What's your favorite margarita?

Today is Thursday, and you know what that means...IT'S (almost) THE WEEKEND!!! My aunt is coming in tomorrow from San Francisco and I was trying to find a fun margarita recipe for us to celebrate her birthday with! Happy Birthday Tia Maria!!!

What is your favorite margarita? Check out the recipes below that I found via MarthaStewart.com.

Peach Margaritas with Peach Wedges

Ingredients

Serves 8

• 1 pound (about 3) ripe peaches, bottoms scored, plus 2 more peaches, for garnish
• 3 tablespoons (2 1/2 ounces) orange liqueur, such as Cointreau
• 2 tablespoons sugar
• 1/4 teaspoon coarse salt
• 3/4 cup (6 ounces) silver tequila
• 3 tablespoons fresh lemon juice
• 2 cups bottled peach nectar
• 8 mint sprigs, for garnish

Directions

1. Prepare an ice-water bath. Bring a medium pot of water to a boil. Add 1 pound peaches, and cook for 1 minute. Transfer to ice-water bath to cool. Remove peaches from water.
2. Peel and halve peaches, and remove pits. Slice peaches into wedges, and transfer to a medium bowl. Toss with orange liqueur, sugar, and salt. Cover, and set in a warm spot until peaches give off juice, about 20 minutes.
3. Puree peach mixture in a blender or a food processor until completely smooth. Immediately stir in tequila and lemon juice. (Peach puree with tequila can be refrigerated, covered, for up to 4 hours.) Transfer to a pitcher, and stir in peach nectar.
4. Fill each of 8 tall glasses with ice, and garnish each with a mint sprig. Cut the remaining 2 peaches into 8 thick wedges, cut a small slit into inside curve of each wedge, and place one wedge on rim of each glass. Divide margarita among glasses.

Helpful Hint

The peach wedges used as a garnish should be slightly firm, but still ripe, so they can easily be perched on the rim of the glass.

Guava Margaritas

Ingredients

Makes about 8 1/2 cups

• 1 3/4 cups freshly squeezed lime juice, plus wedges for serving
• 2 3/4 cups Don Julio Anejo tequila
• 1 1/3 cups Grand Marnier
• 2 3/4 cups guava puree, preferably from SOS Chefs
• Coarse salt, for rims
• Cocktail glass flowers template, optional

Directions

1. Stir together lime juice, tequila, Grand Marnier, and guava puree in a large pitcher; stir to combine. Refrigerate until chilled.
2. Just before serving, rub a cut lime around the rim of each glass. Fill a saucer with salt, and dip each glass, upside down, into the salt. Pour margaritas into glasses, garnish with lime wedges, and serve immediately.

Watermelon-Basil Margaritas

Ingredients

• 7 1/2 pounds seedless watermelon, rind removed, fruit cut into 1-inch cubes
• 4 teaspoons superfine sugar
• 6 ounces (3/4 cup) silver tequila
• 24 basil leaves, plus sprigs for garnish
• 3 ounces (1/4 cup plus 2 tablespoons) triple sec
• 6 cups small ice cubes

Directions

1. Place 24 watermelon cubes on a baking sheet lined with parchment. Cover, and freeze at least 1 hour (up to 2 days).
2. Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. (You should have 3 cups.)
3. Place tequila and basil in a glass pitcher, and crush with a wooden spoon. Stir in watermelon juice and triple sec.
4. Place watermelon cubes in glasses. Using a cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.