LEMON MARGARITA RECIPES

Steps:

• Set up your station: lay a wet paper towel down and a small cutting board over it; first, slice all your ripe meyer lemons in half (take 1 half and slice 2 pinwheels from it, juice what remains). Then, grab citrus juicer to juice approx. ¼ cup of liquid. Pour the juice into the shaker along with 1 tablespoon of sugar cane. Stir together for 30 seconds–until all sugar is completely dissolved. TIP: save your meyer lemon remains to rim your glass with and to later make a preserve.
• Gather your 1½ oz. of Patrón Silver Tequila, and add it into your shaker along with ½ cup of ice cubes. (OPTIONAL: to really jazz up your margarita, add half of ripe passion fruit into the shaker, you won’t be disappointed!) Lock in your shaker and shake for 45 seconds until outside of your shaker gets icy.
• Before straining over your glass, be sure to grab the remaining ½ of meyer lemon and fold it over the lip of your glass and around to salt the rim (have the salt on a small plate to spin the lip of the glass onto). Once the rim is salted, fill the glass up ½ way with ice then pour the strained drink over it. Garnish with a meyer lemon pinwheel.

Steps:

• Place the ice in a blender and pulse several times to begin breaking it up. Add the raspberries, club soda, lemonade concentrate, 1 tablespoon of the lemon juice, and the tequila and blend until thick and smooth, about 30 seconds.
• Pour the remaining 1 tablespoon lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt is fine, kosher salt even better). Dip the rims of four margarita glasses in the lemon juice, and then in the salt. Pour the margarita mixture into the salted glasses and serve.