Texas Red River Margaritas Recipe

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Texas Red River Margaritas Recipe

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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. —Danny Schneider, Omaha, NE
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + standing
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + standing

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

Directions

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. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Texas Red River Margaritas in Taste of Home Christmas Annual Annual 2016, p12

  • 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
  1. Place tequila and jalapenos in a small bowl. Let stand 2-3 hours.
  2. 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.
  3. Strain tequila into a small bowl, discarding jalapenos. Stir in grapefruit juice and simple syrup. Serve in prepared glasses over ice. Yield: 2 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Texas Red River Margaritas in Taste of Home Christmas Annual Annual 2016, p12

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