Thirsty Thursday

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It's been upper 80s and low 90s in Austin and nothing looks more refreshing that an ice cold margarita.  As the weather gets hotter, I keep thinking what an awesome idea it'd be to have a Margarita Bar.  A small group of friends, chips and salsa in the middle of your table and a bar with a variety of margaritas to cool you down. Sounds amazing, right? Well lets get started with the cocktails then...

Mango Margarita

Ingredients

• 3 tablespoons kosher salt
• 2 cups ice
• 1 lime, juiced
• 1 orange, juiced
• 2 cups mango nectar
• Tequila (optional)
• Lime wedges, for garnish

Directions

Spread the salt out onto a small dish. Dip the rims of 4 margarita glasses in water and then dip them into the salt.

Into a blender, add the ice, lime juice, orange juice, mango nectar, and 4 shots of tequila, if desired. Blend until smooth. Pour into the prepared glasses and garnish with a lime wedge.

Prickly Pear Margarita Ingredients 3 ounces tequila blanco 1/2-ounce Cointreau 1 1/2 ounces lime juice 2 ounces prickly pear syrup Kosher salt and turbinado sugar, for garnishing the glass Kumquats and lime peels, for garnish Directions Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate. Wet the rim of a margarita glass and dip into salt and sugar mixture. Pour margarita into glass over ice. Garnish with a kumquat and a curled piece of lime peel. Pineapple Ingredients 2 cups lime juice, about 20 limes 2 cups white tequila 2 cups Triple Sec 2 1/2 cups fresh pineapple juice Fresh pineapple slices, for garnish Directions Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds and pour into glasses. Decorate with fresh pineapple slices and serve ice cold. pic Now just add friends and enjoy! Ole! <center><a href="http://forblogs.blogspot.com/"><img border="0" src="http://i141.photobucket.com/albums/r70/VICKT80/tt.jpg" /></a></center> a special thanks to Tanya at a Taste of T for this post :D