1-1/2 cup fresh apricots, halved and pitted (or 16-oz. can juice-packed, unpeeled apricot halves, drained)
1/2 cup tequila
1/4 cup sugar
1/4 cup fresh lime juice
1/2 cup apricot nectar
About 3 cups ice cubes

Combine apricot halves, tequila, sugar, lime juice and apricot nectar in a blender; cover and blend until smooth. With blender running, add ice cubes, blending until slushy. Makes 4 Margaritas.

6 oz tequila (blanco or silver)
6 oz can frozen limeade concentrate
4 oz triple sec
6 cups ice
2 bananas
1/4 cup coarse granulated sugar

Sugar the rims of your margarita glasses. In a blender, combine all ingredients and blend until smooth. Pour into glasses and serve.

6 ounces tequila (preferably white or blanco)
12 ounces beer (any will do)
6 ounces frozen limeade concentrate
Ice cubes to suit
Lime flavored salt

Cover the rim of the glass with the salt.  Pour all ingredients into blender and blend well.

2 cups blackberries
1/2 cup lime juice
3/4 cups white tequila
2 cups ice cubes
1/4 cup sugar

Puree blackberries in a blender. Force puree through a fine sieve into a small bowl and discard solids.  In a cocktail shaker, combine 1/2 cup puree and remaining ingredients and shake well.

1 oz Tequila
1 oz Blue Curacao
Splash of Lime juice
Splash of Lemon Lime Soda
1 oz Pineapple Juice

Pour the tequila, Blue Curacao, 7-Up and Rose's lime juice into a cocktail shaker half-filled with ice cubes. Add pineapple juice to taste, and shake vigorously. Strain into an old-fashioned glass 1/4 filled with ice cubes, and serve. ingredients into blender and blend.

9 oz. Cuervo gold tequila
3 oz. E&J VSOP Brandy
1 6 oz. can frozen limeade concentrate
3 cans of water (use limeade can)
3 1/2 oz Cointreau

Mix ingredients together, pour over ice. Can also be put in blender with ice to make frozen drinks. The use of brandy is very popular for making top shelf Margaritas. Makes one pitcher.

1 oz. fresh lime juice
1 oz. triple sec
2 oz. Sammy Hagar's Cabo Wabo tequila

Mix in a shaker over ice. Serve in salt-rimmed glass.

2 oz. Cuervo 1800 tequila
1/2 oz. Grand Marnier 
2 oz. lime juice

All ingredients poured over ice into a tall mixing glass, shaken briskly, strained into chilled cocktail glass with salted rim (optional). Garnish with lime wheel..

4 cups frozen raspberries
2 tablespoons lemon juice 
6 oz tequila
2 oz Gran Marnier
3 oz Chambord
2 oz. lime juice
Whole, fresh raspberries, for garnish
1 cup sugar, for glasses

In a blender, combine frozen raspberries, lemon juice, tequila, Gran Marnier, Chambord and ice. Blend until smooth. Pour sugar onto a small plate. Wet the rim of margarita glasses. Dip the rim in the sugar. Pour the raspberry margaritas into the prepared glasses.

2 cups tequila
1 cup orange liqueur (Cointreau)
1/4 cup freshly squeezed grapefruit juice
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
Ice
Lime, orange and grapefruit slices

Mix orange, lime and grapefruit juice along with the tequila and orange liqueur. Chill drink. Put everything into a shaker, then shake and strain into a salt-rimmed glass with ice.  Garnish using a lime, orange and grapefruit slice.

1 1/2 oz. tequila
3/4 oz. triple sec
3/4 oz lemon juice
2 1/2 oz. cranberry juice
6 ice cubes

Put all ingredients into shaker, shake and serve.

9 oz white tequila
4 oz orange liqueur
4 oz cactus pear juice
2 oz fresh lime juice
1 1/2 cups crushed ice
Coarse salt
Lime wedges, for garnish

Place tequila, orange liqueur, cactus pear juice, lime juice, and ice in a blender and blend until smooth. Pour a few ounces of cactus pear juice onto a plate and a few ounces of salt onto another plate. Dip the rim of each margarita glass into the juice and then into the salt. Pour margaritas into each glass and garnish with a lime wedge.

9 oz white tequila
4 oz orange liqueur
4 oz cactus pear juice
2 oz fresh lime juice
1 1/2 cups crushed ice
Coarse salt
Lime wedges, for garnish

Place tequila, orange liqueur, cactus pear juice, lime juice, and ice in a blender and blend until smooth. Pour a few ounces of cactus pear juice onto a plate and a few ounces of salt onto another plate. Dip the rim of each margarita glass into the juice and then into the salt. Pour margaritas into each glass and garnish with a lime wedge.

2 (6 ounce) cans frozen limeade concentrate, thawed
1 1/2 cups tequila
1/2 cup Triple Sec
2 tablespoons sifted confectioners' sugar
Ice cubes
Lime wedges
Coarse salt
Lime wedges, for garnish

Combine half of each of the first 4 ingredients in container of an electric blender. Process 30 seconds. Gradually add enough ice cubes to bring mixture to 3 1/2 cup level; blend until smooth. If you want to freeze for later use, pour mixture into a large freezer container. Repeat procedure with remaining half of ingredients. Cover tightly and freeze up to 1 month.

To serve, If frozen, thaw 20 minutes or until mixture becomes slushy. Rub rims of cocktail glasses with lime wedge. Place salt in saucer; spin rim of each glass in salt. Pour beverage into prepared glasses. Garnish, if desired. Serve immediately. Yields about 7 cups.

3/4 cup of grapefruit juice
6 oz tequila
2 oz triple sec
2 oz ice
Several grapefruit wedges

Combine all ingredients into a blender. Blend until smooth consistency.  Place grapefruit wedge on rim of the glass. Makes 6 - 8 servings.

6 ounces frozen lemonade concentrate
6 ounces tequila
2 ounces amaretto
1 ounce triple sec
3 ounces water
3 cups ice cubes

Put all ingredients in a blender and blend until slushy.

Crushed ice
3 wedges lime
2 ounces gold tequila (Cuervo 1800)
1/2 ounce tequila (Cuervo white)
1 1/4 ounces Rose's Lime Juice
1 splash orange Curaçao (Bols)

Put all ingredients except the 3 lime wedges into a shaker. Squeeze 2 of the lime wedges into the shaker. SHAKE WELL! Rim outside of glass only with lime. Salt only the outside of the glass. Add fresh crushed ice to glass. Strain mixture over ice. Squeeze remaining lime wedge in glass.

1/2 cup sugar
1/2 cup gold tequila
1/2 cup silver tequila
1/2 cup Triple Sec
1 cup lemon juice
1/2 cup lime juice
2 kiwi fruit, peeled

Put all ingredients into a blender with ice and blend. Serve with a lime wedge on glass.

1 tub Crystal Light lemon-lime drink mix
2 cups water
Juice of one lime
8 oz. tequila
6 oz. Grand Marnier
4 oz. Presidente Mexican Brandy

Put all ingredients into blender and blend. Garnish with a wedge of lime.

6oz Minute Maid frozen concentrated limeade
6oz water
4oz tequila
2oz Cointreau, Triple Sec or Grand Marnier

Serve on the rocks.

4 oz. tequila
1 oz. Triple Sec
2 mangos, peeled and seeded
2 oz. water
2 cups crushed ice

Add all ingredients to blender and blend until smooth. Makes 2 servings.

1 1/2 oz blanco tequila
1 oz Midori 
1 oz sweet and sour mix

Mix ingredients in ratio above. Blend with crushed ice and pour into salted glass. Midori is green, making this makes a great St. Patrick's Day Margarita!

2 parts Paula’s Texas Orange Liqueur
2 parts premium tequila
1 part fresh-squeezed lime juice
1 part water

Mix ingredients. To serve martini-style, shake with ice and strain into chilled margarita glass. For a more refreshing version, serve over lots of ice.  This one will make you buddies for life. One good lime generally makes enough for 2-3 margaritas.

1 1/2 oz tequila
1 oz peach schnapps
1 teaspoon triple sec
1 oz lime juice
1 lime wedge

Shake with ice and strain into salt-rimmed glass. Serve with a lime wedge.

1 1/2 oz tequila
1 oz peach schnapps
1 teaspoon triple sec
1 oz lime juice
1 lime wedge

Shake with ice and strain into salt-rimmed glass. Serve with a lime wedge.

15 to 20 red raspberries
2 cups ice
2/3 cup margarita mixer
1 tablespoon orange juice concentrate, thawed
2 teaspoons Rose’s sweetened lime juice
Raspberries (for garnish)

Put raspberries in a blender with the ice, margarita mixer, orange juice concentrate and sweetened lime juice. Blend until smooth and slushy. Pour into 2 glasses and garnish with whole raspberries, if desired.

8 oz tequila
12 oz margarita mix
2 oz lime juice
3 oz triple sec
4 oz sangria

Pour the tequila, margarita mix, lime juice and triple sec into a blender with ice and blend. Pour the mixture into the glass until 2/3 full, add the sangria.

1 ounce tequila
1/2 ounce Triple Sec
1/2 ounce strawberry schnapps
1/2 ounce lemon or lime juice
1 ounce fresh or frozen strawberries

Rub rim of glass with a rind of lemon and dip in salt. Shake ingredients with ice and strain into cocktail glass.

2 ounces 100% blue agave tequila (such as Herradura Silver)
1 1/2 ounces Rose's sweetened lime juice (or fresh squeezed)
3/4 ounce Cointreau
Splash sweet-and-sour mix
Fresh lime juice
Kosher salt (optional)

Fill a glass or cocktail shaker with ice. Add all ingredients except lime juice and salt. Shake vigorously. Dip the rim of a margarita glass into lime juice and then into salt. Fill the glass with crushed ice. Strain the margarita into the ice-filled glass and serve. Alternately, combine ingredients in a blender filled with ice. Blend until thoroughly mixed. Pour into a margarita glass and serve. Serves 1.

2 oz Sauza Conmemorativo tequila
1 oz Cointreau orange liqueur
1/2 oz lime juice
1/2 oz tangerine juice

Mix all ingredients with ice and strain into a glass and serve.

1-½ oz. tequila
¾ oz. triple sec
¾ oz. Midori
2 oz. sour mix
6 oz. cubed, seeded watermelon
8 oz. ice

Blend all ingredients together; serve in a 14-ounce glass. Garnish with lime and watermelon wedge.