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Margaritas with a Twist

Virginia Gill

Virginia Gill



Originally from Mexico, this combination of tequila, triple sec and lime juice is sharp, tangy and unique. We’ve rounded up a trio of delicious Margarita recipes to wow your guests.

Frozen Margarita:

First, fill a blender with ice cubes and blitz until you’ve got frozen slush. Add the Tequila, Triple Sec and Lime Juice and blitz again before pouring into glasses. Serve with a wedge of lime.

100ml Tequila Blanco
50ml Triple Sec
50ml Lime Juice
Lime Wedges

Makes 4 generous servings



Cucumber and Jalapeño Infused Margarita:

For an exotic twist on the classic, infuse your margarita mix with spicy jalapeños and cool cucumber. Combine the Tequila, lime juice, Cointreau and sugar syrup with 4 cucumber slices and a red jalapeño chilli, halved. Chill for at least one hour. Dip the rims of your glasses in lime juice and freshly then ground salt. Garnish with a slice of cucumber and extra chilli.

120ml Tequila
120ml Fresh Lime Juice
60ml Cointreau / Orange Liqueur
60ml Sugar syrup
½ cucumber, sliced
2 red jalapeños (one to infuse, one sliced to garnish)
Pink Himalayan Salt

Makes 4-6 glasses


Creamy Margarita Ice Lollies:

First combine the lime juice, water, tequila, condensed milk and orange juice in a large pitcher and mix well. Line up your paper cups on a baking tray and fill each one about 50% full of the mixture. Next take a ¼ inch slice of lime, push a lollie stick halfway through, and place into the top of the cup to make a handle. Make sure the lime slice completely touches the liquid. Next freeze the popsicles for at least 6 hours. To serve gently snip into the cup with scissors and peel away the paper.

300ml fresh lime juice (about 8 limes)
4 limes for stabilizing the popsicle sticks. ¼ inch slices.
1 (397g) can of sweetened condensed milk
240ml water
60ml tequila
2 tablespoons orange juice (optional)
Wooden Lolli sticks
Paper Party Cups

Makes 12


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