Happy Cinco de Mayo! What is the best margarita mix?

Fresh is always best! They won't have that processed flavor!

These are addicting....

1 lime, halved

Coarse salt

1/2 cup freshly squeezed lime juice, from about 4 limes

1 tablespoon sugar

1/4 cup Grand Marnier

1/4 cup Triple Sec

1 cup Gold tequila

Ice

To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.

Combine the lime juice, sugar, Grand Marnier, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, and strain into the salt rimmed glasses filled with ice.

Happy Cinco de Mayo to you too!

I think Minute made makes a good one. Can find that in the frozen section of the grocery store. I puked my guts out once drinking tequila. I wish that didn't happen because I used to love margaritas.

2 oz. Patron Silver Tequila

1 oz. Grand Marnier

1oz fresh lime juice

Shake over ice or blend, garnish with a slice of lime

At my restaurant I used Port of Call mix. It's cheap and good.

Mango Margarita Mix:

1 1/4 pounds fresh mangoes

1 cup water

1/2 cup sugar

Gray salt

For the drink:

3 cups ice

1 1/2 cups Mango Margarita Mix

4 ounces tequila

2 ounces triple sec

Lime wedges

Mint Salt, recipe follows

Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Taste and add more sugar, if necessary.

Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!

Mint Salt:

1 cup fresh mint leaves

1 cup gray salt or coarse sea salt

Clean and dry mint and roughly chop. With a mortar and pestle, crush equal parts fresh mint and salt.

Yield: about 1 cup salt

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Margaritaville Gold Margarita

2 ounces Margaritaville Gold Tequila

1/2-ounce Cointreau

2 ounces premium sour mix

Lime juice, for glass rim

Kosher salt, for glass rim

Sliced lime, for garnish

Fill a 12-ounce glass with ice. Add tequila, Cointreau, and sour mix. Shake well. Rim the glass with lime juice and kosher salt. Garnish with lime and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Top Shelf Margarita Grande

Finely grated lime zest

Coarse kosher salt

Lime slice or wedge

2 ounces top-shelf tequila (recommended: Cuervo Gold or anejo tequila)

1-ounce orange-flavored liqueur (recommended: Grand Marnier or Cointreau)

1 1/2 ounces lime juice, or more, to taste

1 1/2 cups ice cubes

In a small shallow bowl or rimmed saucer combine the lime zest and salt and mix well. Run the lime slice around the rim of a stemmed, wide mouthed glass to moisten it, then turn the glass upside down and press the rim in the salt mixture. Set glass aside.

In a cocktail shaker combine all remaining ingredients and shake well to chill. Strain into the prepared glass and serve immediately.

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Cranberry Margaritas

1 frozen container limeade or margarita mix (recommended: Bacardi brand)

1 tray ice cubes

8 shots tequila

4 cups cranberry juice

Combine all ingredients in a blender and blend on high. Serve. If your blender is small or not high-powered, make the margaritas in 2 batches.

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Fresh Fruit Margaritas

1/2 cup whole milk ricotta cheese

2 tablespoons sugar substitute (recommended: Splenda)

1 ounce dry Champagne, optional

1/2 cup small cantaloupe balls

1/2 cup small honeydew melon balls

1/3 cup blueberries

1/2 cup strawberries, sliced

2 tablespoons unsweetened coconut, shredded

1/3 teaspoon lemon zest

1 tablespoon chopped pecans

Strawberries and blueberries, for garnish

In a bowl, mix together the ricotta and 1 tablespoon sugar substitute. In a separate bowl, combine the Champagne with the fruit and 1 tablespoon sugar substitute.

Dampen the rims of 6 margarita glasses and roll in the shredded coconut to adhere around the rim. Place a couple tablespoons of fruit mixture in each glass, and top with a dollop of the ricotta mixture. Sprinkle with the lemon zest and pecans.

To garnish, stick a frill or sword pick with a strawberry and a couple blueberries on it in the top. There's a 1 drink limit!

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Real Margaritas

1 lime, halved

Kosher salt

1/2 cup freshly squeezed lime juice (5 limes)

2 tablespoons freshly squeezed lemon juice (1 lemon)

1 cup Triple Sec

1 cup white tequila

2 cups ice, plus extra for serving

If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.

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The Mango Margarita

1 1/4 ounces silver tequila

1-ounce triple sec

1 1/2 ounces freshly squeezed lemon juice

2 ounces simple syrup or sweet-and-sour mix

3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)

Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass

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Raspberry Margarita Punch

2 cups frozen raspberries, thawed, pureed and seeded

1 large container frozen lemonade

1 quart water

2 cups orange juice

1 1/2 cups tequila

3 lemons, sliced

In a food processor, blend raspberries with lemonade concentrate until smooth. Pass through a sieve to remove seeds. In a large bowl, combine raspberry mix with water, orange juice and tequila. Float sliced lemons in punch.

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Strawberry Margarita

2 cups crushed ice

1/2 cup strawberry puree (frozen can or fresh strawberries, pureed)

1 cup tequila

2 limes, juiced

Splash Triple Sec

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)

Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

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Smokey Margarita

2 ounces tequila (recommended: El Tesoro)

1-ounce Triple Sec

1-ounce fresh lime juice

3/4 teaspoon simple syrup

Ice cubes

1/2-ounce mezcal (recommended: Del Maguey "Chichicapa" Single Village Mezcal)

Place tequila, Triple Sec, lime juice, and simple syrup in a cocktail shaker and shake until combined. Serve over ice in a rocks glass and pour mezcal on top; do not stir the mezcal into the drink, as it should "float" on top.

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Ultimate Margarita

1 lime, halved

Coarse salt

1/2 cup freshly squeezed lime juice, from about 4 limes

1 tablespoon sugar

1/4 cup orange-flavored liqueur (recommended: Grand Marnier)

1/4 cup Triple Sec

1 cup gold tequila

Ice

1/2 can good quality lager-style beer

Lime wheels, for garnish

To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.

Combine the lime juice, sugar, orange liqueur, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, add a splash of beer and strain into the salt rimmed glasses filled with ice. Garnish with a lime wheel.

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Whole Citrus Margaritas

4 navel oranges, cut into 3/4-inch pieces

2 lemons, cut into 3/4-inch pieces

2 limes, cut into 3/4-inch pieces

1/2 cup superfine sugar

1/4 cup Cointreau

1/4 cup Triple Sec

1 1/2 cups good quality tequila (recommended: 100 percent agave)

To serve:

10 cups ice

Fine salt, for the rims of the glasses

10 lime wedges

Put the oranges, lemons, and limes through a juicer. Pour the juice into a large pitcher. Add the sugar and stir to dissolve. Then stir in the Cointreau, Triple Sec, and tequila.

To serve: Pour salt onto a small plate. Run a lime wedge around the top of each glass and dip the glass in the salt. Fill each glass halfway with ice and pour in the juice mixture. Garnish with a lime wedge and serve.

Chef's note: Farm freshness is the key here. Look for the citrus that is mostly in season and adjust the recipe. Tangerines, Meyer lemons, and key limes all have amazing flavor if you can find them.

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Frozen Pomegranate Margaritas

Tequila

Orange liqueur (recommended: Cointreau)

Bottled pomegranate juice

Freshly squeezed lime juice

Ice cubes

Salt, optional

Combine tequila, orange liqueur, pomegranate juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve.

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Frozen Tangerine Margaritas

Tequila

Orange liqueur (recommended: Cointreau)

Freshly squeezed tangerine juice

Freshly squeezed lime juice

Ice cubes

Salt, optional

Combine tequila, orange liqueur, tangerine juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve.

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Mock Margarita

1/2 cup chopped fresh mint leaves, plus 4 sprigs for garnish

1 cup bottled key lime juice (recommended: Nellie and Joe's Famous Key West Lime

Juice)

32 ounces club soda

Divide the mint evenly into an ice cube tray and pour the key lime juice evenly over top. Freeze until key lime juice is completely frozen.

Crush the key lime-mint ice cubes in a blender. Divide mixture among 4 large margarita glasses. Top each glass with 8 ounces club soda and stir gently to combine. Garnish each with a sprig of mint and serve immediately.

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Frozen Guava Margarita

1 cup guava juice

Lime wedges, for rimming the glass and garnish

Margarita salt, if desired

2 tablespoons fresh lime juice

1/4 cup sliver tequila

1 tablespoon Triple Sec or other orange flavored liqueur

1 tablespoon simple syrup, recipe follows

Pour the guava juice into an ice cube tray and freeze overnight. (One cup of juice should make 8 standard ice cubes.)

Rub a lime wedge around the edge of a margarita glass and dip immediately in the margarita salt, turning to coat. Place the glass in the freezer for 10 minutes.

In a blender, combine the lime juice, tequila, Triple Sec, simple syrup, and guava ice cubes and pulse until smooth. Pour into the prepared glass, garnish with a lime wedge, and serve immediately.

Simple Syrup:

1/4 cup sugar

1/4 cup water

Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Boil mixture for 2 minutes, stirring to dissolve the sugar. Remove from the heat and cool completely.

Yield: enough for 4 margaritas

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