if you have been following along in instagram, you know that we recently got a blender. FINALLY. there was always some other important piece of cooking equipment we needed more than a blender. but now that sage is here, i had the excuse that i will eventually need to make baby food. which to be honest, i could probably make in my food processor or with my immersion blender.

but what i REALLY wanted the blender for, is margaritas. in college, campus was near an el torito and MANY a night started out with their tacos and mango margaritas. i LOVED those mango margaritas. and i have been dying to make my own version.

well the time has come. and it was worth every second of the wait.

mango + pineapple margarita

serves: 2 margaritas

prep time: 3 minutes

active time: 2 minutes

total time: 5 minutes

ingredients: 4 oz tequila. 1 oz triple sec. 1 oz fresh squeezed lime juice. 1 cup chopped pineapple. 1.5 cup frozen mango chunks. 1 cup ice. pineapple wedges for garnish. blender.

start by combining all your ingredients in the bowl of your blender. blend until smooth.

pour the contents of the blender into two glasses.

garnish with pineapple wedge, serve and enjoy.

xo, a

mango + pineapple margarita

serves: 2 margaritas

prep time: 3 minutes

active time: 2 minutes

total time: 5 minutes

ingredients: 4 oz tequila. 1 oz triple sec. 1 oz fresh squeezed lime juice. 1 cup chopped pineapple. 1.5 cup frozen mango chunks. 1 cup ice. pineapple wedges for garnish. blender.

start by combining all your ingredients in the bowl of your blender. blend until smooth. pour the contents of the blender into two glasses. garnish with pineapple wedge, serve and enjoy.

i have said it before and i will say it again. wes is a badass.

sure, he drives me crazy like any good spouse, but he earned insane brownie (see what i did there) points this week when he pulled up all our nasty old carpet and replaced the flooring. for less than the price of a good rug, he was able to transform our living space into a lighter, brighter, cleaner space. right in time for our bun to come out of the oven.

if you ask me, he DESERVES a big, FAT cocktail for all his hard work. he loves a sweet, spicy marg, and this cocktail is exactly that.

el jefé honeydew margarita

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 1.5 oz tequila. .5 oz fresh lime juice. .5 oz triple sec. 1 cup chopped honeydew melon. 3 small slices of jalapeño. here is where you have control over the spice level. if you want it spicy, leave the membrane and seeds in. if you want it more mild, remove the seeds and membrane. 2 cups ice. blender or food processor. shaker. strainer. optional edible flowers and basil leaves for garnish.

start by making your spicy honeydew purée. in the bowl of your blender or food processor, blend up the melon and jalapeño. add half the ice to your shaker along with the tequila, lime juice and triple sec.

pour in 4 oz of your melon purée (you may or may not have a little extra purée left over). s

hake the mixture vigorously until frothy and well combined. fill your serving glass with ice. strain the contents of the shaker into your serving glass.

garnish with basil leaves and edible flowers if you are using them. serve and enjoy.

xo, a

el jefé honeydew margarita

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 1.5 oz tequila. .5 oz fresh lime juice. .5 oz triple sec. 1 cup chopped honeydew melon. 3 small slices of jalapeño. here is where you have control over the spice level. if you want it spicy, leave the membrane and seeds in. if you want it more mild, remove the seeds and membrane. 2 cups ice. blender or food processor. shaker. strainer. optional edible flowers and basil leaves for garnish.

start by making your spicy honeydew purée. in the bowl of your blender or food processor, blend up the melon and jalapeño. add half the ice to your shaker along with the tequila, lime juice and triple sec. pour in 4 oz of your melon purée (you may or may not have a little extra purée left over). shake the mixture vigorously until frothy and well combined. fill your serving glass with ice. strain the contents of the shaker into your serving glass. garnish with basil leaves and edible flowers if you are using them. serve and enjoy.