Ingredients:
1 ounce Wolffer Verjus
1 ounce freshly squeezed lime juice
2 ounces tequila
1 Splash sour mix
1 Splash Cointreau
Method - The Procedure
Mix all ingredients together in a cocktail shaker with ice. Strain and serve in a Margarita glass.
This recipe from CDKitchen for Wolffer Margarita (Verjurita) serves/makes 1
Ingredients:
1 lime wedge
Kosher salt poured onto a small plate
1 1/2 cup crushed ice
1 1/2 ounce premium silver tequila
1 ounce Cointreau
1 ounce fresh lime juice
1 teaspoon superfine sugar
6 ice cubes
1 lime wedge, for garnish
Method - The Procedure
Run lime wedge around rim of margarita glass. Dip moistened rim into salt to coat. Set lime wedge aside and chill glass in refrigerator until ready to use.
Fill cocktail shaker with crushed ice, and add tequila, Cointreau, lime juice, and sugar. Shake cocktail vigorously to blend flavors well and chill. Fill prepared, chilled glass with ice cubes. Strain shaken mixture into glass.
Squeeze 1 or 2 lime wedges into cocktail, according to personal preference. Drop lime wedges into drink and serve.
This recipe from CDKitchen for Ultimate Margarita serves/makes 1
Ingredients:
1 1/4 cup bottled margarita mix
3 tablespoons tequila
1 1/2 tablespoon Rose’s lime juice
1 teaspoon green hot pepper sauce
2 lime wedges
Sugar, for glass rim
Ice
Method - The Procedure
Combine margarita mix, tequila, lime juice, and hot sauce and mix well. Wet the rim of a margarita glass with one of the lime wedges and dip rim into sugar. Fill glass with ice and pour in margarita. Garnish with remaining lime wedge and serve immediately.
This recipe from CDKitchen for South of the Border Special Margarita serves/makes 1
Ingredients:
2 ounces white tequila
1/2 ounce Triple Sec
1 ounce fresh lime juice
1 tablespoon fresh pomegranate juice (Can substitute bottled pomegranate juice)
6 ounces ice (or more)
Garnish with lime wheel or wedge
Method - The Procedure
Mix all the ingredients in a blender until smooth and frothy. Serve in a chilled glass and garnish with lime.
Recipe Courtesy of Roberto Santibanez, Culinary Director, Rosa Mexicano restaurants
This recipe from CDKitchen for Rosa Mexicano’s Pomegranate Margarita serves/makes 1
Ingredients:
2 cups raspberries
3/4 cup fresh orange juice
3/4 cup white tequila
2 tablespoons sugar
Method - The Procedure
Puree raspberries in a blender. Force puree through a fine sieve into a small bowl and discard solids. In a cocktail shaker, combine 1/2 cup puree and remaining ingredients and shake well. Pour drink over ice into tall glass.
This recipe from CDKitchen for Raspberry Orange Margaritas serves/makes 4
Ingredients:
1 package (6 oz size) frozen raspberries
1 can (6 oz size) frozen limeade concentrate
6 ounces Tequila or rum
2 ounces Triple Sec
Method - The Procedure
Put all ingredients in a blender. Blend, adding water for desired consistency.
This recipe from CDKitchen for Raspberry Margarita serves/makes 6
Ingredients:
1 1/2 ounce brandy
1 1/2 ounce orange liqueur
1 1/2 ounce tequila
1 lime, juiced
1 slice lime
Method - The Procedure
Pour the brandy, liqueur, and tequila into a large glass and add ice. Rim a margarita glass with lime juice and salt, fill with ice and garnish with a lime slice. Carefully pour the contents of the large glass into the salted margarita glass, leaving the salt undisturbed.
This recipe from CDKitchen for Presidential Margarita serves/makes 1
Ingredients:
1 bottle (1 liter size) tequila
2 cups Cointreau
2 cups unsweetened pomegranate juice
1 cup fresh lime juice
ice cubes
Method - The Procedure
In a large glass pitcher, combine the tequila, Cointreau, pomegranate juice and lime juice.
Fill a cocktail shaker with ice, pour in 1 cup of the margarita mix and shake well. Strain into a cocktail glass and serve. Repeat with the remaining mix.
MAKE AHEAD: The margarita mix can be refrigerated overnight.
Per Serving (excluding unknown items): 463 Calories; trace Fat (0.3% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit.
This recipe from CDKitchen for Pomegranate Margaritas serves/makes 8
Ingredients:
2 cups pomegranate juice
1/2 cup lime juice
2 tablespoons orange-flavored liqueur (triple sec or Grand Marnier)
1/2 cup tequila
Margarita salt
Method - The Procedure
Pour pomegranate juice into an ice cube tray; Freeze until solid, about 2 hours. Pop cubes from tray. In a blender, combine lime juice, liqueur and tequila. Turn Blender to highest speed and gradually drop in all but 2 juice cubes, whirling until slushy. Drampen rim of serving glass and coat with salt. Place a pomegranate cube in bottom of each glass. Pour margarita mixture over cube and serve.
This recipe from CDKitchen for Pomegranate Margarita serves/makes 2
Ingredients:
6 tangerines, tangelos, or mandarin oranges
2 cups fresh pineapple cubes, tightly packed or canned pineapple chunks
2 tablespoons , rice syrup, or other sweetener
1 teaspoon lime juice
2 cups ice cubes
1/8 teaspoon mild chili powder
1 pinch salt
Pineapple wedges dipped in chili powder for garnish
Method - The Procedure
Juice tangerines. You should have about 1 3/4 cups juice. Place in blender with pineapple, sweetener, lime juice, ice, chili powder, and salt. Blend on highest speed till smooth, about 30 seconds. Serve margaritas in goblets garnished with pineapple wedges.
Calories…..72….Fat….0.8 g…..Fiber…1 g.
This recipe from CDKitchen for Pineapple Tangerine Margarita serves/makes 6
Ingredients:
2 1/4 cups tequila
12 ounces chilled pineapple juice
4 ounces pineapple, canned chunks
4 trays ice cubes
Kosher salt, for rims of glasses
3 Mexican limes, quartered
Method - The Procedure
In a blender container, combine half the tequila, half the juice and half the pineapple. Fill the jar to the top with ice cubes, cover, and blend on high until slushy and thick. Transfer to a pitcher. Repeat with the remaining tequila, juice, pineapple and ice. Stir to blend, pour into glasses that have been salted, if desired. Squeeze a lime quarter into each glass and serve immediately.
This recipe from CDKitchen for Pineapple Margaritas serves/makes 12
Ingredients:
6 ounces tequila
2 ounces Cointreau
2 ounces Simple Syrup
6 ounces fresh lime juice
Sea salt, for garnish (optional)
Lime wedges, for garnish
Method - The Procedure
Fill a large cocktail shaker with ice. Add the tequila, Cointreau, syrup, and lime juice and shake vigorously. Serve in chilled martini glasses, with or without salted rims, and garnished with lime wedges.
This recipe from CDKitchen for Patrick’s Perfect Margarita serves/makes 4
Ingredients:
1 pound fresh passion fruit
3 cups ice cubes
3/4 cup white tequila
1/4 cup sugar
Method - The Procedure
Halve passion fruits and scoop pulp and seeds into a blender. Blend pulp briefly (seeds should still be in large pieces). Force fruit through a fine sieve into a measuring cup and discard solids. In a blender, blend 1/2 cup puree with remaining ingredients until smooth. Pour drink into 4 stemmed glasses.
This recipe from CDKitchen for Passion Fruit Margaritas serves/makes 4
Ingredients:
1 shot good quality tequila
1 shot triple sec
1/4 cup sweet and sour mix
1/4 cup cranberry juice
1/2 shot Grand Marnier
1 wedge of lime
lime juice, in a shallow dish
margarita salt, in a shallow dish
Method - The Procedure
Place lime juice in a shallow dish. Invert a glass and dip the rim in the lime juice. Immediately dip in the margarita salt to coat the rim.
Place enough crushed ice in the glass to fill it half way. Stir in the, tequila, triple sec, sweet and sour mix, cranberry juice, and Grand Marnier. Serve with a wedge of lime on the rim.
This recipe from CDKitchen for Outback Steakhouse`s Coral Reef Rita serves/makes 1
Ingredients:
1/4 cup granulated sugar
2 tablespoons water
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1/2 cup Sauza anejo tequila PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons Sauza anejo tequila
1/4 cup Cointreau
Margarita salt
Method - The Procedure
To make a simple sugar syrup, stir sugar and water together in a saucepan and heat until sugar is dissolved and liquid is clear. Set aside to cool while you squeeze the lemon and lime juices.
Pour the tequila and Cointreau into a pitcher, then stir in the simple syrup. Add lemon and lime juices and stir. Pour over ice into salted margarita glasses. (To salt glasses, touch the rims into a plate of water, then dip into margarita salt. Coarse margarita salt is available in many grocery stores.)
Nava’s in Atlanta
This recipe from CDKitchen for Nava’s Perfect Margarita serves/makes 4
Ingredients:
2 ounces melon liqueur
2 limes, juiced
1/2 ounce triple sec
1 Splash orange curacao
Ice
Method - The Procedure
Shake the liqueur, lime juice, triple sec, curacao and ice in a cocktail shaker. Pour into a chilled margarita glass or strain into a martini glass.
This recipe from CDKitchen for Melon Margarita serves/makes 1
Ingredients:
1 lime, cut in 8 wedges
1/4 cup coarse salt
2 bottles beer, chilled
1/2 cup frozen limeade concentrate, thawed
1/2 cup chilled tequila
Ice cubes
Method - The Procedure
Rub lime wedges around rims of 4 margarita glasses. Dip rims into salt. In a medium pitcher, combine beer, limeade and tequila. Fill prepared glasses with ice, then with the beer mixture. Garnish with remaining lime wedges.
This recipe from CDKitchen for Margaritas Cervezas serves/makes 4
Ingredients:
2 cups tequila
2 cups triple sec
2 cups fresh squeezed lime juice
Method - The Procedure
Blend tequila, triple sec and lime juice in blender. Pour into pitcher over ice. Serve.
This recipe from CDKitchen for Margaritas By The Pitcher serves/makes 6
Ingredients:
4 parts Sweet & Sour mix
3 parts Jose Cuervo Gold
1 part Triple Sec
1 part Cointreau
1 dash Rose’s Lime Juice
1 saucer filled with coarse Kosher salt
Method - The Procedure
For blended Margarita:
In blender, grind crushed ice ’til at desired consistency. Add above ingredients. Dip the rim of a cocktail glass in water, invert in coarse salt ’til rim is covered, give crushed ice one more quick grind, pour contents into the cocktail glass, oli, Margarita! enjoy!
This recipe from CDKitchen for Margaritas serves/makes 1
Ingredients:
1 1/2 ounce tequila
1 ounce fresh lime juice
1 ounce triple sec
4 ice cubes
Chilled seltzer or club soda
1 lime slice for garnish
Method - The Procedure
In a tall glass combine the tequila, the lime juice, the triple sec, and ice cubes. Fill the glass with the seltzer and stir the drink.
Garnish it with the lime slice.
This recipe from CDKitchen for Margarita Spritzer serves/makes 1
Ingredients:
1 liter Tequila
1 liter Triple Sec
4 quarts Sweet and Sour
1 quart Ginger ale
1/2 gallon Lime sherbet
Method - The Procedure
In a punch bowl combine the Tequila, Triple Sec, Sweet and Sour and ginger ale. Float the lime sherbet on top.
Note: This recipe makes a large quantity for a large crowd. It can be halved for a lesser amount.
This recipe from CDKitchen for Margarita Punch serves/makes 30
Ingredients:
1 shot tequila
1 shot lime juice
1 1/2 teaspoon Splenda
8 ounces unsweetened orange-flavored sparkling water
Method - The Procedure
Put the tequila, lime juice and Splenda in the bottom of a tall glass and stir. Fill with ice and pour in orange-flavored sparkling water to fill.
4 grams of carbohydrate, a trace of fiber, a trace of protein, and 76 calories.
From: 500 Low-Carb Recipes
This recipe from CDKitchen for Margarita Fizz serves/makes 1
Ingredients:
4 parts Sweet & Sour mix
3 parts Jose Cuervo Gold
1 part Triple Sec
1 part Cointreau
1 dash Rose’s lime juice
Saucer filled with coarse Kosher salt
Method - The Procedure
In blender, grind crushed ice till at desired consistency. Add above ingredients. Dip the rim of a cocktail glass in water, invert in coarse salt until rim is covered, give crushed ice one more quick grind, pour contents into the cocktail glass.
This recipe from CDKitchen for Margarita Cocktails serves/makes 1
Ingredients:
1 1/2 ounce tequila
1 ounce lime juice
1 ounce Cointreau or Triple Sec
cracked ice
Method - The Procedure
Combine ingredients. Shake it in a cocktail shaker and serve or blend it in a blender for a foamier drink.
You can also add pureed fruit like strawberries and peaches or even Crenshaw or honeydew melon.
To serve this drink, first dip the rim of a balloon glass in fresh lime juice, then swirl it in coarse salt.
This recipe from CDKitchen for Margarita serves/makes 1
Ingredients:
2 1/2 teaspoons sugar free powdered drink mix (see note)
2 teaspoons water
crushed ice
1 shot tequila
1/8 teaspoon lime juice
1/4 teaspoon lemon juice
Method - The Procedure
Combine drink mix and water.
Fill a shaker with the crushed ice and add the flavor mixture. Add remaining ingredients; shake to blend and strain into a salt-rimmed margarita glass. You can also make this in a blender.
Inez’s Note: You can use any flavor you want - just make sure it’s sugar free - such as Crystal Light’s orange drink or orange pineapple, or sugar free strawberry kool-aid, etc. If you want it sweeter you can add some splenda. A fun way to have a margarita with out all the carbs and sugar!
This recipe from CDKitchen for Low Sugar Margarita serves/makes 1
Ingredients:
Williams and Sonoma bottled margarita mix
1 cup fresh lime juice per bottle
tequila
Method - The Procedure
Williams and Sonoma makes a bottled margarita mix that is very good if you add 1/2 to 1 cup of fresh lime juice per bottle (otherwise it is too sweet). It makes life much easier for a large party, though for just a round or two it still best to make your own. Combine lime juice with Margarita mix and add tequila to taste.
This recipe from CDKitchen for Like Homeade Margarita serves/makes 1
Ingredients:
1 1/2 ounce tequila
1 ounce melon liqueur
1 ounce pina colada mix
1/2 ounce lime juice
1/2 ounce orange juice
1 dash grenadine
1/2 cup crushed ice
Turn this recipe into a puzzle! [click]
Method - The Procedure
Mix all in blender. Blend at slow speed until smooth and pour into a hurricane glass.
This recipe from CDKitchen for Key West Rita serves/makes 1
Ingredients:
4 ounces good, 100% Agave tequila
4 ounces triple sec or, better, Cointreau
2 limes, juiced, reserve the rinds
1 lime, cut in wedges
1 splash lemon/lime soda (for the lightweights)
Margarita salt
Method - The Procedure
Use the lime rinds to wet the rims and dip in margarita salt.
Mix the lime juice, triple sec, and tequila in a shaker with ice (or a glass topped tightly with plastic wrap). Pour this into chilled and salted margarita glasses full of ice.
Now here’s where you get to escape the surly bonds of bachelordom: garnish them with lime wedges. This little touch says “I thought about you enough to garnish your drink,” and to potential love interests: “you’re a hottie!”
This recipe from CDKitchen for Joshritas serves/makes 2
Ingredients:
1 ounce lime juice, freshly squeezed (use Mexican round key limes if you can get them)
1 ounce Controy, Cointreau or Triple Sec
1 ounce Cuervo Gold tequila
1 ounce Grand Marnier
sliver of lime
green olives
Method - The Procedure
Pour over ice cubes into a margarita glass. Garnish with lime. Add a few stuffed green olives. Leave the salted rim for the tourists, the olives are way better.
Janet’s Notes: This is a recipe for a real Margarita. No sweet and sour mix and not a drop of high fructose corn syrup. It’s not for the faint of heart.
This is how we like our Margaritas in South Texas, 6 miles from the border of Mexico.
This recipe from CDKitchen for Janet’s Margarita serves/makes 1
Ingredients:
***For the mix:***
12 ounces frozen Minute Maid lemonade concentrate
12 ounces frozen Minute Maid limeade concentrate
***For the Margaritas:***
1/3 cup frozen mix
2 cups water
1/3 cup tequila (depends on how strong you like them)
1/8 cup triple sec
3 fresh limes (juice only)
Turn this recipe into a puzzle! [click]
Method - The Procedure
Combine the mix ingredients and put in a wide-mouth (5-6 inch opening) freezable container (like Rubbermaid).
Let them thaw a bit so they can be mixed well. I’ve found that the store brand lemonade and limeade does not give as good a result as Minute Maid. Store the lemon/limeade mix in this container in the freezer to be used whenever you want later. With this mix and some fresh limes on hand you can make some great margaritas in just a few minutes.
For the Margaritas:
Typically I use a 1/3 cup measuring cup to make small pitcher of margaritas (not quite 3 cups).
Into a pitcher add:
1 part frozen lemon/limeade mix (just scoop it out with the measuring cup) 6 parts water 1 - 2 parts tequila (depends on how strong you like them) 1/2 part triple sec juice of 2 - 3 fresh limes (about 1 lime for each cup of margarita made) you can add some Grand Marnier to make the “Cadillac” but I usually skip it.
Use the spent limes to moisten the glasses if you want salted rims. Fill the glasses with ice, then with margarita. I like my margaritas on the rocks, I’ve never tried this recipe in a blender.
The fresh limes really make a difference. Get yourself a lime squeezer at Williams Sonoma or something similar, it will boost your margaritas to another level. I’m serious. Also, use a decent tequila, I’m partial to Sauza Hornitos myself but it’s been expensive lately.
This recipe from CDKitchen for Homemade Margarita serves/makes 8 pitchers
Ingredients:
2 1/2 tablespoons gold tequila
3 tablespoons Triple Sec
Splash of Cointreau or other orange liqueur
1/4 cup orange juice
1/2 cup sour mix
Lime juice
Method - The Procedure
Fill a 16-ounce glass with ice. Add tequila, Triple Sec and orange liqueur. Fill balance of cup with orange juice and sour mix. Add a splash of lime juice. Shake or stir well.
This recipe from CDKitchen for Hemingway`s Tropical Bar & Grill Texas Margarita serves/makes 1
Ingredients:
1 can frozen limeade
ice
1/2 bottle light domestic beer (such as Miller light, Bud Light)
white tequila
Method - The Procedure
Place limeade in bottom of blender. Fill blender the rest of the way to the top with ice. Add beer. Fill pitcher the rest of the way with tequila. Blend until smooth. Serve in salt rimmed glasses (optional).
This recipe from CDKitchen for Gringo Margarita serves/makes 4
Ingredients:
2 cups water
1 cup sugar
1 1/2 cup freshly squeezed lim juice
1 1/2 cup tequila
3/4 cup Triple Sec liqueur
Lime zest to garnish
Method - The Procedure
In a small pan, combine water and sugar over high heat. Stirring frequently, bring mixture to a boil. Remove syrup from heat and cool 1 hour.
In a 2 quart freezer container, combine syrup, lime juice, tequila, and liqueur. Cover and freeze overnight.
To serve, spoon into glasses and garnish with lime zest.
This recipe from CDKitchen for Freezer Margaritas serves/makes 6.5 cups
Ingredients:
6 ounces Limeade, frozen
6 ounces Vodka
6 ounces Water
Ice
Method - The Procedure
Blend equal parts of limeade, vodka and water in a blender. Add ice and blend to slushiness desired. More ice makes it slushier.
This recipe from CDKitchen for Easy Margaritas serves/makes 3
Ingredients:
1 1/2 ounce tequila
1 1/2 ounce triple sec
1 1/2 ounce fresh lime juice
dash of salt
Turn this recipe into a puzzle! [click]
Method - The Procedure
Shake ingredients with ice in a cocktail shaker and serve on the rocks in a salt rimmed glass.
This recipe from CDKitchen for Easy Margarita serves/makes 1
Ingredients:
1 ounce sweet & sour or margarita mix
3 ounces orange juice
1 1/4 ounce gold Tequila
1 scoop vanilla ice cream
6 ounces crushed ice
Turn this recipe into a puzzle! [click]
Method - The Procedure
Blend all ingredients until slushy. Serve in margarita glass.
This recipe from CDKitchen for Creamsicle Margarita serves/makes 1
Ingredients:
2 ounces tequila made from 100 percent agave, preferably reposado or blanco
1 ounce Cointreau
1 ounce freshly squeezed lime juice
Salt for garnish
Method - The Procedure
Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice.
Moisten rim of Margarita or other cocktail glass with lime juice or water. Holding glass upside down, dip rim into salt. Shake and strain drink into glass and serve.
This recipe from CDKitchen for Classic Margarita serves/makes 1
Ingredients:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed grapefruit juice
2 cups tequila
1 cup orange liqueur (Cointreau)
Ice
Orange, lime and grapefruit slices
Turn this recipe into a puzzle! [click]
Method - The Procedure
In a pitcher, mix juices, tequila and orange liqueur. Chill thoroughly.
To serve, combine mixture with ice in a shaker; shake and strain into a salt-rimmed glass filled with ice.
Garnish with orange, lime and grapefruit slices.
This recipe from CDKitchen for Citrus Margaritas serves/makes 8
Ingredients:
1/2 ounce fresh lime juice
kosher salt
3 ounces Sweet and Sour mix
1 1/2 ounce tequila
3/4 ounce Triple Sec
Lime slices, to garnish
Turn this recipe into a puzzle! [click]
Method - The Procedure
Rim margarita glass with fresh lime. Dip glass rim into kosher salt. Shake all liquid ingredients with ice. Strain over ice into salt-rimmed margarita glass. Serve with fresh lime slice and stir stick.
This recipe from CDKitchen for Cinco De Mayo Margarita serves/makes 1
Ingredients:
1 1/2 ounce Tequila
1 ounce Godiva liquor
3/4 ounce cream or half & half
1 tablespoon chocolate syrup
2 ounces orange juice
Ice
Method - The Procedure
Combine all ingredients in a shaker, pour into a margarita glass. For added sweetness, coat the rim of the glass with crushed cookies (Oreo or Hydrox work great).
This recipe from CDKitchen for Chocolate Margaritas serves/makes 1
Ingredients:
4 cups frozen raspberries
2 tablespoons lemon juice
6 ounces tequila
2 ounces Gran Marnier
3 ounces Chambord
2 cups ice
Whole, fresh raspberries, for garnish
1 cup sugar, for glasses
Turn this recipe into a puzzle! [click]
Method - The Procedure
In a blender, combine frozen raspberries, lemon juice, tequila, Gran Marnier, Chambord and ice and blend until smooth.
Pour sugar onto a small plate. Wet the rim of margarita glasses. Dip the rim in the sugar. Pour the raspberry margaritas into the prepared glasses.
This recipe from CDKitchen for Chambord-Raspberry Margaritas serves/makes 4
Ingredients:
Margarita salt
2 1/2 limes
1 1/2 tablespoon agave nectar
1/3 cup tequila
2 tablespoons water
2 tablespoons Cointreau or Grand Marnier
Turn this recipe into a puzzle! [click]
Method - The Procedure
Fill one shallow plate with tequila salt. Using 1/2 a lime, generously rub the rim of a high ball glass. Dip the glass into the plate of tequila salt. Fill the glass with ice.
To the ice add the fresh juice of two limes, agave nectar, tequila, and water. Stir to combine. Pour Cointreau or Grand Marnier in a swirl over the top of the glass to create a floater. Serve.
This recipe from CDKitchen for Cadillac Margarita with Agave Nectar serves/makes 1
Ingredients:
1 ounce 1800 Tequila
1/2 ounce Cointreau
1/2 ounce Grand Marnier
sweet/sour mix, to fill
salt for glass rim
Turn this recipe into a puzzle! [click]
Method - The Procedure
Blend or Shake ingredients. Garnish with lime wedge.
Ingredients:
1 ounce Tequila
1/2 ounce Blue Curacao,
2 ounces sweet/sour mix
Turn this recipe into a puzzle! [click]
Method - The Procedure
Salt rim of glass. Blend or Shake ingredients. Garnish with lime wedge.
Ingredients:
1 quart fresh blood orange juice or fresh orange juice
1 1/2 cup fresh lime juice
1 1/2 cup Cointreau or other orange liqueur
3 1/2 cups silver tequila
Coarse salt
1 blood orange wedge or orange wedge PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
12 thin blood orange slices or orange slices
Ice
12 small sage sprigs or leaves
Turn this recipe into a puzzle! [click]
Method - The Procedure
In a large pitcher, mix the juices, Cointreau and tequila. Refrigerate until chilled, at least 30 minutes.
Spread a small mound of salt on a small plate. Moisten the outer rim of martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.
Add ice to the pitcher and stir well, then strain into prepared glasses. Garnish each drink with a blood orange slice and sage sprig.
Serve immediately; repeat as desired.
Ingredients:
2 cups blackberries
2 cups ice cubes
1/2 cup fresh lime juice
3/4 cup white tequila
1/4 cup sugar
Turn this recipe into a puzzle! [click]
Method - The Procedure
Puree blackberries in a blender. Force puree through a fine sieve into a small bowl and discard solids.
In a cocktail shaker, combine 1/2 cup puree and remaining ingredients and shake well. Strain drink into individual stemmed glasses.
Ingredients:
1 lime — cut into wedges
1/4 cup coarse salt
2 (12-ounce) bottles beer — chilled, not dark; preferably a lighter-style lager
1/2 cup thawed frozen limeade concentrate
1/2 cup chilled tequila
ice cubes
Method - The Procedure
Rub lime wedges around rims of Margarita glasses.
Dip rims in salt to coat lightly.
In a medium pitcher, combine beer, limeade, and tequila. Fill prepared glasses with ice, then with margarita mixture.
Garnish with remaining lime wedges.
Ingredients:
6 ounces tequila
4 ounces blue curacao
4 ounces sour mix
Ice
Method - The Procedure
Pour the ingredients (except the ice) into your blender and blend for about 10 seconds. Then, throw in a handful of ice and blend for another 30 seconds.
Ingredients:
1 ounce malibu rum
1 1/2 ounce gold teqila
4 ounces margarita mix (any flavor)
ice
Method - The Procedure
Combine first three ingredients in blender and mix. Add ice to thicken.
Ingredients:
1 1/2 ounce Cuervo or 1800 gold tequila
3/4 ounce Cointreau
3/4 ounce Grand Marnier
1/2 ounce lime juice
2 ounces sour mix
Method - The Procedure
Chill glass well. Mix all ingredients and pour into chilled glass.
Ingredients:
1 1/4 ounce Cuervo 1800
1/2 ounce Cointreau
1/2 ounce Grand Marnier
1 1/2 ounce Freshly squeezed lime juice
4 ounces Sweet and Sour Mix
1/2 ounce Simple Syrup
Garnish: Lime wedge and olive spear
Turn this recipe into a puzzle! [click]
Method - The Procedure
Add ingredients then ice. Top the mixing tin with a strainer and serve in a cocktail glass with a salted rim.
Ingredients
For the chicken:
1/2 cup extra-virgin olive oil
10 garlic cloves, minced
5 yellow onions minced
4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
Salt and freshly ground black pepper
1/4 cup all-purpose flour
2 serrano chiles, sliced thin
2 tablespoons sweet paprika
2 tablespoons smoked paprika
2 tablespoons cumin seeds, toasted
2 tablespoons dried oregano
4 to 5 cups chicken stock or water
For the tacos:
2 red onions, sliced thin
1 head iceberg lettuce, sliced thin
12 radishes, sliced thin
6 small tomatoes, diced
1 pint sour cream
2 bunches cilantro, leaves roughly chopped
1 (15-ounce) can pinto or black beans, drained and rinsed
1 to 2 packages corn or flour tortillas (enough for 6 to 8 medium size tacos)
Method - The Procedure
Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.
In the meantime, season the chicken with salt and pepper. Sprinkle the flour over the chicken and toss to coat. Heat another large saute pan over medium-high heat and add 3 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.
Once the onion mixture is caramelized and softened, add the serranos, paprikas, cumin, and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring to a boil. Reduce the heat and simmer until the sauce is thick and delicious, approximately 20 minutes. Adjust seasoning with salt and pepper.
To serve the tacos: Put the toppings and chicken filling in bowls and allow guests to build their own tacos.
Ingredients
1 heaping tablespoon peanut butter
1 1/2 teaspoons balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1/2 teaspoon Chinese hot red chili paste
1/2 teaspoon hot chili oil
2 tablespoons red wine
1 teaspoon lime juice or margarita mix
Vegetable oil, to thin if necessary
3 tablespoons water
Method - The Procedure
In a food processor, place all ingredients except only half the water into the processor and blend until smooth. Add more water and some oil to thin out the sauce when necessary. Taste the sauce, if it is too thick or potent, add more water and more honey. Process until smooth and enjoy as another great dipping sauce for dumplings, wontons and Shu-mai!
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Ingredients
2 shots Cabo Wabo tequila
1-ounce fresh lime juice
1-ounce Cointreau
Splash of Grand Marnier
Method - The Procedure
Combine all of the ingredients in a shaker with ice. Shake several times, strain and pour into a salt-rimmed margarita or martini glass.
Ingredients
1 1/4 cups lime juice or margarita mix
1/2 cup tequila
1/2 cup triple sec or orange juice
1/4 cup chopped fresh cilantro leaves
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 boneless, skinless chicken breast halves
1 large red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
1 large Vidalia onion, cut into wedges
Vegetable Marinade, recipe follows
Shredded Mexican cheese blend, for serving
Salsa, for serving
Sour cream, for serving
Method - The Procedure
In a bowl, combine lime juice, tequila, triple sec, cilantro, garlic and red pepper flakes. Add chicken and marinate chicken for 3 hours or overnight (depending on how much you like the tequila flavor).
Marinate peppers and onion in Vegetable Marinade for 30 minutes to 1 hour.
Preheat outdoor grill to medium heat. Remove chicken from marinade and grill, turning once, until juices run clear, about 5 to 6 minutes per side. Drain peppers and onions, grill in a grill basket until tender and browned on edges, about 8 to 10 minutes.
Slice the chicken breast into 1/2-inch strips. Serve with peppers and onions, cheese, salsa and sour cream.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Vegetable Marinade:
1/2 cup olive oil
1/2 cup lime juice or margarita mix
1 teaspoon liquid smoke
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a bowl.
Yield: about 1 cup
Here is a recipe that I constantly do with my daughters (Nikky, 10 and Chavela, 7). Nikky wants to be a chef so she constantly helps in the kitchen. She showed interest in the kitchen at early age and now she knows how to prepare and cook her own crispy taquitos, egg salad, French toast, scramble eggs, omelets and she makes her own shakes. She likes Emeril, Rachel and Bobby shows and watches them whenever she has the time!! Sabrina enjoys the flours and the mixing so she is always there to help with the cakes and she also helps to gather all ingredients. I like to have them with me at the kitchen because I am a working single mother and any second with them is precious for me. So we talk a lot while cooking and we help each other. Also, they learn and practice their math, measuring and the best of all, they will learn how to cook. This recipe started one day when I was doing chocolate covered strawberries and I ended with too much left over on the melted chocolate. After the chocolate covered strawberries, I was going to prepare shakes for my daughters so I decided to use the left over of the melted chocolate. Why not?? Now is our favorite shake recipe and we named it the Volcano Mud Shake. Enjoy it!
Ingredients
For the Volcano Mud:
2/3 cup heavy cream
11 pieces dark chocolate Hershey candy bar (cut each piece at least in 1/2 pieces)
For the Shake:
1 cup (1 percent) milk
1/2 cup heavy cream
1 tablespoon sugar
1/2 tablespoon vanilla extract
4 cups vanilla ice cream (recommended: Haagen-Dazs)
Pinch ground nutmeg
Special Equipment:
Margarita glasses (or other glasses with a similar shape at the bottom)
Method - The Procedure
Mix the ingredients for the Volcano Mud in a small pot and place them on the stove at low-med heat. Mix constantly with a whisk or folk until all is well mix and the chocolate pieces are melted. The mix will turn dark and it will turn into a smooth paste.
In a blender mix all ingredients for the vanilla shake and blend until it is smooth. Pour about 4 spoons of the volcano mix into a margarita glass and turn the glass around until all the inside is covered with chocolate. Make sure to cover all glass and also leave a good portion at the bottom of the glass.
Fill the glass with vanilla shake and serve it with a spoon to eat the chocolate!!
Pizza Margherita, recipe follows
Ingredients
Fried Calamari:
5 ounces calamari, tubes and tenticles cleaned
1 cup all-purpose flour
Hot Pepper Infused olive oil, recipe follows
Sliced scallions
Method - The Procedure
Cut the tubes into rings. Lightly coat the squid with flour and fry 360 degree F oil until golden brown.
We make this pizza the same way as the margarita except that the spicy oil is drizzled on instead of just olive oil and then the calamari is placed on top, and garnished with scallions.
Ingredients
Hot Pepper Infused Olive Oil:
3 cups olive oil
1/4 cup hot Hungarian paprika
1/4 cup crushed red pepper flakes
3 garlic cloves, peeled and trimmed
Method - The Procedure
Combine all the ingredients in a heavy saucepan. Bring to a boil, lower the heat to very low, and gently simmer for 10 minutes. Remove from the heat and set aside for 30 minutes so the flavors continue to infuse the oil as it cools
Strain the oil into a clean jar. When it has cooled to room temperature, cover and refrigerate.
Ingredients
Grilled Pizza Margarita:
6 ounces Pizza Dough, recipe follows
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves
Method - The Procedure
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.
Ingredients
Pizza Dough:
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil
Method - The Procedure
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes. Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it’s shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes. Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.
Ingredients
Ice
3 shots silver tequila
1 shot raspberry liqueur
1 splash lime juice
1 splash strawberry margarita mix
Method - The Procedure
In a cocktail shaker filled with ice, add tequila, raspberry liqueur, lime juice, and margarita mix. Shake and strain into 4 shot glasses.
Ingredients
New Mexican chili powder
Kosher or coarse salt
1-ounce freshly squeezed lime juice, plus a wedge for rimming glasses
Ice cubes
2 ounces fresh blood orange puree (sold refrigerated or frozen in containers)
2 ounces mezcal
1-ounce orange liqueur (recommended: Grand Marnier)
1-ounce simple syrup, recipe follows
Method - The Procedure
Place equal parts chili powder and salt on a plate and mix to evenly combine. Rub a lime wedge around the edge of 2 margarita or martini glasses and then dip the glasses in the chili powder mixture to thinly coat the rim.
Fill a cocktail shaker with ice cubes. Add the lime juice, blood orange puree, mezcal, orange liqueur, and simple syrup. Shake vigorously for 10 seconds and then strain into each glass.
Simple Syrup:
1/2 cup sugar
1 cup water
Bring sugar and water to a boil in a small saucepan and cook until sugar is dissolved. Let cool completely and then refrigerate until ready to use. Syrup will keep for up to 1 week stored in an airtight container in the refrigerator.
Ingredients
1 cup water
1 (12-ounce) can frozen orange juice concentrate, thawed
1 (12-ounce) can frozen lemonade concentrate, thawed
1 cup cherry juice
2 cups bourbon
Ice cubes
Lemon and orange slices
Sprigs fresh mint
Method - The Procedure
Stir together the water, orange and lemon juice concentrate, cherry juice and bourbon in a large bowl or pitcher. Cover and place in the refrigerator until very cold, at least 2 hours.
Place some of the mixture into a blender with ice and blend until slushie. Pour into large margarita glasses, garnish with lemon or orange slices and sprig of mint. Repeat with remaining mixture
Ingredients
1 scoop vanilla ice cream
2 ounces creme de menthe
1 ounce creme de cacao
Sprig fresh mint
Method - The Procedure
In a margarita glass, combine the ice cream, creme de menthe, and creme de cacao. Mix well with a long, metal bar spoon. Garnish with the mint sprig.
Ingredients
1 cup diced pineapple
1 cup diced mango
1/2 cup diced papaya
1 cup honeydew balls
1 cup sliced strawberries
1 cup sliced peaches
1/2 cup blueberries
1/2 cup raspberries
1 cup sliced bananas
1/4 cup citrus ginger infusion (see first recipe of this show)
2 tablespoons lime juice
1/4 cup toasted, flaked coconut
Oil, for frying
8 large square wonton wrappers
2 tablespoons powdered sugar
1 cup whipped cream
1 tablespoon powdered sugar
2 tablespoons coconut rum
Preheat a fryer to 360 degrees F.
Method - The Procedure
In a large bowl, combine pineapple, mango, papaya, honeydew, strawberries, peaches, blueberries, raspberries, bananas, ginger infusion, and lime juice. Mix well and set aside.
Place a wonton wrapper inside a large ladle. Press the wrapper down with a smaller ladle and immerse in the hot oil. Fry until golden brown, releasing the second ladle once it will hold its shape. Remove from the oil and drain on a paper towel lined plate. Repeat with the other wrappers. While the wrappers are still hot, sprinkle the inside with powdered sugar.
Combine the cream and the powdered sugar. Whip until soft peaks form. Add the rum and whip to medium peaks. Right before serving, sprinkle the fruit with the toasted coconut and toss again.
Place the wrapper either in a decorative martini or margarita glass, or on a plate. Fill with fruit salad and top with some whipped cream.
Citrus-Ginger Infusion:
2 1/2 cups water
5 cups granulated sugar
2 cups chopped lemon grass
1/2 cup julienned fresh ginger
4 lemons, zested and juiced
Combine the water, sugar, lemon grass, ginger, and lemon juice and zest in large saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and let cool.
Strain through a fine mesh sieve into a clean container and reserve for the daiquiris. (Infusion will keep for 2 weeks, refrigerated and also may be used to flavor dressings or drizzle over fresh fruit.)
Ingredients
3/4 cup chopped fresh honeydew melon
1 tablespoon fresh lime juice
2 tablespoons Basil Syrup, recipe follows
2 ounces reposado tequila
3/4 cup ice cubes
Fresh basil and sliced honeydew, for garnish
Method - The Procedure
Put the honeydew, lime juice, basil syrup, tequila, and ice cubes in a blender and mix until well incorporated, about 30 seconds. Pour into a margarita glass and serve garnished with fresh basil and a slice of honeydew.
Basil Syrup:
1 cup granulated sugar
3/4 cup water
1/2 cup chopped fresh basil leaves
In a 1-quart saucepan, combine the sugar and water. Put it over medium heat and stir to help the sugar dissolve. Once the sugar has dissolved and the syrup is hot, take it off the heat and add the chopped basil. Allow the syrup to cool for 15 minutes, strain it through a fine mesh sieve, and discard the basil. The syrup may be made up to 2 weeks in advance and refrigerated in an airtight container until ready to use.
Ingredients
1 banana, peeled, sliced
1 (10-ounce) mango, peeled, pitted, sliced
1/3 cup tequila
2 tablespoons triple sec
2 tablespoons fresh lime juice
1 cup ice cubes
Method - The Procedure
Combine all ingredients in blender and blend until smooth and frothy. Pour into chilled glasses and serve immediately.
Ingredients
Juice of 1 lime
Kosher salt, to taste
2 ounces clear tequila
1 ounce triple sec
Method - The Procedure
Halve the lime and run it along the rim of a 6 to 8 ounce glass to moisten it. Dip half of the glass rim in Kosher salt. Fill a cocktail shaker with 5 ice cubes, the tequila, triple sec and lime juice. Shake and pour into prepared glass.
Ingredients
1 lime, cut in wedges
Coarse salt, for glasses
1 large can frozen limeade
1 full can good-quality tequila
1/2 can triple-sec
1/2 can lemon juice
Ice
Method - The Procedure
Rub rims of glasses with a lime wedge; place salt in a saucer and dip rims. In a pitcher combine remaining ingredients, stir well and fill up with ice. Serve in salt-rimmed glasses with lime wedges.
Ingredients
Lime wedge
Coarse salt
8 ounces white tequila
4 ounces Cointreau
4 ounces cactus pear juice
2 ounces Roses lime juice
2 cups ice cubes
Method - The Procedure
Rub lime wedge around the rim of cocktail glasses and dip the rim into a saucer of coarse salt. Place tequila, Cointreau, cactus pear and lime juice and ice cubes in a blender and blend until frothy. Divide among glasses.
Ingredients
4 navel oranges, cut into 3/4-inch pieces
2 lemons, cut into 3/4-inch pieces
2 limes, cut into 3/4-inch pieces
1/2 cup superfine sugar
1/4 cup Cointreau
1/4 cup Triple Sec
1 1/2 cups good quality tequila (recommended: 100 percent agave)
To serve:
10 cups ice
Fine salt, for the rims of the glasses
10 lime wedges
Method - The Procedure
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.
Ingredients
2 ounces tequila
1 ounce orange-flavored liqueur
1 ounce passion fruit puree
1 tablespoon lime juice
1 ounce simple syrup
1 cup ice
Method - The Procedure
In a blender, combine the tequila, orange liqueur, passion fruit puree, lime juice, and simple syrup. Add the ice and blend.
Ingredients
Salt, for glass rims
1/3 cup orange-flavored liqueur (recommended: Cointreau)
1/4 cup Triple Sec
3/4 cup tequila
4 ounces seedless watermelon, small diced
1 lime
Method - The Procedure
Pour salt in a shallow dish for dipping the rims of the glasses. Dip 4 martini glasses in water and then dip the rims in salt. Place in the freezer to frost, about 30 minutes. In a martini shaker shake together the orange-liqueur, Triple Sec, and tequila. Remove glasses from the freezer. Fill the bottom of each glass with the diced watermelon and pour alcohol mixture over the top, dividing evenly among the glasses. Slice lime into wedges and squeeze into glasses. Serve immediately.
Ingredients
1 lime, halved
Kosher salt
1/2 cup freshly squeezed lime juice (5 limes)
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 cup Triple Sec
3 cups ice
1 cup white tequila
Method - The Procedure
If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt.
Combine the lime juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice.
If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime.
Ingredients
5 cups cubed watermelon, seeds removed
1/2 cup simple syrup (equal amounts sugar and water, heated until sugar melts), cooled
1/2 cup fresh lime juice
2 cups silver tequila
4 ounces orange liqueur
2 ounces melon liqueur
Watermelon wedges, for garnish
Method - The Procedure
Place watermelon in a food processor and process until smooth. Pour the pureed watermelon into 2 empty ice cube trays and freeze until firm, at least 4 hours. Place 8 martini glasses in the freezer to chill.
Place 2 cups of the watermelon ice cubes and the remaining ingredients in a blender and blend until smooth. Pour into 4 glasses and repeat with the remaining ingredients. Garnish each glass with a watermelon wedge.
Ingredients
Tequila
Orange liqueur (recommended: Cointreau)
Freshly squeezed tangerine juice
Freshly squeezed lime juice
Ice cubes
Salt, optional
Method - The Procedure
Combine tequila, orange liqueur, tangerine juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve.
Ingredients
Tequila
Orange liqueur (recommended: Cointreau)
Bottled pomegranate juice
Freshly squeezed lime juice
Ice cubes
Salt, optional
Method - The Procedure
Combine tequila, orange liqueur, pomegranate juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve.
Ingredients
1/4 cup water
1/4 cup kosher salt
2 cups tequila
1 cup Triple Sec
1/3 cup grenadine
1 cup lime juice
Method - The Procedure
To rim the glasses, first dip in water then into kosher salt.
In a pitcher filled with ice combine, tequila, Triple Sec, grenadine and lime juice. Stir and pour into rimmed cocktail glasses.
Ingredients
1/4 cup water
1/4 cup kosher salt
2 cups tequila
1 cup Triple Sec
1/3 cup grenadine
1 cup lime juice
Method - The Procedure
To rim the glasses, first dip in water then into kosher salt.
In a pitcher filled with ice combine, tequila, Triple Sec, grenadine and lime juice. Stir and pour into rimmed cocktail glasses.
Ingredients
1/4 cup fresh lime juice
1/2 cup tequila
2 or 3 tablespoons triple sec
Ice
Limes
Coarse salt
Method - The Procedure
Stir together lime juice, tequila, triple sec and 1/2 cup ice cubes. Rub rim of glass with wedge of lime and dip into salt. Add ice cubes to glass and pour in margarita. Serve immediately
Ingredients
3 cups water
1 cup sugar
1/2 cup fresh squeezed lime juice
1/3 cup fresh squeezed lemon juice
6 tablespoons triple sec
6 tablespoons gold tequila
2 teaspoons grated lime peel
Additional sugar
Thin lime slices
Method - The Procedure
Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into bowl. Add lime juice, lemon juice, triple sec, tequila and lime peel. Cover and freeze, scraping crystals with fork every hour until completely frozen into small crystals. Dip the rims of frozen margarita glasses into water then into a bowl with additional sugar. Scoop granita into glasses. Garnish with lime slices.
Ingredients
4 cups frozen raspberries
2 tablespoons lemon juice
6 ounces tequila
2 ounces Gran Marnier
3 ounces Chambord
2 cups ice
Whole, fresh raspberries, for garnish
1 cup sugar, for glasses
Method - The Procedure
In a blender, combine frozen raspberries, lemon juice, tequila, Gran Marnier, Chambord and ice and blend until smooth. Pour sugar onto a small plate. Wet the rim of 4 margarita glasses. Dip the rim in the sugar. Pour the raspberry margaritas into the prepared glasses.
Ingredients
1 750-milliliter bottle silver tequila (use a high-quality, 100 percent agave tequila)
1 to 2 cups (1/3 to 2/3 of a 750-milliliter bottle) Cointreu or Triple Sec
1 cup freshly squeezed lime juice, plus several tablespoons extra for rimming the glasses
Several tablespoons coarse kosher-type salt, for rimming the glasses
About 1 gallon ice cubes
Method - The Procedure
Just before serving, in a half gallon pitcher combine the tequila, the minimum amount of Cointreau or Triple Sec and the lime juice. Taste and add more orange liqueur if you think your margaritas need more sweet oranginess to balance the other flavors. Remember, you’re tasting it warm and undiluted; when chilled and diluted, the flavors will be mellower and the lime’s tartness will be more attractive.
Pour several tablespoons of lime juice onto a small plate and several tablespoons coarse salt onto another. Have martini glasses at hand (chill them for an extra special touch).
As your guests ask for their margaritas, invert a glass into the plate with the lime juice to moisten rim, then lightly dip into the plate with the salt. For each drink measure 2 ounces (1/4 cup) of the margarita mixture into a cocktail shaker. If you have a 2-ounce ladle that you can keep in the pitcher, measuring goes much faster. Add ice cubes (5 cubes for 1, 8 for 2, 10 for 3). Secure the lid and top and shake vigorously for 10 to 15 seconds. Strain into the salt crusted glasses and hand off to the lucky recipients
Ingredients
Guacamole:
2 medium avocados
3 teaspoons lemon juice
1/2 cup diced red onion
1/8 cup chopped cilantro
12 drops hot sauce (recommended: Tabasco brand)
1/2 teaspoon ground cumin
Seasoned salt
Coulis, recipe follows
Method - The Procedure
Mash avocados lightly. Add lemon juice, onion and cilantro and mix well. Add spices and stir together. Place coulis in a plastic bag. Snip a tiny hole in 1 corner and pipe a spiral of sauce on top of the guacamole.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
Coulis:
3 teaspoons water
2 teaspoons cornstarch
2 tablespoons 100 percent Agave Tequila
1/2 cup cilantro leaves
2 teaspoons Grand Marnier
1 teaspoon lime juice
1/2 teaspoon avocado honey
In a small bowl, mix water and cornstarch. Microwave on high for 15 seconds. Stir and microwave for 15 seconds more or until mixture is thick and clear. Puree all of the ingredients together.
Ingredients
Crust:
1 1/4 cup pretzel crumbs
1/2 cup plus 2 tablespoons butter, melted
1/4 cup sugar
Filling:
1 1/2 cup strawberries, diced
14 oz sweetened condensed milk
1/3 cup lime juice, freshly squeezed
1/4 cup Tequila or Tequila Cuervo 1800
2 tablespoons Triple Sec
1 1/2 cup Cool Whip, thawed
Method - The Procedure
Combine pretzel crumbs, butter, and sugar, mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan.
Combine milk, lime juice, strawberries, tequila and triple sec, blend well.
Fold in Cool Whip.
Pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving.
Garnish with whipped cream or Cool Whip.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Ingredients
3 jalapeno chiles
1/2 cup plus 2 tablespoons tequila
1/2 cup plus 2 tablespoons lime juice (from about 5 limes), plus extra wedges for rims, optional
1/4 cup orange liqueur (recommended: Cointreau or Grand Marnier)
3 tablespoons guava juice
Coarse salt or margarita salt
Method - The Procedure
Put 2 jalapenos into a small bowl and top with 1/2 cup plus 2 tablespoons tequila. Cover and refrigerate for a day. Pour the spicy tequila into a pitcher and add 1/2 cup plus 2 tablespoons chilled lime juice, the orange liqueur, and the guava juice, and refrigerate again until chilled. Put salt into a small plate and use lime wedge to moisten the rims of margarita glasses. Halve, remove the seeds and thinly slice the third jalapeno. Garnish each glass with 1 slice. Pour the chilled margarita mixture into the glasses. Serve.
Ingredients
2 cups frozen raspberries, thawed, pureed and seeded
1 large container frozen lemonade
1 quart water
2 cups orange juice
1 1/2 cups tequila
3 lemons, sliced
Method - The Procedure
In a food processor, blend raspberries with lemonade concentrate until smooth. Pass through a sieve to remove seeds. In a large bowl, combine raspberry mix with water, orange juice and tequila. Float sliced lemons in punch.
Ingredients
1/2 cup sugar
1/2 cup water
1-inch piece of fresh ginger, sliced
2 medium mangoes, peeled and pitted
1/2 cup vodka
2 cups ice cubes
Method - The Procedure
Combine the sugar, water and ginger in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Remove from heat. Cover and let steep 1 hour. Strain. Puree mangoes in a blender. Pour into measuring cup. Return 3/4 cup puree to blender. Add 1/2 cup ginger syrup, vodka and ice cubes to blender. Blend until smooth. Serve in martini glasses.
Ingredients
1/2 cup sugar
1/2 cup water
1-inch piece of fresh ginger, sliced
2 medium mangoes, peeled and pitted
1/2 cup vodka
2 cups ice cubes
Method - The Procedure
Combine the sugar, water and ginger in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Remove from heat. Cover and let steep 1 hour. Strain. Puree mangoes in a blender. Pour into measuring cup. Return 3/4 cup puree to blender. Add 1/2 cup ginger syrup, vodka and ice cubes to blender. Blend until smooth. Serve in martini glasses.
Ingredients
1 1/4 cups vanilla wafer cookie crumbs
1/4 cup unsalted butter, melted
3 8 ounce packages cream cheese, room temperature
2 cups sour cream
1 1/4 cup sugar
3 tablespoons Grand Marnier
3 tablespoons gold tequila
3 tablespoons freshly squeezed lime juice
2 teaspoons grated lime peel
4 large eggs
Very thin lime slices (garnish)
Method - The Procedure
Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Refrigerate while preparing filling.
Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition.
Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices.
Ingredients
1 quart of fresh lime juice
1 cup sugar
1/2 cups Cointreau
3 cups very good Mexican Tequila
Method - The Procedure
Whisk all of the ingredients together. Either freeze the liquid in a air-tight container or use an ice cream machine, following manufacturers instructions.
Serve cold in Margarita glasses.
Frozen limeade adds zing to this stellar blueberry margarita.
Ingredients
2 cups ice
1 cup frozen blueberries
1 cup blueberry nectar
1/4 cup seltzer
2 tablespoons frozen limeade
1 tablespoon lime juice
3 ounces tequila, optional
1 lime wedge
Coarse salt
Method - The Procedure
Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in salt. Divide the margarita between the prepared glasses and serve.
Ingredients
3 parts pomegranate juice
3 parts orange tequila
1 part orange liqueur or Triple Sec (recommended: Cointreau)
1 part sweet and sour mix
1 1/2 cups ice cubes
Lime wedge, for garnish
Method - The Procedure
Combine all ingredients, except lime, in a pitcher. Stir. Pour into a margarita glass and garnish with lime wedge.
Can also be served on the rocks.
Ingredients
1 1/4 ounces silver tequila
1-ounce triple sec
1 1/2 ounces freshly squeezed lemon juice
2 ounces simple syrup or sweet-and-sour mix
3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh)
Method - The Procedure
Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass.
Ingredients
2 cups ice cubes
1 cup frozen raspberries
1/4 cup club soda
2 tablespoons frozen lemonade mix
2 tablespoons lemon juice, divided
3 ounces tequila
Salt, for garnish
Method - The Procedure
Place ice in blender and pulse several times, to begin breaking it up. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds.
Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve.
Ingredients
6 ounces Pizza Dough, recipe follows
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves
Method - The Procedure
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.
Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.
This recipe was provided by professional chefs and may have been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Pizza Dough:
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.
Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it’s shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.
Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.
Ingredients
3 cups whole milk
1 cup margarita mix
3 tablespoons sugar
8 prepared brownies, store-bought or made from your favorite brownie mix
Multi-colored nonpareils, for decoration
Method - The Procedure
Combine milk, margarita mix and sugar in a blender. Pour into the freezer bowl of an ice cream maker and let mix until mixture thickens, about 25 minutes. (The frozen sherbet can be stored in the freezer in an airtight container.)
Top each brownie with a scoop of sherbet and decorate with nonpareils. (Please note, on the episode we rolled the sherbet in Dippin’ Dots, which are pastel-colored flash-frozen globules of ice cream. They are not typically sold in supermarkets because the sub-zero temperatures required to store them are generally not achievable in home freezers, so we are using nonpareils instead.)
This is a cinch to make, and easy-easy-easy to eat. It is, now that I come to think of it, in effect a no-churn version of the ice cream in Forever Summer. If you want to serve it in glasses dipped in sugar and salt, by all means do. But it is so good, that even as someone is not a committed ice cream eater and no kind of a drinker, I find I can spoon it straight into my mouth from the container I’ve chilled it in. In other words: no decorative touches or embellishments are remotely needed. This is truly the express way to dessert-deliriousness.
Ingredients
1/2 cup lime juice
2 tablespoons tequila
3 tablespoons orange liqueur (recommended: Cointreau or Triple Sec)
1 1/4 cups powdered sugar
2 cups heavy cream
Method - The Procedure
Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.
Add the cream and then softly whip until thick and smooth but not stiff.
Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.
Ingredients
Lime wedge, plus more for garnish
Salt
Ice
4 ounces white tequila
2 ounces Triple Sec
1/2 cup pomegranate juice
1 lime, juiced (optional)
Club soda
Method - The Procedure
Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glas
