For the Red Hot Infusion
1/2 7-ounce box Ferrara Red Hots
2 cups water
1 1/2 teaspoons ground cinnamon
, preferably Mexican
1 teaspoon light brown sugar
1 teaspoon grated orange
1 whole clove
For the Limeade:
3/4 cup (6 ounces) fresh lime
1/4 cup (6 ounces) granulated sugar
3/4 cup water
To Finish and Garnish:
1 cup (8 ounces) El Tesoro blanco tequila
1/2 cup (4 ounces) Gran Torres orange liqueur
To make the Red Hots infusion, in a small saucepan, combine the Red Hots, water, cinnamon, brown sugar, orange zest, and clove. Bring to a boil, then simmer over medium-low heat for about 10 minutes, or until the Red Hots have dissolved. Pour through a fine-mesh sieve and discard the solids. Cover and refrigerate until cold.
To make the limeade, in a medium bowl, combine the lime juice, granulated sugar, and water. Stir until the sugar has dissolved. Cover and refrigerate.
To finish the margaritas, in a pitcher, mix together 2 cups of the Red Hot infusion, 1 1/3 cups of the limeade, the tequila, and the orange liqueur. (You can mix up a batch of the margaritas up to 2 hours in advance and refrigerate.) Pour a generous 1/2 cup (4 ounces) of the mixture into a cocktail shaker over ice. Shake vigorously for about 15 seconds, and then pour through the strainer spout into your favorite margarita or martini glass. Garnish with a few lime slices.
Tip: After a round of Red Hot Margaritas, switch to sparkling limeade, made by combining lime juice with sparkling water and sweetening with simple syrup.