3 Kickass Maragarita Recipes to Impress All Your Friends This Cinco de Mayo

3 Kickass Maragarita Recipes to Impress All Your Friends This Cinco de Mayo

Technically speaking, right now is the height of margarita season. Unless you’re like me, in which case ordering an icy marg on the rocks is just another Tuesday night (like Taco Tuesday would be complete without ’em!). For me, a fresh lime juice margarita is something that can be enjoyed 365-days a years, but it’s something that should be extra-celebrated (and consumed) come Cinco de Mayo.

Along with a flurry of tasty taco trays and a copious amounts of guacamole, chips and salsa, Cinco de Mayo snacks are among the best of party food varieties. And with this year’s celebration right around the corner, it’s time to do your homework and figure out what you’ll be whipping up to celebrate with your friends. You could settle for a store mix margarita, but let’s be real—they often taste way too artificial, and they’re not even that cheap. Now, fresh margaritas—those are actually very easy to assemble, surprisingly inexpensive and infinitely tastier. Really, there’s just no comparing the two.


While I love to grab a cocktail shaker and pretend I’m a master mixologist, I thought it best to leave the margarita recipe-making to the pros this Cinco de Mayo, which is why I went straight to three of my favorite food bloggers. These are their recipes, made with my love. Now scroll down below to check out a classic marg, a juicy blueberry variety and a sweet-and-spicy jalapeño and mango version below!


Classic Margarita for a Crowd
Recipe courtesy of the Pioneer Woman

Prep time: 5 minutes, plus 45 minutes to chill. Servings: 12.  


  • 3 cups silver or blanco 100% agave tequila
  • 1 1/2 cups Cointreau
  • 1 ½ cups freshly squeezed lime juice
  • Simple syrup to taste
  • Ice cubes
  • 18 to 24 fresh limes, juiced
  • Coarse salt for rimming glasses
  • 12 lime wedges, for garnishing


  1. An hour before serving, combine tequila, Cointreau and lime juice into a pitcher and stir. Place in the refrigerator for 45 minutes.
  2. Just before serving, add simple syrup to pitcher at your own discretion, making sure to taste for desired sweetness. For me personally, I added 4 to 5 tablespoons to the pitcher (I like them sweet!).
  3. Reusing a spent lime wedge, lightly moisten the rim of each glass. Then, place the rim in a bowl of coarse salt to line the edges.
  4. Adding ice to each glass individually, pour margarita mix into glasses, garnish with lime wedge and serve!


Fresh Blueberry Margaritas
Recipe courtesy of Love & Olive Oil.

Prep time: 10 minutes. Servings: 2. 


  • 1 cup fresh blueberries
  • 2 ounces lime juice (from 2 to 3 limes), chilled
  • 5 ounces silver tequila
  • 3 ounces Triple Sec
  • Coarse salt for rimming glasses (or blueberry salt)
  • Ice cubes


  1. Muddle blueberries with lime juice in medium-size bowl, until the juice is bright purple and the blueberries have been thoroughly crushed (I just used a fork to do this, although I’m sure there are fancier methods to be preferred). Use a fine strainer to separate the juice from the crushed berry skins, discarding the skins afterwards.
  2. In a large glass or even a cocktail shaker, combine tequila and triple sec with the blueberry-lime juice. Then shake, shake, shake it off (Taylor Swift style).
  3. Rub a used lime wedge against the rim of serving glasses, and then dip them into a bowl/tray of coarse salt to line the edges.
  4. Add ice, divide the mix evenly between glasses and drink away! (Warning: These were the strongest margaritas I made.)


Mango Jalapeño Margaritas
Recipe courtesy of How Sweet It Is. 

Prep time: 5 minutes. Serving size: 1 (make sure to multiply for parties!).


  • 2 ounces Grand Marnier
  • 1 1/2 ounces jalapeño tequila (if you choose to make your own, directions are below)
  • 2 ounces lime juice
  • 2 1/2 ounces mango simple syrup (again, option recipe below)
  • 1/2 mango, peeled and chopped
  • 2 jalapeños, sliced
  • Coarse salt for rimming glasses
  • Lime wedges for garnishing
  • Ice cubes


  • OPTIONAL—For jalapeño tequila: Add two sliced jalapeños to a large container, and cover with 1 1/2 cups tequila. Refrigerate for at least 24 hours, and strain before using.
  • OPTIONAL—Mango simple syrup: Combine 1 cup sugar and 1 cup water in medium sauce pan, and bring to a boil until sugar is completely dissolved. Remove from heat and cool completely. When cooled, combine the simple syrup mixture with the 1/2 mango (peeled and chopped) in a blender, and blend until smoothly combined.
  1. Using a cocktail shaker, combine Grand Marnier, jalapeño tequila, mango simple syrup, lime juice and ice, and shake for at least 30 seconds.
  2. Take serving glass(es), and line the rim with a used lime wedge. Then, immerse the edge of the glass into a bowl or tray of coarse salt, coating the rim. Add ice to glasses.
  3. Immediately pour margarita mixture into serving glasses, garnish with a lime wedge (and a jalapeño slice, if your brave) and drink away!

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