Cocktail: Coconut Pineapple Frozen Margaritas

Margarita season is finally here! I know, I know it's technically okay to drink a margarita during any time of year, but something about a frozen margarita on a warm day with a side of chips and guac just can't be beat. Tequila-based cocktails always feel innately summery to me. They remind me of Saturday afternoons or long happy hours with lots of nachos.

Along with gin-based cocktails, margaritas find themselves on the top of my favorite cocktails list. And so many flavor options! What more could a girl ask for?

Coconut Pineapple Frozen Margaritas

Makes 2 large or 4 small margs

1 cup pineapple, cubed
1/2 cup canned coconut milk
1/2 lime
4 oz tequila
2 cups ice
Optional: toasted coconut, honey, lime slices, and additional pineapple cubes

**If you have a smaller blender or are worried about too much liquid for your blender, half the recipe to make one drink at a time. 

In a blender, add pineapple cubes, coconut milk, tequila, and ice. Using a fork, juice the lime into blender. Pulse until the margaritas are slushy and no large chunks appear.

If you want to garnish the glass, spread honey along the rim of the glass and press into toasted coconut. Spoon your margarita into the glasses and garnish with a pineapple cube and lime slice. Enjoy immediately or store in the freezer.

I don't tend to like my drinks too boozey, but if you are looking for a stronger marg, add up to 2 additional ounces of tequila.

Recipe: Blood Orange Jalapeno Margarita

Margaritas are the only drink that I get a real craving for often. This craving is often followed by a desire to eat all the chips and guacamole I can find. And then definitely enchiladas in mole sauce. Or tacos al pastor. But usually I crave the mole sauce and a good citrusy margarita. So that's what we're making today (the margarita, that is. I'll leave the mole to the professionals).

This recipe is pretty straightforward. Juice from blood oranges and limes, tequila, a little triple sec for good measure. But we're mixing things up a bit with a jalapeno simple syrup. It's subtle, but after a few sips you start to feel the burn in the back of your throat. If you are into the super in-your-face-spicy, feel free to throw more than one pepper in the sugar/water mixture. I like my jalapenos a little more subtle.

Blood Orange Jalapeno Margarita

Makes one drink

1/2 cup blood orange juice (about 2 oranges)
1 1/2 oz jalapeno simple syrup (recipe below)
2 oz tequila
1 lime
splash of triple sec

To make the jalapeno simple syrup: Bring 1/2 cup water, 1/2 cup of sugar, and a jalapeno sliced into two pieces lengthwise to a boil in a small saucepan. Stir occasionally so sugar dissolves. Simmer for 10 minutes, then turn off the heat and let steep for 20 minutes. Remove jalapenos, and pour through a strainer into an airtight container. Let cool completely in the fridge before use.

To make the cocktail, dip rim of glass into a little water or agave and then into coarse salt or sugar (optional). Fill glass with ice, add blood orange juice, jalapeno simple syrup, tequila, and triple sec. Cut lime in half and squeeze juice into cocktail. Stir to incorporate and garnish with jalapeno and blood orange slices.