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Today is National Margarita Day and you don't have to be like Ted Cruz and hop on a plane to Mexico to get one. Check out our delicious homemade recipes.

Celebrate National Margarita Day with these homemade recipes

2020 sucked and the beginning of 2021 isn’t looking much better. Thank goodness today is National Margarita Day to help us cope with the insanity. Since tequila makes everything better, we’ve assembled some of the best margarita recipes to keep you happy and pouring.

The Classic Margarita

If it ain’t broke, don’t fix it. This simple, three-ingredient recipe is entirely vegan and inspired by its 1930s beginnings. That means no sugar is added. This drink is not sweet, so if you want a sweeter version look at some of the recipes below.

Ingredients

1 ½ oz. (3 tbsp.) tequila blanco or reposado, 1 oz. (2 tbsp.) Cointreau, 3/4 oz. (1 ½ tbsp) fresh lime juice, Kosher or flakey sea salt, lime wedge

Preparation

  1. Make a small cut in the lime wedge, then rub it over the rim of your glass. Dip the rim into a plate of sea salt to line the edge.
  2. Pour all your liquids into a cocktail shaker with 4 ice cubes and shake it up until cold
  3. Strain the margarita into the salted glass. Fill with ice and serve.

The Italian Margarita

No two cuisines have had a bigger impact on American cuisine as Mexican and Italian food. Since today is America’s day to celebrate the classic Mexican cocktail, why not add an Italian twist? One serving is 25% of your daily dose of Vitamin C so drink up! Pro tip: fresh squeezed OJ is best, but if you can’t swing that, use a store-bought kind that has less sugar & sweetness. 

Ingredients

2 oz. tequila blanco or reposado, 1 ½ oz. orange juice, 1 oz. amaretto, ½ oz. lime juice, Kosher or flakey sea salt, lime wedge

Preparation

  1. Make a small cut in the lime wedge, then rub it over the rim of your glass. Dip the rim into a plate of sea salt to line the edge.
  2. Pour all liquids into a cocktail shaker with 4 ice cubes and shake it until the drink is cold. 
  3. Strain the margarita into the salted glass. Fill with ice, add your lime wedge and serve. 

The Pineapple Margarita 

Pineapple doesn’t belong on pizza, but it belongs in margaritas. We love this recipe for its perfect balance between sweet and acidic. If you would like to elevate this already delectable drink, cut some pineapple into chunks and freeze. Throw the pineapple into a blender and add some water. Use this as your pineapple juice for a frothy and less sugary version. 

Ingredients

1 ½ oz. (3 tbsp) tequila blanco or reposado, 2 oz. pineapple juice, ¾ oz. (1 ½ tbsp) Cointreau, ¾ oz (1 ½ tbsp) fresh lime juice, Kosher or flakey sea salt, pineapple wedge

Preparation

  1. Make a small cut in the lime wedge, then rub it over the rim of your glass. Dip the rim into a plate of sea salt to line the edge.
  2. Pour your tequila, pineapple juice, Cointreau, and lime juice into a cocktail shaker and fill it with ice. 
  3. Shake it like a polaroid picture until the concoction’s cold. Strain the drink into the salted rimmed glass. Add ice and the pineapple wedge, then enjoy!

The Virgin Margarita

For whatever reason you’re not drinking, you can still enjoy a margarita – at least a virgin one. We love this recipe because it mimics the flavors of a traditional margarita, yet doesn’t feel like a cop-out. The pickle juice adds dimension to the mocktail – solidifying that pickle brine is an underrated yet pivotal part of your cocktail arsenal. An added bonus – this cocktail is only 44 calories a serving and entirely vegan. 

Ingredients

1 oz. fresh lime juice, ½ oz (1 tbsp) fresh lemon juice, ¼ ts maple syrup or simple syrup, ⅛ teaspoon pickle juice, 3 oz. tonic water, a lime wedge for garnish, Kosher or flakey sea salt

Preparation

  1. Make a small cut in the lime wedge, then rub it over the rim of your glass. Dip the rim into a plate of sea salt to line the edge.
  2. Pour the lime juice, lemon juice, syrup, and pickle juice into the serving glass, careful to miss the salted rim.
  3. Stir the mixture. Add some more syrup if the base isn’t sweet enough for your liking. 
  4. Pour in the tonic water and add a few ice cubes. Plop your used lime wedge in for garnish or if you’re feeling fancy, add a fresh slice.
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