PHOTO: A margarita and a sunset at Grand Solmar Land’s End Resort & Spa. (photo courtesy of Grand Solmar Land’s End Resort & Spa) If you happened to be in Mexico on Feb. 22, your timing was just right to say “Salud” with the country’s iconic spirit on National Margarita Day. Yet, we at TravelPulse feel like we have the opportunity—nay, the mandate—to keep this holiday going all year long. When it was first concocted in 1937, the Margarita consisted of tequila, triple sec and lemon or lime juice. It has progressed light years over the last eight decades, as these recipes demonstrate—especially the last two that double twist the tradition of tequila with Scorpion Mezcal instead.1) YakquilaFiesta Americana Puerto Vallarta All Inclusive & SpaMixologist/Creator: A team of hotel chefs led by Executive Chef Luis EncinasIngredients1.5 oz fresh yaka (jackfruit)Cinnamon powderDash of green cardamom powder (to taste)1 oz evaporated milkBrown sugar1.5 oz white tequila.5 oz agave nectarIcePreparation Add yaka, tequila, agave nectar, cardamom, evaporated milk and ice to blenderRim glass with cinnamon and Brown sugarServe frozen mixture and decorate with piece of jackfruit2) Margarita Better Than ExpectedGrand Solmar Land’s End Resort & Spa, Cabo San LucasMixologist: Gregorio Vazquez ReyesIngredients2 oz Premium Silver Tequila El Brillante AZUL 1 oz Controy or orange liqueur1 oz fresh lemon juice.5 oz organic agave syrup3 fresh cucumber slices1 slice of serrano chili1 little slice of sweet pina (approx 12grs)PreparationMuddle cucumber, pineapple and serrano chili in a cocktail glass with lime juice until all flavors and colors are releasedAdd remainder of ingredientsAdd ice, close cocktail glass with a lid, shake to mix all the ingredients evenlyPour the cocktail with a double cast on the rocks or into frosted glass with salt and Tajin new iceGarnish with cucumber slice, whole serrano chili and short straw 3) Margarita MayaJW Marriott Cancun Resort & SpaMixologist/Creator: Rene Flores, Food & Beverage ManagerIngredients.25 habanero without seeds6 basil leaves.25 diced cucumber1.5 oz of silver tequila1oz orange liqueur1 oz lemon juice1 oz syrupPreparationMix habanero, basil, cucumber, syrup and lemonAdd tequila, orange liqueur and iceMix, shake and serve4) Smoky Guajillo Rita Grand Velas Los CabosIngredients1.5 oz smoked white tequila.5 oz triple sec or Cointreau3 grapefruit slices.5 oz sprig of rosemary.5 oz yellow lemon juice.5 oz simple syrup infused with guajillo chili1 tsp chappuline salt (grasshoppers roasted with chili, salt and lime, and then ground)PreparationPlace ingredients and three to four ice cubes into cocktail shakerBlend or shake until frostyRim glass with lime and saltTop with Margarita mixtureDecorate with slice of lime and short straw READ MORE Best Foods to Try When Traveling to Mardi Gras in New Orleans   5) Margarita BoutiqueLive Aqua Boutique Resort Playa Del Carmen           Mixologist/Creator: Eduardo GarciaIngredients1.5 oz Tequila Blanco 18001 oz orange liqueur1 oz lime juice1 oz natural syrup1 oz tamarind extract4 fermented lychees1 cup cubed icePreparationDecorate glass with chili powder and white sugarPour all ingredients into a blender and thoroughly blendPour into glass6) Lemon and Cucumber MargaritaZibu Restaurant, Acapulco    Mixologist/Creator: Barman Claudio Mejía Añorve Ingredients1.5 oz tequila reposado.5 oz orange liqueur5 slices of cucumber.5 oz simple syrup1.5 oz lime juiceIcePreparationCover rim of the glass in chili powderMix all ingredients in blenderPour into glass7) Classic MezcalRitaCourtesy: Scorpion MezcalIngredients1.5 oz Scorpion Mezcal Silver1 oz Cointreau1 oz fresh lime juicePreparationRim Margarita glass with saltMix ingredients in shaker with iceStrain into rimmed Margarita glass8) Blue on Blue Scorpion MargaritaCourtesy: Scorpion MezcalIngredients.75 oz Scorpion Mezcal.75 oz Blue Curacao.25 oz lime juice1.5 oz Sweet ‘n’ Sour MixPreparationRim Margarita glass with saltBlend with ice and pour into chilled glass