Margarita Party Recipes

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The key to making the perfect margarita is to find the right balance between the sweet and the tart. Margaritas can be served on the rocks or frozen. The following recipes apply to both varieties and are for a single serving. If you plan to make frozen margaritas, instead of using the cocktail shaker, place all ingredients listed below into a blender and mix until smooth.

Classic Margarita

Ingredients:

  • 2 parts premium tequila
  • 1 part agave fructose
  • 1 part fresh hand–squeezed Persian lime juice

Preparation:

  • Fill a cocktail shaker with crushed ice and add all ingredients. Shake vigorously to blend. Pour over ice into chilled glass that’s half salted, add lime garnish, and serve. For a blended version, follow the same recipe but blend and serve in margarita glasses.

Mango–Mint Margarita

Ingredients:

  • 1 ¼ ounces tequila
  • 1 ounce triple sec
  • 1 ½ ounces freshly squeezed lemon juice
  • 2 ounces simple syrup or sweet–and–sour mix
  • ¾ cup pureed fresh mango
  • Fresh mint
  • Lime wedges

Preparation:

  • Place all of the ingredients into a pitcher and stir until combined. Pour the mixture into a glass and garnish with a lime wedge and fresh mint.

Strawberry Margarita

Ingredients:

  • 1 ½ parts premium tequila
  • 1 part freshly squeezed lime juice
  • 1 part Cointreau or other orange liquor
  • 1 part Strawberry Liquor simple syrup to taste (roughly 1 teaspoon per cocktail)

Preparation:

  • Fill a cocktail shaker with crushed ice and add all ingredients. Shake vigorously to blend and chill. Pour over ice into salted and chilled margarita glass, add strawberry garnish and serve. For a blended version, follow the same recipe but blend and serve in margarita glasses.

Brett’s Famous Guacamole

Ingredients:

  • 4 ripe avocados
  • ½ medium red onion, chopped
  • 2 medium tomatoes, diced, no pulp
  • 2 roasted garlic cloves mashed
  • Juice from 1 lime
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • 1 Serrano chile pepper, minced
  • 2 tablespoons chopped cilantro, plus a stem or two for garnish
  • ½ teaspoon freshly ground black pepper

Preparation:

  • Take the avocado and slice it around the pit lengthwise, until you can pull it apart. The pit will stay on one side. Take your knife and hit the knife–edge into the pit, then turn the pit and it will pop out. Scoop the flesh of the avocado from the skin.
  • Place in a bowl and mix all the ingredients, making it however chunky or smooth you like. Transfer to a clean a bowl and garnish with a stem or two of cilantro. Serve with chips — and enjoy!

Pomegranate Ceviche

The popular Mexican technique for “cooking” fresh raw seafood by tossing it with citrus juice is ideal for serving at a Margarita or tequila tasting party. This version, adds the seeds and juice of a pomegranate to the traditional mixture. Choose any of the fish varieties below, making sure it’s as fresh as possible.

Ingredients:

  • 1 lb halibut fillet or sea bass fillet or red snapper fillet or cleaned shrimp
  • ½ cup pomegranate juice
  • 6 limes
  • 1 cup diced fresh tomato
  • ½ cup pomegranate seeds
  • 4 tablespoons chopped cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon oregano
  • 2 jalapeño peppers (or more to suit your taste), chopped
  • 1 tablespoon white vinegar

Preparation:

  • Take the avocado and slice it around the pit lengthwise, till you can pull it apart. The pit will stay on one side. Take your knife and hit the knife–edge into the pit, then turn the pit and it will pop out. Scoop the flesh of the avocado from the skin.
  • Place in a bowl and mix all the ingredients, making it however chunky or smooth you like. Transfer to a clean a bowl and garnish with a stem or two of cilantro. Serve with chips — and enjoy!