As we approach World Margarita Day (22 February), Altos Tequila puts three fruity twists on the classic Margarita to celebrate the much-loved cocktail, sharing recipes for a Watermelon Margarita, Blood Orange Margarita and Frozen Pineapple Margarita.
For the whole month of February, Altos will also be inviting Aussie’s to join in the festivities by shouting 20,000 Margaritas at participating venues across the country, along with the chance to win a trip to Mexico.
Consumers can join in the fun by registering for the Mexican Wave campaign here and finding their nearest participating venue to redeem their free cocktail before 29 February.
Watermelon Margarita
Ingredients:
- 125ml tequila
- 125ml freshly squeezed lime juice
- Five cups of cut watermelon
- Sea salt or Margarita salt
Directions:
- This recipe makes four servings. Start by blending the watermelon until smooth, then strain into a container to yield 100ml juice, discard the pulp
- Add the tequila, lime juice and fresh watermelon back to the blender, along with ice, and blend
- Run a lime wedge around the glasses and dip into salt around the rim
- Pour in the cocktail and serve
Blood Orange Margarita
Ingredients:
- 125ml tequila
- 125ml blood orange juice (approximately four blood oranges)
- 30ml agave nectar
- One and a half tablespoons of Cointreau or orange liqueur
- One lime, cut into wedges
- Sea salt or Margarita salt
Directions:
- Start by mixing fresh blood orange juice with tequila
- Add lime juice, Cointreau or orange liqueur, and agave nectar
- Run a lime wedge around the glasses and dip into salt around the rim
- Fill your glass with ice
- Pour your Margarita base into the glass and serve
Frozen Pineapple Margarita
Ingredients:
- 60ml tequila
- Two cups of frozen pineapple chunks
- Two tbsp triple sec
- Fresh lime juice
- Chili salt mix
- One lime, sliced
Directions:
- Prepare your glass by coating the rim with chili salt mix
- Add all of the ingredients to a blender and process until slushy
- Pour the prepared Margarita into the glass and garnish with lime slices
