These are definitely in my must try list!
Triple Orange Margarita – Via Glam.com
1-1/2 ounce ultra-premium tequila
3/4 ounce Imported GranGala Triple Orange Liqueur
1 ounce freshly squeezed orange juice
1/2 ounce freshly squeezed lime juice
1/4 ounce agave nectar (a natural sweetner; you can sub simple syrup to taste)
1 lime wheel
1 orange peel
Pour the tequila, orange liqueur, juices, and nectar into an ice-filled shaker. Add the orange peel, shake vigoriously, and strain into a chilled ice-filled glass or chilled margarita glass to serve it “up.” Garnish with a lime wheel and the orange peel.
Sangria Margarita - Via Drinks Mixer
12 oz margarita mix
2 oz Rose’s® lime juice
3 oz triple sec
3 – 5 oz sangria
White Peach Margarita – Via Martha Stewart Serves 8
1 pound (about 3) ripe peaches, bottoms scored, plus 2 more peaches, for garnish
3 tablespoons (2 1/2 ounces) orange liqueur, such as Cointreau
2 tablespoons sugar
1/4 teaspoon coarse salt
3/4 cup (6 ounces) silver tequila
3 tablespoons fresh lemon juice
2 cups bottled peach nectar
8 mint sprigs, for garnish
Prepare an ice-water bath. Bring a medium pot of water to a boil. Add 1 pound peaches, and cook for 1 minute. Transfer to ice-water bath to cool. Remove peaches from water.
Peel and halve peaches, and remove pits. Slice peaches into wedges, and transfer to a medium bowl. Toss with orange liqueur, sugar, and salt. Cover, and set in a warm spot until peaches give off juice, about 20 minutes.
Puree peach mixture in a blender or a food processor until completely smooth. Immediately stir in tequila and lemon juice. (Peach puree with tequila can be refrigerated, covered, for up to 4 hours.) Transfer to a pitcher, and stir in peach nectar.
Fill each of 8 tall glasses with ice, and garnish each with a mint sprig. Cut the remaining 2 peaches into 8 thick wedges, cut a small slit into inside curve of each wedge, and place one wedge on rim of each glass. Divide margarita among glasses.
