CHILLI-INFUSED MARGARITAS
Steps:
- To make the syrup, bring the ingredients to a boil and allow to bubble for 5 minutes until thickened slightly.
- Remove from the heat and set aside to cool.
- To make the Margaritas, combine all the ingredients in a large jug and allow to stand for 10 minutes before serving in tumblers with ice.
CITRUS MARGARITA WITH SMOKY CHILE SALT
Triple citrus (orange, lemon, lime) margarita with a smoky chile salt rim. Chile salt is hand mixed with fine sea salt, ancho and chipotle chile powders.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 40m
Yield 1
Number Of Ingredients 12
Steps:
- To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; let stand 30 minutes. Transfer to storage container. Cover and refrigerate up to 3 days. Makes 1 1/4 cups.
- To make Smoky Chile Salt, mix sea salt, ancho powder and chipotle powder in small bowl until well mixed. Spread mixture on a small plate.
- To make margarita, rub outside rim of cocktail glass with lime wedge to moisten; roll in chile salt to coat rim of glass. To cocktail shaker, add 3/4 oz of the simple syrup, the tequila, orange-flavored liqueur, lime juice, orange juice and lemon juice. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass filled with fresh ice. Garnish as desired.
Nutrition Facts : Calories 200, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 16 g, TransFat 0 g
CHILE-CITRUS MARGARITA
Tequila infused at home with jalapenos and lime takes an otherwise classic margarita to the next level.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 6
Steps:
- Run a lime wedge around the edge of glass, and dip into a shallow dish filled with coarse salt to coat rim. Add tequila, triple sec, agave, lime juice, and orange juice to a cocktail shaker filled with ice. Shake well, and pour into prepared glass, and garnish with lime wedge.
WHOLE CITRUS MARGARITAS
Provided by Michael Chiarello : Food Network
Categories beverage
Time 15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Put the oranges, lemons, and limes through a juicer. Pour the juice into a large pitcher. Add the sugar and stir to dissolve. Then stir in the Cointreau, Triple Sec, and tequila.
- To serve: Pour salt onto a small plate. Run a lime wedge around the top of each glass and dip the glass in the salt. Fill each glass halfway with ice and pour in the juice mixture. Garnish with a lime wedge and serve.
- Chef's note: Farm freshness is the key here. Look for the citrus that is mostly in season and adjust the recipe. Tangerines, Meyer lemons, and key limes all have amazing flavor if you can find them.
GRILLED CITRUS MARGARITA
Provided by Cooking Channel
Categories beverage
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat a grill on medium-high heat. Slice 2 of the limes and 1 of the lemons into rounds. Set aside.
- Cut the oranges and the remaining 6 limes and 4 lemons in half crosswise. Pour 3/4 cup of the sugar in a bowl. Dip the cut side of each fruit in the sugar to lightly coat.
- Grill the sugared fruit over medium-high heat until caramelized with char marks. When cool enough to handle, use a fork or citrus reamer to juice the grilled citrus. There should be about 2 cups of grilled citrus juice.
- Stir the remaining 1/2 cup sugar into the juice and add the tequila, stirring to combine. Refrigerate until chilled.
- When ready to serve, pour the drink mix into a large pitcher of ice. Add the sliced citrus rounds and serve over ice in glasses rimmed with sugar.
ORANGE AND LIME MARGARITA
This margarita, made with freshly squeezed orange juice, lime juice, and agave for a natural sweetener, is light, refreshing, and not too sweet. Salt or sugar rim optional.
Provided by CookingWithShelia
Categories Margaritas
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Pour orange juice, lime juice, tequila, and agave syrup into a cocktail shaker. Add ice and shake well. Strain into a margarita glass and serve with an orange twist.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 12.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 0.7 mg
CITRUS MARGARITA
A fresh tasting margarita! If I am using a premium tequila, I don't salt the rim since I think it takes away from the flavor of the tequila.
Provided by Lvs2Cook
Categories Beverages
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine liqueur, tequila, orange juice, lime juice and grapefruit juice in a large pitcher and mix well.
- Chill covered in the refrigerator.
- To serve, rub the rims of margarita glasses with lime wedges and dip in margarita salt, rotating gently to cover the rims evenly.
- Fill the salt-filled glasses with ice.
- Shake the chilled margarita mixture in a cocktail shaker filled with ice and strain into the prepared glasses.
- Garnish each serving with orange, lime and/or grapefruit slices.
Nutrition Facts : Calories 11.2, Sodium 0.4, Carbohydrate 2.9, Fiber 0.1, Sugar 2, Protein 0.2
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- Pour the tequila, agave nectar, lime juice, and orange liqueur over ice in a large pitcher and stir vigorously.
- To salt the rims of the 8 margarita glasses, pour enough salt into a saucer so that it’s about 1/4-inch deep. Cut a little notch in the flesh of a lime wedge and run it along the rim of the glass until the edge is uniformly moistened, making a nice clean line on the outside of the glass. Hold the glass by the bottom and gently tip the outer edge into the salt, rolling to coat evenly. Tap or shake gently to remove any loose grains. Repeat with the remaining lime wedges and glasses.
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- Rub the rim of an old-fashioned cocktail glass (or other glass of your choice) with the lime wedge.
- Put the paprika salt in a small dish and dip the rim of the glass in the paprika salt to lightly coat. Add ice cubes to the glass.
- In a cocktail shaker filled with ice, combine the tequila, lime juice, simple syrup, bitters, and serrano. Shake vigorously for 20 seconds, then strain into the prepared glass and serve.
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