As far as I’m concerned, the margarita is one of the BEST cocktails ever created, and that’s saying something -because  I’m not particularly enamored of tequila. Delicious, a no-brainer for parties and fancy events and perfect for getting that summer vibe (even if you’re a predominantly ‘summer’ country). For me, margaritas represent care-free, pre-adulting bliss – but I digress.

It’s National Margarita Day in the US today – and even if you aren’t Stateside, or you missed out on Bottles Wednesday or Crossroads‘ Wednesday TexMex Night at Eko Hotel (Unlimited Margaritas anyone?) for delicious after-work drinks. Never fear! You can make an evening of it with a cheeky girls night in – crafting margaritas in your kitchen, from the comfort of your own home. Call a couple of your BFFs, turn on your DSTV or Netflix and grab some home made cocktails and you are good to go!

The tangy taste of a classic margarita is given a fruity update with this frozen margarita with fruit puree recipe. The deviation from a regular margarita with the addition of the pureed fruit means you can experiment with anything from mangos to kiwis for a truly unique flavor.

Read the recipe on Sugar & Charm.

Take things to the next level with the spicy margarita, an ultra-fiery take on the classic, with peppers like jalapeño or habañero. Or their close cousin our beloved atarodo (yup! this is a real thing). The peppers gives a really nice kick and if you’re in colder weather the heat is a nice surprise. Make sure you go for an ultra premium tequila to give it a smooth finish.

Read the recipe on Cooking Channel TV.

Credit: Dreamstime

The classic margarita which was apparently invented in 1948 by Dallas socialite Margarita Sames by experimenting with her favourite spirits until she found a recipe she liked and served to guests at her vacation digs in Acapulco, Mexico is (we imagine) as simple and satisfying then as it is now.  Make this quick and easy three-ingredient cocktail and enjoy it in no time at all. For a perfect mix try Cointreau as your triple sec.

Read the recipe on Epicurious.