Red Mesa Grill Margaritas
Source: Midwest Living
Makes 1 drink (each recipe)

1 1/2 cups fresh lime juice
1 cup fresh lemon juice
1 Recipe Simple Syrup* (see recipe below)
Lime wedges
Salt or sugar

For Raging Rita Margarita:
3 tablespoons tequila (they use Patron silver)
3 tablespoons Fresh Sour Mix
3 tablespoons fresh orange juice
1 to 2 tablespoons cointreau
Ice cubes

For Missy Margarita:
6 tablespoons Fresh Sour Mix
3 tablespoons Cuervo 1800 Anejo
1 to 2 tablespoons Grand Marnier
Ice cubes

For Pineapple Margatini:
1/4 cup Pineapple Steeped Tequila**
1 to 2 tablespoons cointreau
2 tablespoons Fresh Sour Mix
splash pineapple juice
Ice cubes

For the Fresh Sour Mix:
Stir together the lime juice, lemon juice, and the Simple Syrup. Cover and chill up to 1 week.

For glasses:
Rub the rims of margarita glasses with lime wedges. Place salt or sugar in a shallow dish. Invert glasses and dip rims into salt or sugar to coat; set aside.

For each Raging Rita Margarita:
Place the tequila, 3 tablespoons Fresh Sour Mix, orange juice, and 1 to 2 tablespoons cointreau in a cocktail shaker with ice. Cover and shake. Strain into sugared glasses. Serve with lime wedges.

For each Missy Margarita:
Place the 6 tablespoons Fresh Sour Mix, Cuervo, and Grand Marnier in a cocktail shaker with ice. Cover and shake. Strain into salted glasses. Serve with lime wedges.

For each Pineapple Margatini
Place the Pineapple Steeped Tequila, the 1 to 2 tablespoons cointreau, 2 tablespoons Fresh Sour Mix, and the pineapple juice in a cocktail shaker with ice. Cover and shake. Strain into sugared glasses. Serve with lime wedges.

*Simple Syrup:
In a small saucepan stir together 2/3 cup sugar and 2/3 cup water. Bring to boiling, stirring to dissolve sugar. Remove from heat and cool the syrup. Transfer to a small bowl; cover and chill. Makes about 1 cup syrup.

**Pineapple Steeped Tequila:
In a glass or ceramic bowl stir together 2 cups tequila and 1/4 cup packed brown sugar till dissolved. Stir in 1/2 of a peeled, cored pineapple cut into chunks and 1/2 of a split vanilla bean. Cover and chill for 1 week. Strain. Makes about 2 cups.