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Red Hot Margarita

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15 mins total
0 mins prep

Recipe Filed Under
Fruit, Spice, Mexican, Alcoholic Beverage, Fourth Of July, Cinco De Mayo, Day Of The Dead, Cocktail Party, Valentine's

Provided By: Rick Bayless

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Ingredients

Serves:

For the Red Hot Infusion:

1/2 7-ounce box Ferrara Red Hots

2 cups water

1 1/2 teaspoons ground cinnamon, preferably Mexican

1 teaspoon light brown sugar

1 teaspoon grated orange zest

1 whole clove

For the Limeade:

3/4 cup (6 ounces) fresh lime juice

1/4 cup (6 ounces) granulated sugar

3/4 cup water

To Finish and Garnish:

1 cup (8 ounces) El Tesoro blanco tequila

1/2 cup (4 ounces) Gran Torres orange liqueur

ice cubes

lime slices

Directions

To make the Red Hots infusion, in a small saucepan, combine the Red Hots, water, cinnamon, brown sugar, orange zest, and clove. Bring to a boil, then simmer over medium-low heat for about 10 minutes, or until the Red Hots have dissolved. Pour through a fine-mesh sieve and discard the solids. Cover and refrigerate until cold.

To make the limeade, in a medium bowl, combine the lime juice, granulated sugar, and water. Stir until the sugar has dissolved. Cover and refrigerate.

To finish the margaritas, in a pitcher, mix together 2 cups of the Red Hot infusion, 1 1/3 cups of the limeade, the tequila, and the orange liqueur. (You can mix up a batch of the margaritas up to 2 hours in advance and refrigerate.) Pour a generous 1/2 cup (4 ounces) of the mixture into a cocktail shaker over ice. Shake vigorously for about 15 seconds, and then pour through the strainer spout into your favorite margarita or martini glass. Garnish with a few lime slices.

Chef's Notes: Think Drinks! After a round of Red Hot Margaritas, switch to sparkling limeade, made by combining lime juice with sparkling water and sweetening with simple syrup.