National Margarita Day!

Tomorrow is national margarita day (in addition to national sweet potato day and the oscars) so here are a few of my favorite recipes that don’t use icky margarita mix.


Traditional Margarita

This one is from The Barefoot Contessa


1 lime, halved
Kosher salt
1/2 cup freshly squeezed lime juice (5 limes)
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 cup Triple Sec
1 cup white tequila
2 cups ice, plus extra for serving
If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.

The best part about this recipe? It makes 6 glasses and I will in no way tell you how many people that should be split between.

Blackberry Margarita

from the pioneer woman



  • 4 cups Fresh Blackberries
  • 1/2 cup Sugar
  • 1 whole Lime, Juiced
  • 1 cup Sugar
  • Zest Of 3 Limes
  • 2 cups Tequila
  • 1/2 cup Triple Sec
  • 2 whole Limes, Juiced
  • 1/4 cup Sugar (optional)

Preparation Instructions

Put the blackberries, 1/2 cup sugar, and juice of 1 lime in a saucepan. Bring it to a boil, stirring constantly, then reduce the heat and simmer for 20 to 25 minutes until thick. Strain through a fine mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold.

To make the lime sugar, zest the 3 limes and lay out on a paper towel to dry for 30 minutes. Add the zest to 1 cup of sugar and mix together. Rub a lime wedge around the rims of margarita glasses and dip in the sugar to coat.

To make the margaritas, fill a blender with ice. Add half the tequila, half the triple sec, the lime juice, and half the blackberry puree. Add a little more sugar if desired. Blend until totally combined and serve. Repeat with another blender full of ice, the rest of the tequila, triple sec, and blackberry puree!

Margarita Jello Shots

from Brit&co.


This will make approximately 24 lime “wedge” jello shots
– 3 ounces fresh squeezed lime juice
– 1 ounce water
– 1/4 cup sugar
– 1 package Knox unflavored gelatin (2 teaspoons)
– 3 ounces good quality tequila
– 1 ounce Grand Marnier or Cointreau (or Triple Sec if you must)
– sea salt and/or large crystal sugar, for garnish

Gently juice the lime (collecting into a measuring cup).

Then peel the pulp away from the peel.

Repeat until you have 12 lime halves and enough lime juice to equal 3 ounces.

To keep limes secure, place them in a mini muffin pan. Combine lime juice, an ounce of water and sugar to small saucepan. Sprinkle with gelatin and allow it to soak in a minute or two. Warm over medium heat, stirring until sugar and gelatin dissolve. Stir in tequila and Grand Marnier and pour into lime halves.

Allow to refrigerate at least 4 hours, or preferably overnight. Once jello has set up, cut into wedges.

Don’t want to drink today? Here is a great margarita body scrub to get in the spirit from In Sonnet’s Kitchen.


  • ⅔ cup coarse sea salt
  • juice and zest from 1 lime
  • ¼ cup extra virgin olive oil
  1. Mix ingredients together.
  2. Store any leftovers in a glass container in the fridge and use within 2 weeks.
The measurements listed above will create a coarse scrub (with less oil than salt). If you prefer more moisture add ⅓ – ½ cup of olive oil to your salt.

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