Tequila Balls Recipes

HOW TO MAKE TEQUILA MARGARITA BALLS

Steps:

• Crush the vanilla wafers into a fine crumb Combine the vanilla wafer crumbs and the almond flour in a mixing bowl Melt the white chocolate chips and add to the dry mix Add in the orange marmalade, corn syrup, lime juice and the Tequila into the mixing bowl Beat on high until everything is combined well Roll the dough into 1 inch sized balls and set them on a cookie tray lined with parchment paper Take each ball and roll it into a bowl of sugar and place back on the tray. This is when you will melt candy melts of whatever color your would like and drizzle lightly over the lined up and sugared balls Once the drizzled candy melt dries, set the balls on a serving platter or cake stand and serve. You can spritz a little Tequila over the tops, but only very lightly. Too much and the balls may fall apart.

TEQUILA BARS

Steps:

• Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Cool.
• In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.
• In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Drizzle with agave nectar, if desired.

TEQUILA HIGHBALL

Steps:

• Fill a highball glass with ice and add tequila and lime juice. Top with club soda. Garnish with a lime wedge.

TEQUILA HIGHBALL

Steps:

• Stir 1 teaspoon elderflower cordial or syrup, 1 1/2 ounces añejo tequila, and two 3x1" strips lemon zest, thinly sliced lengthwise, in an ice-filled highball glass until very cold, about 30 seconds. Top off with club soda.
• Using a small serrated knife, remove a 1" strip of peel from a lemon (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard.

TEQUILA BALLS

Steps:

• Crush the vanilla wafers into crumbs along with the ground almonds.
• Melt the white chocolate according to the directions on the package.
• In a blender, process tequila, orange marmalade and light corn syrup until smooth.
• Stir in the melted white chocolate and into crumb mixture.
• Shape into 1-inch balls and coat with sugar.
• Store in the refrigerator. The tequila balls taste better after a day or so.

MARGARITA BALLS I

Steps:

• Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
• Melt four 1 oz squares white chocolate according to package directions.
• In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
• Shape into 1-inch balls and coat with sugar. Store in refrigerator.

MARGARITA BALLS

Steps:

• Mix the crushed vanilla wafers with the ground almonds.
• In a blender process the tequila, orange marmalade, lime juice and corn syrup'til smooth.
• Stir melted white chocolate and tequila mixture into crumb mixture.
• Shape into 1" balls and roll in granulated sugar.
• Store in refrigerator.