Frozen Rainbow Margaritas

To prepare butterfly pea flower-infused tequila: Combine 1/2 cup tequila and dried butterfly pea flowers in a lidded jar; cover tightly and shake to combine. Let steep at room temperature until the color turns a deep blue, about 30 minutes. Strain through a fine-mesh sieve; discard the flowers and reserve the tequila. (You'll have more blue tequila than you need for these cocktails; refrigerate any extra for up to 1 week.)

To prepare green layer: Add 1 1/2 ounces tequila, 1 ounce lime juice, 1/2 ounce agave, avocado and 1 cup ice to a blender. Blend on high until smooth. Divide between four highball glasses (see Tip).

Quickly rinse the blender and make the yellow layer: Add 1 1/2 ounces tequila, 1 ounce lime juice, 1/2 ounce agave, pineapple and 1 cup ice to the blender. Blend on high until smooth. Divide between the glasses.

Quickly rinse the blender and make the red layer: Add 1 1/2 ounces tequila, 2 ounces lime juice, strawberries and 1 cup ice to the blender. Blend on high until smooth. Divide between the glasses.

Quickly rinse the blender and make the blue layer: Add 1 1/2 ounces of the reserved blue tequila, agave and ice to the blender. Blend on high until smooth. Divide between the glasses.

Garnish each drink with a lime slice, if desired, and serve with straws.