February 22nd is National Margarita Day! Queso Mama founder, Leigh Vickery has been mixing up delightful concoctions that are a must-try for the holiday. Heat up a bowl of Queso Mama, grab the chips and pull out the Margarita glasses, because it’s time to celebrate!

Spicy Pineapple Habanero Margarita
3 ounces blanco tequila
1 habanero pepper or jalapeño, thinly sliced
1 cup pineapple juice
1 1/2 ounces Cointreau or Triple Sec
2 Tablespoons fresh lime juice (or the juice of 1 lime)
Tajin or margarita salt, for rimming glass
Pineapple slices, lime wedges

Run a lime wedge around the rim of two highball glass. Dip each rim in Tajin or margarita salt.  Fill the glasses with ice and set aside.
In a cocktail shaker or tall cup, add tequila and 2 thin slices of habanero or jalapeño. Using a cocktail muddler or the back of a spoon, lightly muddle and press on the peppers to release some of the oils and spice.
Add the pineapple juice, triple sec and lime juice. Cover and shake vigorously to combine. Pour into glasses.
Garnish glasses with a pineapple slice and a lime wedge.

Frozen Sangritas (Trisha Yearwood’s Recipe)

Frozen Margarita:
4 cups ice
1/2 cup silver or gold tequila
1/4 cup orange liqueur, such as Grand Marnier or Cointreau
1/4 cup fresh lime juice (about 4 limes)
1 Tablespoon agave syrup

Frozen Sangria:
4 cups ice
1/4 bottle any red wine, chilled
1/2 cup fresh orange juice
1/4 cup lemon juice (about 2 lemons)
1 Tablespoon agave syrup

For the frozen margarita: Add to a blender the ice, tequila, orange liquor, lime juice, and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.

For the frozen sangria: Add to a blender the ice, red wine, orange juice, lemon juice, and agave. Blend until combined, adding more ice to make thicker. Remove to a pitcher.
To serve: Spoon a layer of frozen margarita and then a layer of frozen sangria into a margarita glass and repeat to create layers. Best served with straws!