Perfect Lime Marguaritas Recipes

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Steps:

• In a pitcher, combine the first 5 ingredients; stir until sugar is dissolved. Moisten rims of 4 margarita or cocktail glasses with lime wedges. Sprinkle salt on a plate; dip rims in salt. Serve over crushed ice in prepared glasses.

Steps:

• Combine first 4 ingredients in a 4-cup measuring cup.
• FOR BLENDED MARGARITAS: Fill blender halfway with ice cubes.
• Add half of margarita mixture.
• Blend until mixture is thick and icy.
• Divide between two glasses.
• Repeat with more ice cubes and remaining margarita mixture.
• FOR MARGARITAS ON THE ROCKS: Fill four glasses with ice cubes.
• Divide margarita mixture among glasses and serve.
• DO-AHEAD TIP: Margarita mixture can be made up to 8 hours ahead and prior to being blended with ice.
• Cover and refrigerate.

Steps:

• Chill cocktail glass for 15 minutes. Pour coarse salt on a napkin or saucer. Hold each glass upside down, run a piece of lime around rim, then lightly twirl in salt; shake off any excess. In a glass pitcher mix liquors and juice with ice with a long-handled spoon. Pour drink into glass over a few ice cubes.;

Steps:

• Combine all of the ingredients; fill the blender with ice. Blend until frothy. Serve.
• Options: Run fresh lime around the rim of the glass. Dip into salt; serve.

Steps:

• Moisten the rim of 6 rocks glasses with a lime wedge or water, then dip each glass in coarse salt.
• In a pitcher, combine the tequila, lime juice, orange liqueur and sugar and stir until the sugar dissolves. Add ice just before serving. Divide among the prepared glasses.
• Grate the orange zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
• Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Process until combined, then mix with 1 1/2 tablespoons more kosher salt.
• Grate the lime zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.
• Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt.
• Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt.

Steps:

• Cut limes into quarters; remove and discard the center part of the rinds. Transfer lime quarters to a blender with water, tequila, sugar, orange liqueur, and salt. Blend until completely smooth, about 1 minute.
• Strain mixture into a large measuring cup or small pitcher. Serve over ice and garnish with lime slices.

Steps:

• Moisten the rim of a margarita glass with lime juice; dip into coarse salt or hold inverted& sprinkle coarse salt over the outside of the rim.
• Place cubes in a cocktail shaker and add the rest of the ingredients (use equal amounts of fresh lime juice and sweetened lime juice).
• Shake briskly.
• Pour into glass, garnishing with a lime slice or wedge (if desired) and serve.