Texas Margaritas Food

TEXAS MARGARITA

Texas Margarita image

Freshly squeezed orange juice adds another layer of flavor and sets this otherwise classic margarita apart.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Time 5m

Yield Makes 1 drink

Number Of Ingredients 5

Ingredients

Kosher salt
1 ounce fresh lime juice, plus a lime wedge for the rim and a thinly sliced half moon of lime for serving
2 ounces tequila
1 ounce triple sec
1 ounce fresh orange juice, plus a thinly sliced half moon of orange for serving

Steps:

Pour salt into a saucer. Moisten the rim of a margarita glass with a lime wedge. Dip glass into salt and fill with ice; set aside.
Fill a cocktail shaker with ice and add tequila, triple sec, orange juice, and lime juice; shake to combine and strain into prepared glass. Garnish with lime and orange half moons. Serve.

TEXAS RED RIVER MARGARITAS

Texas Red River Margaritas image

When I lived in Texas, I decided to create a cocktail that represented my new home. I've found that blood orange juice works just as well as the grapefruit juice in this spicy margarita recipe. -Danny Schneider, Omaha, NE

Provided by Taste of Home

Time 15m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

4 ounces tequila
2 jalapeno peppers, quartered and seeded
1 tablespoon kosher salt
1 teaspoon coarse sugar
1 cup ruby red grapefruit juice
1/2 cup simple syrup

Steps:

Place tequila and jalapenos in a small bowl. Let stand 2-3 hours., Using water, moisten the rims of four margarita or cocktail glasses. Mix salt and sugar on a plate; hold each glass upside down and dip rim into salt mixture. Set aside. Discard remaining salt mixture on plate., Strain tequila into a small bowl, discarding jalapenos. Stir in grapefruit juice and simple syrup. Serve in prepared glasses over ice.

Nutrition Facts : Calories 421 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 74g carbohydrate (60g sugars, Fiber 0 fiber), Protein 1g protein.

SAN ANTONIO MARGARITA

San Antonio Margarita image

Josie Davidson is one of the great hostesses of South Texas and learned to make margaritas from her father, Chris Gill, who received the recipe in the 1970s from Mario Cantu, owner of Mario's, an old-line Mexican restaurant in San Antonio. She passed her knowledge along to The Times in 2015: Combine equal parts tequila, orange liqueur and fresh lime juice in a pitcher, using a measuring glass if you have one to get it to 26 ounces exactly (deploy a splash or so more than a cup per liquid if you don't), then add 6 ounces of water to the mix and set it in the refrigerator to chill. Serve over ice in glasses with salted rims. She doesn't use triple sec - she says it's too cloying. Her father advocates Cointreau. For Davidson, only Paula's Texas Orange liqueur will do.

Provided by Sam Sifton

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 3

Ingredients

1 cup plus a splash tequila
1 cup plus a splash orange liqueur
1 cup plus a splash freshly squeezed lime juice

Steps:

Combine liquids in a pitcher with 6 ounces water and stir to combine. Place in the refrigerator to chill.
Serve over ice in glasses with salted rims.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 23 grams