Mexican Margarita Trifle Recipes

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

AUSTIN MARGARITA (AKA MEXICAN MARTINI)

Steps:

• Place the ice cubes into a margarita glass. Pour in the tequila, Cointreau, and Grand Marnier. Pour in the lime juice, orange juice, and lemon juice to taste. Garnish with a pimento stuffed olive if desired

CLASSIC MEXICAN MARGARITA

Steps:

• On a dish or cutting board, pour and flatten a pile of coarse salt like sea salt or Kosher salt. Don't use table salt, as it will clump up and make your drink very salty.
• Cut a lime in half. Reserve one half for the margarita and cut the remaining half into two wedges. Run a lime wedge along the entire rim of the glass. Be sure it's wet enough so the salt can stick.
• Invert your glass and press into the salt so it sticks to the rim.
• Place the salted glass upright into the refrigerator to chill as you mix up your margarita.
• Pour the sugar into a deep sauce pan.
• Pour the water over the sugar.
• Place sugar mixture on the stove and set the heat to medium-high.
• Use a wooden spoon to stir the mixture constantly so the sugar dissolves faster.
• Once the sugar completely dissolves, remove from the heat.
• Pour the syrup into a container. You should end up with about one cup of natural syrup. Reserve 2 tablespoons of the syrup for the margarita. Cover and store the rest for another use. The syrup will keep for up to three days.
• Add ice cubes to a cocktail shaker. If you have big pieces, you can bang them on a hard surface to break them up a bit, but you do want to keep the pieces on the larger side. Ice that's too small will quickly melt and water down your drink.
• Squeeze the juice from 1 1/2 limes into a small cup or bowl and remove any seeds. Pour the fresh lime juice into the shaker.
• Next add the sweetener, tequila and triple sec.
• Place the top back on your shaker and shake vigorously for about 20 seconds to combine.
• Remove the chilled cocktail glass from the refrigerator.
• Carefully pour the contents of the shaker into the glass, including the ice.
• Garnish with a slice of lime.

MEXICAN MARGARITA TRIFLE

Steps:

• In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
• In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
• In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
• Cut cake into small chunks.
• Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
• Repeat two more times.
• Chill in the refrigerator for two hours or until ready to serve.

MARIA'S SPECIAL MARGARITA

Steps:

• Run the lemon or lime wedge around the rim of a hurricane-style margarita glass. Dip the rim of the glass into the saucer of salt, rotating the rim in the salt until the desired amount has collected on the glass.
• Measure the tequila, triple sec, and lemon or lime juice into a 16-ounce glass full of ice. Place a stainless steel cocktail shaker over the glass, tapping the top to create a seal. Shake vigorously for about 5 seconds and pour into salt rimmed glass.

MEXICAN TRIFLE

Steps:

• Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk.
• Bring to a boil over medium heat, stirring constantly.
• Boil and stir 2 minutes.
• Beat egg yolks slightly.
• Blend a small amount of hot mixture into egg yolks; return all to the pan.
• Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well.
• Cover and chill.
• To assemble, spread cake with apricot jam.
• Dice fruit of choice; place in a bowl with Cointreau.
• Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry.
• Fold into chilled custard a little at a time.
• Whip cream in a chilled bowl with chilled beaters until stiff peaks form.
• In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once.
• Top with remaining custard, fruit and whipped cream.
• Garnish with chocolate curls.