”
Place salt in a saucer. Rub rim of a cocktail glass with lime wedge and dip glass into salt to coat rim thoroughly, reserve lime. Pour tequila, triple sec, lime juice, and crushed ice into a blender. Blend well at high speed. Pour into a cocktail glass.

1 1/2 oz Jose Cuervo® Especial gold tequila
1 oz Rose’s® lime juice
1 1/2 oz triple sec
1 1/2 oz sweet and sour mix
2 oz cranberry juice

“Method”
Add all ingredients into blender with ice. Blend until smooth.

1 1/2 oz tequila
1 oz blood orange juice
1/2 oz fresh lime juice
1/4 oz Cointreau® orange liqueur

“Method”
Shake with ice, strain into a chilled cocktail glass, and serve.

1 1/2 oz tequila
1/2 oz triple sec
1/2 oz Chambord® raspberry liqueur
4 oz lime juice

“Method”
Fill a large margarita glass with ice. Add with tequila, triple sec, and chambord. Add the lime juice or sour mix. Shake, garnish with a lime wedge and serve.

1 1/2 oz Jose Cuervo® Especial gold tequila
1 splash cranberry juice
3/4 oz triple sec
3 oz sweet and sour mix
juice of 1/2 limes
float Grand Marnier® orange liqueur

“Method”
Shake tequila, triple sec, sweet & sour, cranberry juice, and lime juice in a pint glass. Rim another pint glass with salt and transfer contents. Float the Gran Marnier, garnish with a lime and straw, and serve

Posted by FootsieBear at recipegoldmine.com – May 12, 2001

Source: haagen-dazs.com

1 pint Haagen-Dazs Margarita sorbet
1 cup lime-flavored mineral water
1/2 tablespoon tequila (if desired, to taste)

Soften sorbet, place in blender. Add water and tequila (if desired). Blend until smooth. Pour into glasses.

4 (1/2 cup) servings

“Ingredients”
1 (16 ounce) bag frozen tropical island fruit blend
1/3 can limeade
1 ounce Cointreau
1 1/2 ounces tequila

“Method-the procedure”
Blend all ingredients together. Rim margarita glasses with salt. Garnish with a lime wedge.

Source: Chile Pepper Magazine
“Ingredients”
1 1/4 ounces El Patron tequila or your favorite
3/4 ounce Triple Sec
2 ounces Hot and Sour Mix*
Dash of jalape�o Tabasco sauce
Lime slice and whole jalape�o for garnish

“Method-the procedure”
Place all the ingredients, except the lime slice and whole jalape�o, in a blender; blend to mix. Pour over ice and garnish with the lime slice and whole jalape�o. If a frozen margarita is preferred, add one cup ice to the blender with the other ingredients. Serves 1.

*Hot and Sour Mix:
To one quart of sour mix add 4 large jalape�os, stem and seeds removed, diced; let steep for at least 24 hours.

1 1/4 cups halved, pitted unpeeled
apricots or 1 (16 ounce) can unpeeled
apricot halves (drained)
1/2 cup tequila
1/4 cup granulated sugar
1/4 cup lime juice
1/4 cup apricot nectar
Approximately 3 cup ice cubes
Extra lime juice
Coarse salt

Rub the rims of the glasses with the lime juice. Then dip the edge of the glass into a shallow bowl with the salt in it. Pour the margarita mix into the glasses.

Ingredients:
1 1/2 ounces tequila
1 ounce peach schnapps
1 ounce blue Cura�ao
4 ounces sour mix

Method:
Shake well with ice and strain into salt-rimmed glass