• Kosher salt
• 2 lime slices or wedges
• 1/4 cup tequila blanco
• 2 tablespoons agave syrup (nectar)
• 2 tablespoons fresh lime juice

Pour some kosher salt into a small dish. Rub 1 lime slice over half the rim of an Old Fashioned glass (if you prefer your Margarita on the rocks) or a coupe glass (if you prefer it up). Dip rim of glass into salt.

Combine tequila, agave syrup, and juice in a cocktail shaker; fill with ice and shake well. Strain into prepared glass. Garnish with second lime slice.

source from: epicurious

• 1 bottle (750 milliliters) medium-bodied aged rum
• 3 allspice berries
• 3 cloves
• 1 cardamom pod
• 1 segment of a star anise pod
• 1/2 cinnamon stick
• 1/8 teaspoon freshly ground nutmeg
• 4×1″ strip of orange peel (no white pith)
• 1/2 vanilla bean

Combine 1 bottle (750 milliliters) medium-bodied aged rum (such as El Dorado 5 Year, Mount Gay Eclipse Black, or Appleton Estate V/X), 3 allspice berries, 3 cloves, 1 cardamom pod, 1 segment of a star anise pod, 1/2 cinnamon stick, and 1/8 teaspoons freshly ground nutmeg in a lidded 1-quart jar. Twist a 4×1″ strip of orange peel (no white pith) just above the mixture to release some of its oils; add peel to jar. Split 1/2 vanilla bean lengthwise; scrape seeds into jar and add bean. Cover jar tightly; shake to combine. Let sit in a dark place for 2 days, shaking once after first day. Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle; discard spices. Will keep indefinitely if sealed tightly and stored in a dark, dry place

source from: epicurious

• Fresh lime wedge (optional)
• Margarita salt (optional)
• Ice
• 1/3 cup fresh lime juice*
• 3 tablespoons orange liqueur
• 2 tablespoons tequila $
• 1/3 to 1/2 cup powdered sugar
• Garnish: lime slice

source from: myrecipes

• 3 cups orange juice, chilled $
• 2 cups pineapple juice, chilled $
• 3 cups pomegranate juice, chilled $
• 1 liter ginger ale, chilled $
• 1 liter club soda, chilled

source from: myrecipes

• 1 cup iced tea mix with lemon and sugar
• 4 cups water
• 2 liters ginger ale, chilled
• ice cubes

 

source from: allrecipes

• 1 cup water
• 3 fresh strawberries, sliced
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon honey
• 7 cups water
• 1 3/4 cups fresh lemon juice
• 2 slices orange

 

source from: allrecipes

1/2 cup (packed) flat-leaf parsley (leaves and stems)

Purée 1/2 cup (packed) flat-leaf parsley (leaves and stems), 4 kale leaves (center ribs removed), 1 cup frozen organic berries (such as strawberries or raspberries), 1 banana (cut into pieces), 1 teaspoon ground flaxseed, and 1 cup water in a blender until smooth (add water if too thick).

Per serving: 100 calories, 1 g fat, 4 g fiber

source from: epicurious

• 1/4 cup spiced rum
• 4 1/2 teaspoons orgeat syrup
• 2 tablespoons fresh lime juice
• 1 teaspoon simple syrup
• 4 mint sprigs
• 2 dashes Peychaud’s bitters
• 1 dash Angostura bitters

Gently muddle (or mix with a swizzle stick) 1/4 cup spiced rum (or try Chairman’s Reserve Spiced Rum), 4 1/2 teaspoons orgeat syrup (such as Brooklyn Orgeat Works or Monin), 2 tablespoons fresh lime juice, 1 teaspoon simple syrup, and 2 mint sprigs in a cocktail shaker. Cover and shake well. Pour into a Pilsner or Collins glass. Fill glass halfway with crushed ice, pushing mint toward bottom of the glass. Stir with a swizzle stick. Top with more crushed ice, mounding over rim of the glass. Top with 2 dashes Peychaud’s bitters and 1 dash Angostura bitters. Garnish with 2 mint sprigs
.

source from: epicurious

• 3 cups water
• 1 1/2 cups fresh lime juice
• 1 1/2 cups cointreau
• 1 1/2 cups silver tequila
• 1 lime, cut into 8 wedges
• coarse salt

Ingredients

• 1 (12 fluid ounce) can frozen limeade concentrate
• 12 fluid ounces tequila
• 12 fluid ounces water
• 12 fluid ounces beer
• ice
• 1 lime, cut into wedges

source from: allrecipes