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Red Hot Margarita
Serves 8
"We were trying to come up with a margarita for our winter bar menu at Frontera
Grill," Rick recalls. "So we were thinking mulling spices . . . bright red color . . . and
then someone said it: 'The drink should taste like a liquid version of those Red Hot candies.'
Bingo.
Ingredients
Red Hots Infusion 1/2 (7-ounce) box Red Hots (Ferrara is the brand Rick uses) 2 cups (16 ounces) water 1 1/2 teaspoons ground cinnamon, preferably Mexican 1 teaspoon light brown sugar 1 teaspoon grated orange zest 1 whole clove Limeade 3/4 cup (6 ounces) fresh lime juice1/4 cup granulated sugar 3/4 cup (6 ounces) water 1 cup (8 ounces) El Tesoro blanco tequila 1/2 cup (4 ounces) Gran Torres orange liqueur Ice cubes Lime slices for garnish |
 Photos by Maren Caruso
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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.
