Im not sure how it is you have all managed to throw everything and the kitchen sink in your drinks and still call them margaritas. A margarita does NOT have sour mix or Roses lime or any other syrup for that matter, it does not have 7up and it isnt a "sweet" drink.
Classically, (Combine in cocktail shaker with ice) 3/4 Oz. Cointreau 2 Oz. Blanco Tequila (any nuance you would have from an anjeo or other aged tequila gets lost with the addition of the lime juice.) 1 Oz. FRESH SQUEEZED lime* juice (the most important ingredient, never use bottled or store bought. always taste the juice before adding, if its extra tart add less.) Shake RAPIDLY. (shaking too slowly or for too long lets more ice melt and makes a watered down cocktail, which no one likes.) Pour into cocktail glass (No rocks. Again, ice dilutes the drink and prevents you from tasting the subtleties and aromatics of the tequila.) For a salted rim, rub a lime wedge over the lip of the glass and dip into the salt. tap off excess and only pour the drink below the salt line to prevent a sea water margarita.
*For a sweeter margarita try using Key Limes.
Ive been bar tending for 10 years now and while variations are always welcome, for them to work you should know what the drink is actually supposed to taste like.