Margarita
12 oz. Mr. & Mrs. T Margarita Mix
6 oz. Tequila
2 oz. Triple Sec
2 1/2 c. ice
1 tbsp. lime juice
Pour all in blender for a minute or two. Put blender in freezer for a hour or more. Give it another whirl before serving.

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Tequila Lime
1 (6 oz.) can frozen limeade
6 oz. Tequila
3 oz. Triple Sec
1/2 tbsp. lime juice
10 ice cubes
Lime wedge
Salt
Combine limeade Tequila Triple Sec lime juice and ice cubes in a blender bowl. Blend for about 20 seconds or until ice cubes become slushy. At this point margarita s may be stored in freezer. When ready to serve rub lime wedge on rims of chilled glasses. Invert glasses on a generously salted surface so that salt adheres to the moistened rims. Yield 4 glasses.

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Border Lemonade
1 (6 oz.) can frozen lemonade (do not
dilute)
1 lemonade can filled with Tequila
Cracked ice
Place frozen lemonade and Tequila in blender bowl. Add cracked ice to fill bowl and blend until smooth. 4 servings.

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Classic Margaritas
4 lime slices
Coarse salt (opt.)
2 c. ice cubes
1 (6 oz.) can (3/4 c.) frozen
limeade thawed
3/4 c. tequila
1/4 c. triple sec or other orange
liqueur
Rub lime slice around rim of 4 glasses. Reserve lime slice. Dip rims of glasses into salt if desired. Combine ice and next 3 ingredients in blender and blend until smooth. Pour into glasses and garnish with lime slices.

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Fresh Poached Salmon With Cactus Tequila Rel
4 (5 oz.) salmon filets
2 lemons
1 jar Jennivine s Cactus Tequila
Relish
1/2 c. white wine
1 bay leaf
Salt and pepper to taste
Fill a shallow skillet with water high enough just to cover the salmon. Add white wine. Add a bay leaf and salt and pepper. Poach the salmon for about 7 minutes. Lift the salmon up onto four plate and squeeze some lemon juice on the filets. Spread the salmon with Cactus Tequila Relish and serve immediately. (You can substitute any fresh fish for the salmon. The method is the same. Be sure NOT to overcook fish ever)

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White Sangria
3 oranges finely sliced
4 lemons finely sliced
4 limes finely sliced
1 1/2 c. sugar
1/2 c. tequila
1 bottle dry white wine chilled
1 bottle champagne chilled
2 c. club soda
Place oranges lemons and limes in a large bowl serving pitcher or jug. Pour the sugar over the fruit. Add the tequila to the fruit mixture and mix gently. Let soak overnight if possible at least a few hours. Add lots of ice to punch bowl. Pour in white wine and right before serving add champagne and club soda. Makes 12 to 14 drinks.

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Polish Margaritas
6 oz. can frozen concentrate for
limeade
Using can for measuring device 1 can beer
1 can tequila
12 ice cubes
Combine all ingredients in blender. Add ice. Blend until smooth and creamy.

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Long Island Iced Tea
1/2 c. Tequila1/2 c. Gin1/2 c. Rum1/2 c. Triple Sec32 oz. Lemonade32 oz. Coke Mix all of the above together and serve over ice. Makes 3 quarts.
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El Rancho
1 part white tequila
1 part fresh lime juice
1 part triple sec
Crushed ice
Combine lots of first 3 ingredients. Fill blender container 3/4 full with crushed ice. Pour in enough liquid mixture to cover ice plus 2 inches. Blend until smooth. Serve in 8 oz. brandy snifters which has been rubbed on the outer side of the rim with lime and rolled in salt.

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Easy Margaritas
1 sm. can frozen lemonade
1/2 to 3/4 can tequila
2 cans Sprite
Put all in blender and add ice. Blend until smooth.

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