- Level: Easy
- Total: 3 hr 15 min (includes cooling and freezing time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 632
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 8 g
- Sugar
- 92 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 838 mg
- Level: Easy
- Total: 3 hr 15 min (includes cooling and freezing time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 632
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 8 g
- Sugar
- 92 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 838 mg
Ingredients
Mexican Simple Syrup:
Red Hot Ice Cubes:
Rim:
Margarita:
Directions
- 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.
