Americans love their margaritas

I've said it before, but it's worth saying again: The No. 1 requested cocktail in the United States remains the humble margarita. Vodka may be the No. 1 spirit consumed by volume, but it's not the most requested cocktail, according to Beverage Analyst, a trade journal.

This might sound surprising, but it shouldn't, considering the sweet and sour, character-rich warmth that emanates from this most Sonoran of beverages. It's been said that Texas socialite Margarita Sames whipped together the first batch of margaritas while on vacation in Acapulco in the 1940s. With a splash of Cuervo Gold, triple sec (orange liqueur) and fresh lime juice, the rest is mixology history.

In the United States, we're positively mad for margaritas. We like these drinks shaken and whipped in lots of different flavors and colors. I recently stumbled across (literally) a savory and potent Chambord margarita at Z Tejas in Chandler, Ariz. The black raspberry float rounds out and adds nuance to the restaurant's already legendary 6th Street frozen margarita. The taste was rich yet refreshing and supremely satisfying. Did I say they are potent? The staff cuts customers off after three of these.

Yes, margaritas are strong, but you wouldn't necessarily know it. The bright lime-citrus goodness masks most of the alcohol, and many home and professional mixologists are continually "tweaking" this lovely drink with added flavors. I've dabbled in this some and have good news to report. Here are a few recipes that stand out for Fourth of July festivities. Let's raise a glass to freedom — and the humble margarita.

• Blueberry Margarita

1⁄4 cup fresh blueberries

3 tablespoons simple syrup (1 part sugar, 1 part water, dissolved) 11⁄2 ounces silver tequila

3⁄4 ounce Cointreau

Splash of lime juice

Procedure

Combine all ingredients in a blender with ice. Blend until smooth and pour contents into cocktail glass. Garnish with additional blueberries.

Source: "101 Margaritas" by Kim Haasarud (John Wiley & Sons, 2006)

• Blue Margarita

2 ounces tequila

1 ounce blue curaçao

1 ounce simple syrup (1 part sugar, 1 part water, dissolved)

1⁄2 ounce lime juice

1⁄2 ounce lemon juice

Procedure

Combine the ingredients in a cocktail shaker filled with ice. Shake vigorously and pour into glass. If serving frozen, combine the ingredients in a blender with 3⁄4 cup of ice and blend until smooth.

Source: "101 Margaritas" by Kim Haasarud (John Wiley & Sons, 2006)

• Pomegranate Margarita

2 ounces tequila

2 ounces pomegranate juice 1 ounce triple sec

1⁄2 ounce lime juice

1⁄2 ounce simple syrup (1 part sugar, 1 part water, dissolved)

Procedure

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously and pour contents into cocktail glass.

Source: "101 Margaritas" by Kim Haasarud (John Wiley & Sons, 2006)