Oh, snap! National Margarita Day was last week (Feb. 22) and we missed it! OK, maybe some of you savvy spirit-lovers out there were clinking glasses with stems shaped like mini cacti on Sunday evening, but I missed it and I'm blaming the fact I was under the weather with a bad cold, and the obvious lack of Internet publicity.

Luckily, the margarita is one of the world's most malleable, adaptable cocktails and thus the holiday to celebrate it can be just as adaptable. As in, celebrated a few days later. It's strange enough that the day falls smack in the middle of winter, but ... then again, what beats the slushy, snowy doldrums better than a festive summery cocktail? The traditional margarita can be served on the rocks or blended, but as cocktails.about.com points out, you can pretty much make a margarita if you have tequila and some kind of sweet and sour mixture. And of course there are an abundance of fruity and flavored options out there to enjoy. My picks? Head to Las Margaritas (yes, I realize the name gives it away) if you're going out for some of the best margaritas in town (541 W Dimond Blvd.). For a fruity, fresh treat, head to La Mex for their special blended prickly pear margarita (2550 Spenard Road).

And finally, here are some recipes if you want to enjoy your holiday at home. Salud!

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The Lime Margarita

Ingredients
1 cup of ice
1 1/2 oz tequila
1/2 oz Triple Sec
1/2 oz lime juice
3 oz sour mix
lime wedge for garnish
salt for rimming glass (optional)

Preparation
Pour the ingredients into a blender. Blend until smooth. If desired, salt the rim of a chilled margarita glass. Pour contents into the glass. Garnish with the lime wedge.

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The Gold Margarita

Ingredients
1 1/2 oz Gold Tequila
1/2 oz Grand Mariner, Cointreau, or Triple Sec
1/2 oz lime juice
3 oz sour mix
dash of orange juice (optional)
lime wedge for garnish
salt for rimming glass (optional)

Preparation
Pour the ingredients into a shaker with ice cubes. Shake well. If desired, salt the rim of a chilled margarita glass. Pour contents, with ice, into the glass. Garnish with the lime wedge.