It’s only fitting that National Margarita Day and California Day happen to fall on the same day. After all, if you are going to get down to the nuts and bolts of California Cuisine, it’s got to have a heavy Mexican influence. And what goes better with Mexican Cuisine than Margaritas?
My husband laughs at me when I make Margaritas. I like to use lemonade rather than a Margarita Mix. It’s a little sweeter, a little more “girly” if you will. I’ve been known to pour a glass of lemonade, then put a shot of Tequila into it and call it a day.
If this Margarita seems familiar, it was the featured drink in my Spicy Romance Menu a while back for Valentine’s Day. And I gotta warn you, this drink packs a punch. Enjoy!
Pink Lemonade Señoritas Margaritas
1 (12 fl. oz.) can Pink Lemonade concentrate, thawed
3 cans Cold Water
1 can Tequila
1/2 can Triple Sec
1 Lime, sliced for garnish
Margarita Salt to rim the glasses
Note: the empty lemonade can is used to measure other ingredients.
In a large pitcher, empty can of thawed pink lemonade concentrate. Using the now empty lemonade can, add water, Tequila and Triple Sec. Stir gently, then refrigerate to chill well until ready to serve.
Cut lime into wheels for garnishing the glasses. Keep the ends for moistening the rim of the glass before serving.
Using the end of a lime, moisten the rim of the glass. Dip glass rim in a small plate of Margarita salt to coat.
Place a few ice cubes into the glass, fill with Margarita. Garnish with a lime wheel and serve.