Red Hot Santa Tini Food

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.

RED HOT AND BOTHERED

Steps:

• Muddle the strawberries, vodka, blood orange juice, agave and mint in a cocktail shaker. Add ice and shake vigorously until chilled. Strain into an ice-filled old fashioned glass. Add a splash of ginger beer and garnish with the blood orange slice.

RED TINI

Steps:

• In a blender, add ice, frozen strawberries, vodka, and energy drink. Blend until smooth and serve.