Margueritas - there are many types of margueritas. The base of a marguerita is tequila, with a top choice gold of agave usually being the best depending on your palette. A marguerita mix is used, or you can make your own by using sweet&sour, and some lime juice.

Classic Marguerita: 1.25oz gold tequila, 3/4oz triple sec, fill marguerita mix, shake or blend and pour over rocks. Salt the rim of the glass beforehand with marguerita or kosher salt, or unsalted if you prefer.

For a frozen marguerita of any flavor, you just add ice and blend to the desired thickness.

Cadillac Marguerita: 1oz top-shelf gold tequila, 1oz Gran Marnier(ingredients pending), 1/2oz triple sec, fill sweet&sour, splash of lime juice, shake or blend and pour over rocks.

Melon Marguerita: 1oz gold tequila, 1oz Midori melon liquor(ingredients pending), fill sweet&sour and splash of lime, or marguerita mix.

Martini (Traditional): 2-4oz of your choice of mid-top shelf vodka or gin (depending on size of glass). Pour into a martini shaker. For extra dry, add no vermouth at all. If they ask, use just a few drops unless specified, as it is easier to overdo it than not. Drop a few iec cubes into the shaker and shake until the outside of the shaker has frosted, and your hand is stuck to it. Remove cap and shake into a chilled martini glass vigorously. Done right, a thin layer of ice crystals will float on top of the drink when served. (Shaken, not stirred).

Martinis can also be served on the rocks (stirred, not shaken).

Garnishes are often olives, and range from plain, pimento-less, blue cheese filled, cheese filled, cream cheese, and other fillings. Spiced beans, asparagus, and a wide variety of other pickled martini garnishes are available at stores.