Last year we were closing on our house when National Margarita Day landed on a Friday. We were too busy to do anything big, but made sure we at least toasted to our new house with two homemade margaritas before the evening was over. With National Margarita Day falling on a Saturday night, I was beside myself with ideas of what we should do.

One thing I always try to remember in life, is to not have big expectations so you won’t be disappointed when things don’t go the way you had planned. Unfortunately many of our friends had plans already that night, but we still managed to celebrate with some of other margarita lovers. Especially since they were the ones that introduced to salt foam. But their house got sick and we pivoted to having one of our favorite couples over for Tacos and Margaritas.

So tonight we will be tasting three different margaritas that are all very different but all with some nod to our hometown of Seattle. So, it is perfect that this first margarita was discovered at Seattle’s Agave Fest. It was one of the last booths we hit and I loved the presentation with the upside down bottle of Grandeza that hung on the side. I knew I was going to have to find them for this years margaritas. This one is pretty traditional and will be served up in a salted rim margarita glass.

The second margarita is inspired by my favorite Mexican Restaurant located in Georgetown just south of Seattle. Fonda La Catrina not only has amazing food, but their cocktail menu is a fruity list of delicious Tequila cocktails. Their Fresca cocktail brings together pineapple and heat. However, tonight I chose to go with jalapeno peppers instead of serrano. I generally slice them up and infuse the tequila many hours in advance. Just make sure to balance the pineapple and lime to not cover up the jalapeno and the spice of the tequila. This one is served up a a big pint glass full of ice and garnished with a few leaves of cilantro.

And for our third and final margarita of the night, I had over the reigns to my husband to make one of his favorites. This one is actually going to fill in for our dessert as well. Blended with a bunch of ice, this will be served up in a margarita glass garnished with a little slice of strawberry and lime.

Now, to go start getting ready for dinner and drinks tonight. Chef Anne has taught me the importance of Mise en Place, so off to chop! Happy National Margarita Day! Salud!