6 Great Margaritas To Be Inspired By
PHOTO: One of the many frozen margarita concoctions you can try. (Courtesy Food Network)
One of the traditional highlights of a tropical vacation is the opportunity to indulge in a refreshing and delicious cocktail or colorful drink—ideally, while lounging next to the pool or perhaps even taking a dip in the water at a swim-up bar.
Among the most popular cocktails is, of course, the margarita. In its purest form, a margarita is fairly simple. You need tequila, triple sec and lime juice or lemon juice, along with some ice. Many people also like to coat the rim of the glass with salt.
Of course, you can always just leave this task up to the bartender, when you opt to sip your margarita from your poolside lounge chair or cabana. The perfect place to do that is at Oasis Resorts, so make arrangements to book your stay now.
But this iconic drink has come a long way since its simple origins and you – yes, you – could even try your hand at it yourself.
Today, there are countless varieties of the margarita, including many creative and unusual examples. Individual tastes are all different, so no one version is better or worse than another. It just depends on your own specific preferences. But here are a few you might want to try:
Watermelon margarita: Perfect for inspiring that tropical vacation vibe. Puree fresh watermelon, then add it to ½ cup sugar, ½ cup water, ¾ cup tequila, ¼ cup lime juice and some ice. You can also make a frozen version with crushed ice.
Strawberry beer margarita: Marinate a pound of strawberries in 12 ounces of tequila, then puree in a blender. Straining the mix to remove any seeds might be a good idea. Then mix with 12 ounces of lemon-lime soda, 12 ounces of light beer, a 12-ounce can of concentrated frozen limeade and ice. (You can also vary this recipe by swapping a different type of fruit like raspberries.)
READ MORE: Check Out The Kiddo Zone At Grand Oasis
Frozen cucumber margarita: Combine two cups of ice, five ounces of tequila, an ounce of triple sec, the juice from one lime, a small bunch of fresh mint and half a cucumber in blender, and mix until it has a frothy consistency. Serve cold.
French margarita: Pour two ounces of tequila into a glass and add one ounce of Grand Marnier. Add a half-ounce each of lime juice, orange juice and sweet-and-sour mix. Cover and shake. Fill margarita glass with ice, pour mixture in and top with an ounce of Chambord. For fancier presentation, garnish with a skewer of fruit like blackberries or raspberries.
Fresh cherry margarita: Put ¼ cup of pitted cherries in a bowl, sprinkle with sugar and crush with wooden spoon. In a shaker with ice, combine with two tablespoons agave nectar, two tablespoons fresh lime juice, ¼ cup tequila and two tablespoons of maraschino cherry liquor. Garnish with cherries or lime wedges.
Smoky margarita: Combine two ounces of tequila, an ounce of triple sec, an ounce of fresh lime juice and 1/4 teaspoon of simple syrup in cocktail shake and shake well. Pour over ice and add ½ ounce of mezcal on top (allowing it to float on top, without stirring).
Note: you can make non-alcoholic versions by replacing the tequila with a lemon-lime soda or another beverage of your choosing.
You can also use one of the basic recipes as a starting point, and then add a few twists to put your own unique spin on this mainstay of the cocktail menu.
More by Bobbi Dempsey
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