Recipe courtesy of Amanda Freitag

Red Hot Margarita

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  • Level: Easy
  • Total: 3 hr 15 min (includes cooling and freezing time)
  • Active: 40 min
  • Yield: 4 servings
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Mexican Simple Syrup:

Red Hot Ice Cubes:




  1. 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.)
  2. 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.
  3. For the rim: Combine the salt, sugar, cinnamon and chile-lime seasoning in a shallow dish. Set aside.
  4. 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.
  5. 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.
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