Texas Red River Margaritas Recipes

TEXAS RED RIVER MARGARITAS

Steps:

• Place tequila and jalapenos in a small bowl. Let stand 2-3 hours., Using water, moisten the rims of four margarita or cocktail glasses. Mix salt and sugar on a plate; hold each glass upside down and dip rim into salt mixture. Set aside. Discard remaining salt mixture on plate., Strain tequila into a small bowl, discarding jalapenos. Stir in grapefruit juice and simple syrup. Serve in prepared glasses over ice.

RED ROCKER MARGARITA CHICKEN

Steps:

• In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.
• Heat grill to high. Remove chicken from marinade, and add chicken to the grill.
• In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.
• Heat the canola oil to 350 degrees F.
• Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.
• Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.
• Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.

RED HOT MARGARITA

Steps:

• For the Mexican simple syrup: Bring the sugar, cinnamon sticks and 1 cup water to a boil in a small pot and cook for 2 minutes. Turn off the heat, then allow to cool to room temperature. Strain. (Makes approximately 1 cup.)
• For the red hot ice cubes: Add the cinnamon candies, sugar and 1/2 cup water to a small saucepan over low heat. Cook until completely melted, then pour over ice cubes in a small rimmed baking sheet and freeze, stirring and scraping up the ice every 30 minutes, until completely frozen.
• For the rim: Combine the salt, sugar, cinnamon and chile-lime seasoning in a shallow dish. Set aside.
• For the margarita: Add 3 ounces Mexican simple syrup to a cocktail shaker, then add the lime juice, orange juice, tequila and a pinch of salt. Add plain ice cubes, then cover and shake.
• Rub the cut side of the lime half along the rims of 4 rocks glasses, then dip the glasses into the rim mixture. Fill with the red hot ice. Strain the margarita into the glasses. Garnish with orange slices and serve.

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

TEXAS MARGARITA

Steps:

• Pour salt into a saucer. Moisten the rim of a margarita glass with a lime wedge. Dip glass into salt and fill with ice; set aside.
• Fill a cocktail shaker with ice and add tequila, triple sec, orange juice, and lime juice; shake to combine and strain into prepared glass. Garnish with lime and orange half moons. Serve.

MARGARITAS ON THE ROCKS

Steps:

• Salt the rims of 8 glasses. To do so, pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt. Fill the glasses with ice.
• In a blender, combine sweet and sour mix, triple sec, tequila and Grand Marnier. Blend until smooth. Pour into glasses, squeeze a quarter lime into each glass, and serve.

RED CACTUS MARGARITA - ALCOHOL OPTIONAL

Steps:

• Combine everything but the sliced lime and sugar in a blender, adding more ice if necessary to make the mixture slushy.
• Prepare glasses, by moistening rims with lime slice and dip in plate of sugar.
• Fill glasses and garnish with lime wheel slices.
• For a non-alcoholic version, omit Tequila and replace Triple Sec with reconstituted orange juice.

TEXAS MARGARITAS

Steps:

• In a blender, combine all ingredients except salt.
• Blend on high until smooth and slushy.
• Serve in salt-rimmed glasses, if desired.