There is just something about coming off a winter thaw that gets people in the Midwest jazzed up. Mix a little sun, a change in daylight savings time and some flowers blooming together, and all the corn-fed white boys are downright ready to hit the beach! One of the funniest things I find about living in a seasonal climate is that as soon as the thermometer breaks 60 degrees, you’ll see men and women alike busting out their shorts or flip flops. In college, whenever the weather hovered in the 50s for more than two weeks, you’d see guys out on campus throwing Frisbee with their new puppies. (So many puppies are wasted on college men.)
I, on the other hand, (having lived six years in Florida) am still wearing my gloves and parka until at least 75 degrees, and have tan lines where my scarf wraps my neck. Scantily clad clothing isn’t my thing unless I am somewhere near the latitude of the equator. I get too cold. But, what I do like when spring makes its appearance, is a nice frozen Margarita. It’s my spring fever cure all. Nothing says party like a Margarita – just don’t use the cheap tequila because you’ll have a hangover.
Here’s some great spring recipes for margaritas to get you in the mood. (If you can’t find a babysitter for your spring fiesta, just make a virgin drink for them and bask in the sun out on your porch.) Trust me, you’ll still feel good.
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.
1 oz. margarita mix
3 oz. orange juice
1 1/2 oz. gold Tequila
1 scoop vanilla ice cream
6 oz. ice
Blend all ingredients until slushy.
Key West Margarita
1 1/2 oz tequila
1 oz melon liqueur
1 oz Pina colada mix
1/2 oz lime juice
1/2 oz orange juice
1 dash grenadine
1/2 cup crushed ice
Mix all in blender. Blend at slow speed until smooth and pour into a glass.
12 oz frozen limeade concentrate, thawed
1 1/2 cups tequila
1/2 cup Triple Sec
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.
*If you liked these, you can find tons of other cool margarita ideas at http://www.margaritatexas.com
- National Margarita Day Any Day (kzgrc.wordpress.com)
- National Margarita Day: Three Unique Recipes for a Perfect Margarita Party (newsfeed.time.com)
- Happy National Margarita Day (khmx.radio.com)
- Cheers to National Margarita Day the Healthy Way (fitsugar.com)