Make Your Own Margaritas!

To celebrate hump day Wednesday, let's make Margaritas...really good ones!  Rachael Ray Everyday Magazine Executive Editor Nina Elder came Tonia's Kitchen to talk about the classic margarita, and how they (literally) spiced things up!  Lest you be tempted to grab bottled Margarita Mix from your grocer, these concoctions put a much different spin on this South-Of-The-Border favorite, and turn something ordinary into something you'll remember!

Classic margarita

MAKE THE SYRUP: In a large jar with a tight-fitting lid, vigorously shake

2⁄3 cup sugar and 2⁄3 cup water until the sugar dissolves, about 1 minute. Pour the syrup into a pitcher.

MIX THE DRINK: Add 1 1⁄2 cups tequila, 1 cup orange liqueur (such as Cointreau) and 1 cup fresh lime juice to the pitcher; stir.

RIM THE GLASS: Pour 2 tbsp. fresh lime juice on a plate. Spread 2 tbsp. kosher salt on another plate. Dip the rims of 8 glasses into the lime juice, then into the salt.

DRINK UP: Fill the glasses with ice, then add the margarita. Garnish with lime wedges. Makes 8 to 10.

Pomegranate-Grapefruit

MAKE THE SYRUP: Add 2 tbsp. grapefruit zest to the sugar and water before shaking; strain into a pitcher.

MIX THE DRINK: Add 2 cups pomegranate juice to the margarita mixture.

RIM THE GLASS: Replace the salt with 2 tbsp. sugar mixed with 2 tsp. grapefruit zest. Garnish with a grapefruit twist.

Cucumber-Jalapeño

MAKE THE SYRUP: Add 2 chopped jalapeños to the sugar and water before shaking; strain into a pitcher. 

MIX THE DRINK: In a food processor, puree 8 chopped small (Persian) cucumbers; strain. Add the cucumber juice (about 2 cups) to the margarita mixture.

RIM THE GLASS: Mix 1 tsp. ancho chili powder with the salt. Garnish with cucumber ribbons.

Mango-Mint

MAKE THE SYRUP: Add 2 tbsp. chopped fresh mint to the sugar and water before shaking; strain into a pitcher.

MIX THE DRINK: Reduce the lime juice in the classic margarita to 1⁄2 cup and add 2 cups mango juice.

RIM THE GLASS: Replace the salt with 2 tbsp. sugar mixed with 2 tsp. chopped fresh mint. Garnish with mint sprigs.

Honeydew-Cilantro

MAKE THE SYRUP: Add 2 tbsp. chopped fresh cilantro to the sugar and water before shaking; strain into a pitcher.

MIX THE DRINK: In a food processor, puree 6 cups chopped honeydew; strain. Add the honeydew juice (about 2 cups) to the margarita mixture.

RIM THE GLASS: Mix 2 tsp. chopped fresh cilantro with the salt. Garnish with cilantro sprigs.

Pear-Ginger

MAKE THE SYRUP: Add 2 tbsp. peeled chopped fresh ginger to the sugar and water before shaking; strain into a pitcher.

MIX THE DRINK: Add 3 cups pear juice to the margarita mixture.

RIM THE GLASS: Replace the salt with 2 tbsp. sugar mixed with 1 tsp. ground ginger. Garnish with a large slice of crystallized ginger.

Celery-Carrot-Cumin

MAKE THE SYRUP: Add 2⁄3 cup finely chopped celery, with some leaves, to the sugar and water before shaking; strain into a pitcher.

MIX THE DRINK: Add 1⁄4 cup more lime juice and 2 cups carrot juice to the margarita mixture.

RIM THE GLASS: Mix 1 tsp. ground cumin with the salt. Garnish with celery sticks.

Watermelon-Basil

MAKE THE SYRUP: Add 2 tbsp. chopped fresh basil to the sugar and water before shaking; strain into a pitcher.

MIX THE DRINK: In a food processor, puree 4 cups chopped watermelon; strain.

Add the watermelon juice (about 2 cups) to the margarita mixture.

RIM THE GLASS: Mix 2 tsp. chopped fresh basil with the salt. Garnish with basil sprigs.

Cherry-sage

MAKE THE SYRUP: Add 2 tbsp. chopped fresh sage to the sugar and water before shaking; strain into a pitcher.

MIX THE DRINK: Add 2 cups tart cherry juice to the margarita mixture.

RIM THE GLASS: Mix 2 tsp. lime zest with the salt. Garnish with a lime twist.