It's not summer till you're sitting in the grass spitting watermelon seeds. But fresh watermelon juice is even more refreshing, especially with a hit of lime (and, ahem, tequila.) To get the watermelon flavor to really come through in this thirst-quencher, you'll whir an ample amount of ripe cubed melon (seedless!) in a blender with a little kosher salt. Instead of the traditional triple sec, this recipes calls for St. Germain elderflower liqueur, which adds a very delicate floral sweetness.
Fresh Pineapple Margaritas
Tropical and fragrant but not too sweet, this pineapple margarita has both lemon and lime to tart it up, though pineapple takes center stage. Fruity cocktails rarely taste authentically of fruit and spirits, but this one does. Don't drink it too fast, though: it's boozy, and it showcases the caramel notes of reposado tequila quite nicely.
With its vivid ruby hue, it's hard to resist rhubarb at the market. But if you want to look beyond pie or crumble, cocktails are the answer. Many of the rhubarb syrup recipes on the internet are bland—essentially just pink-hued simple syrup. Our strawberry-rhubarb version is much more intensely flavored, with a lot less water, so that the tangy flavor of the fruit comes through.
Fresh Cantaloupe Margaritas
The understated sweetness of cantaloupe is even better with a touch of lime, so it's a natural for the Fruity Margarita treatment, served frothy over ice in a tall glass. With its delicate flavor and refreshing lightness, this melon margarita will scare away any ghosts of freaky-melon-margaritas past.
The Best Frozen Lime Margaritas
In a hot kitchen, you can't just dump fresh lime, tequila, Cointreau, and simple syrup in blender with ice: as you whir it, the room-temperature liquid melts the ice, so you get a cool, but not brain-freezing-frozen margarita. The secret to real slushie-style margaritas at home (without corn syrup or artificial flavors): make your margarita base the day before and keep it in a sealed container in your freezer. The mix won't freeze since there's so much alcohol and sugar in it, but it will drop way down in temperature: ours clocked in at 5 degrees Farenheit after an overnight rest. When the party starts, throw your ice in the blender, add your super-cold homemade margarita mix, get it whirring on "ice crush" and you're good to go. The result is sweet-tart, boozy, and totally refreshing.