I held this post until after St Patty’s Day out of respect for beer and cabbage, of which I have none to offer. OK. That is a bold face lie. I held it because I am quite far behind on life at the moment. That, for me, is March. And that is why margaritas come in to play right about now. They’re green. They’re full of the promise of spring. I am including three different recipes, from three friends in the ski world who fully appreciate the filthy car, fast food, too-many-hotel-room frenzy that is March.

A brief history on each:

Speedy is the mayor of Mt Hood in the summer, and a Lake Placid transplant in the winter. He is a constant in the ski world, the ultimate connector and a friend to every struggling ski racer who “will work for training space.” His rocks marg is a western classic—tart with a touch of citrus and, of course, Patron.

Tania, my Rocky Mountain correspondent and fellow ski mom, is the master of turning a ski lodge into your favorite diner and saloon. A spicy westerner, she never met a jalapeno she did not like, and for this margarita she thinks ahead and infuses tequila with hot peppers of happiness. It is seriously worth the extra step and time!

PK has the only pool in the neighborhood, so he is always prepared to entertain. Inside fridge, outside fridge, fridge entirely devoted to seltzer, stand alone ice machine…he does not mess around. He always has something on hand to please every age and taste, as well as lots of towels. His frozen margaritas are as easy as it gets, and always perfectly refreshing.

So here you go—trés margaritas to get your spring off to a good start and head scurvy off at the pass. Arriba, abajo, al centro, pa’ dentro!

Speedy’s Organic Margarita Mixer

Ingredients:

• 1/4 cup fresh lime juice
• 1/4 cup water
• 1 squirt of agave
• 1/8 cup organic orange mango juice
• 1 shot Patron tequila
• 1 squirt of orange liqueur

Method:

Stir up first 4 ingredients and shake.
Fill short cocktail glass with crushed ice.
Add Patron.
Add orange liqueur.
Stir well.
Toast Speedy and enjoy!

Tania’s Burning Hell Margarita

Takes a week, and worth every moment

Ingredients:

• TequilaFill a big jar (like a mason jar) with good quality (but not fancy fancy) silver tequila.  Try Camarena Silver.
  Add 4 jalapeños, seeded and cut into strips.
  Add one Habenero also seeded (wear gloves!)
  Add strips of seeded red peppers for color if desired.
  Leave jar alone for a week.  After a few days (and well after breakfast), sample it to see if you have made it spicy enough. If it’s too spicy, add more tequila. If you’re feeling brave add jalapeños halfway through the hang-out stage. Strain to remove peppers.

• Simple syrup:1 cup of sugar
  1 cup of water
  Boil until sugar dissolves.
  Cool
• Lemon/Lime JuiceSqueeze all the fresh lemons and limes you have.  At least 6 of each (fight scurvy—use the real stuff). Mix the fresh juice with enough simple syrup to balance the sour. Add a little water to be humane.

• Triple Sec

Method:

In a big glass filled with ice add two shots of tequila, one shot of triple sec and the juice/sugar mixture to taste. It’s good policy to warn your guests that this has the chance to be very spicy.  But it’s also pretty funny not to, especially if you doubled up on the habanero.

PK’s Frozen Margarita

We’re dealing with proportions here, not absolutes. Amounts are based on what size can of limeade you start with.

Ingredients:

• 1 can limeade
• 1 can tequila
• 1 can Bud Light or other light beer
• Ice

Method:

Combine first three ingredients in a blender, refilling limeade can with tequila then beer. Fill blender with ice. Process until slurpeelicious. Find a spot by the pool. Sip. Repeat.