Margarita

A base used for making Margaritas

From the Café Iguana restaurant, in Denver, Colorado.

If fresh passion fruit isn't available, substitute 3 cups passion-fruit nectar, frozen in ice-cube trays, for the strained fresh passion-fruit puree and, when ready to blend, omit the ice cubes.

Blue curaçao provides the color and lime peel, the freshness.

Freezing the watermelon and strawberries before mixing the drink eliminates the need for ice  — and allows the fruit flavors to retain their full intensity.

We made an already simple recipe even easier by omitting brand names from the ingredient list. Almost any tequila will do — but after experimenting with several different beers, we found we prefer a lighter-style lager here. This recipe can be readily increased to serve a large crowd.

Guava and papaya nectars and cream of coconut enhance this spin on the Margarita served at Café Iguana in Denver, Colorado.

Margaritas Clásicas Mexican and Key limes are slightly sweeter than Persian limes (the standard supermarket variety). They can often be found at Latin American markets or at local farmers' markets. Melissa's sells them year-round by mail; to order, call 800-588-0151 or go to melissas.com. Make these Margaritas two at a time.

Here's a tropical take on one of the most popular warm-weather drinks. This rendition is served on the rocks.

Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.

It’s refreshing, naturally sweet without added sugar, and just look at that PINK!