The stories vary greatly about who inspired this sweet and sour libation.
It is said that the margarita was invented somewhere between 19, and by various bartenders and hotel owners throughout Mexico. There seems to be significant debate about when and who invented this globally recognized cocktail. It’s perfectly balanced and easy to put together, making it a great cocktail to serve to guests when you are entertaining. It’s sure to become your go-to margarita recipe! It is such a yummy cocktail, and is so smooth to drink. Whether you are making cocktails for game day, Cinco de Mayo, or any day of the year, our Marvelous Margarita is simple and delicious.
Then remove pitcher from the fridge, stir mixture, pour up to two servings at a time into a cocktail shaker with ice cubes, and shake vigorously. As guests arrive, fill prepared cocktail glasses with fresh ice cubes, and garnish with lime wheels. Cover the pitcher and refrigerate until ready to serve. To prepare the margarita mixture in advance, just add the lime juice, Cointreau liqueur, Tequila, and agave nectar to a pitcher, and stir to combine. Pre-slice all the lime wheels, place them in a Ziploc bag, and refrigerate until ready to use. Prep the garnishes in advance by dipping rims of all the glasses into honey (or agave), then into the Tajin, and set aside.
Spicy margarita with chili salt recipe full#
Although you will not use a full teaspoon of honey for a single serving, this technique is helpful when serving multiple cocktails when entertaining. Instead of using a plate for the honey, you can dip the tip of your finger in a little honey, and wet the rim with your finger.If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats. But if I add enough tequila, I may not even notice. With a doozy of a brain freeze sure to follow. I could sit in a pool of it all day with a gigantic straw to suck it all down. A little heat that hits the lips first, that’s cooled down with the icy blend that quickly follows. And it hits the spot just right with the required dosage of tequila and flavorful orange liqueur.īut what kicks my mango marg into high gear is the chile powder infused salt that rims the glass. This margarita is super fresh, thanks to the two ripe mangos that have gone through the spin cycle in the blender ( this one crunches ice like nobody’s business.) It’s a little limey, thanks to a generous squeeze of fresh lime juice.
Kim and I spent most of that vacation lounging in the pool reading books and drinking lots of mango margaritas. We’d rented our other friend’s vacation house ( see it here) where we blew up the pool toys and made the very necessary trip to the Mexican market to stock up on essentials: Chips and salsa, Mexican pancake mix (loaded with sugar and insanely delicious,) Nutella, mangos, lime and tequila.īienvenidos! Let’s get this party started. The first time I had a mango margarita was on a Mexican vacation in the small beach town of Todos Santos (if you haven’t been, you HAVE to go) with my little family of three and my BFF Kim and her husband. Then I say make it fruity, a bit limey and add some spice and bring me another. My idea of a great margarita is to make it strong and put it on the rocks. I save my frozen tendencies drinkable with a straw for milkshakes and smoothies. These mango margaritas with a chile salt rim are easy to make, so refreshing, and the perfect blend of sweet, tart, and spicy!įrozen cocktails aren’t really my thing.
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