Mixing It Up

It’s not Cinco de Mayo until someone pulls out the agave syrup.

Here’s a few recipes to get the “fiesta” started:

The Classic Margarita

Courtesy of Epicurious:


  • 2 ounces tequila made from 100 percent agave, preferably reposado or blanco
  • 1 ounce Cointreau
  • 1 ounce freshly squeezed lime juice
  • Salt for garnish


Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice.

Moisten rim of Margarita or other cocktail glass with lime juice or water.

Holding glass upside down, dip rim into salt. Shake and strain drink into glass and serve.


Courtesy of Epicurious:


  • 2 tablespoons (1 ounce) fresh lime juice
  • 2 heaping teaspoons superfine sugar
  • 1 cup crushed ice
  • 12 fresh mint leaves, plus 5 small sprigs for garnish
  • 1/4 cup (2 ounces) white rum
  • 2 tablespoons (1 ounce) club soda


In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves.

Add 1/4 cup crushed ice.

Rub mint leaves over rim of glass, then tear leaves in half and add to glass.

Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda.

Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.

Kid-Friendly or Pregnant Pal Margarita

Courtesy of WikiHow

Mix ice with sweet and sour mix (you can use either the pre-made mix or you can make your own).

Add a splash of Orange juice or non-alcoholic triple sec.

For a blended margarita, blend the ingredients in a blender until almost all the ice is gone.

For a shaken margarita shake the ingredients in a shaker.

Pour the margarita into salt rimmed glasses.