Cinco de Mayo wouldn’t be complete without a refreshing Classic Margarita, but we love to explore new twists on this ubiquitous Mexican cocktail recipe.
This Thursday, we’ll be stirring up pitchers full of these three margarita recipes to serve at our neighborhood Cinco de Mayo party. The Classic Margarita is always a must, but we’ll also be mixing up some Pear Margaritas with Fresh Rosemary, an herby drink that features Sauza Signature Blue Silver Tequila, fresh lemon and lime juices, simple and pear syrups, then garnished with a sprig of fresh rosemary.
The refreshing Cucumber Chili Margaritas are also sure to be a hit. Start with Sauza Cucumber Chili Tequila then add Triple Sec, fresh lemon sour, lime juice and cucumbers. You’ll feel like you’re at the spa drinking this one. Read on for all three recipes.
Sauza Classic Margarita
Serves 8
1 1/2 cups Sauza Signature Blue Silver 100% Agave Tequila
1/2 cup DeKuyper Triple Sec Liqueur
1 cup lime juice
1/2 cup simple syrup
8 lime wheels
Mix all ingredients in an ice-filled pitcher. Serve in salt-rimmed margarita glasses garnished with lime wheels.
Pear Margarita with Fresh Rosemary
Serves 8
2 cups Sauza Signature Blue Silver 100% Agave Tequila
1/2 cup lemon juice
1/2 cup lime juice
1 cup simple syrup
1 cup pear syrup or pear nectar
8 rosemary sprigs
Mix all ingredients in an ice-filled pitcher. Serve in margarita classes garnished with rosemary sprigs.
Cucumber Chili Margarita
Serves 8
Fresh Lemon Sour (recipe and instructions below)
1 cups Sauza Cucumber Chili Tequila
1 cup DeKuyper Triple Sec Liqueur
Juice of 2 whole limes (more if you like it more sour)
8 cucumber slices
For the Fresh Lemon Sour
Makes about 2+ cups
1 cup sugar
1 cup water
1 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
Directions
First make the Fresh Lemon Sour: Bring the sugar and water to a boil, stir in sugar until it is dissolved. Remove from heat and let cool. While the syrup is cooling, strain freshly squeezed lemon and lime juice into a resealable bottle, discarding the pulp. Pour in the cooled simple syrup. Shake and use immediately or refrigerate.
To make the margarita:
Mix all ingredients in an ice-filled pitcher. Serve in margarita glasses rimmed with chili salt and garnished with thin slices of cucumber.
Editorial disclosure: product was generously provided by Sauza for our feature.
