mexican-food-ideas

Red-Hot Margarita for Valentine's Day

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 zest 1 whole clove For the Limeade: 3/4 cup (6 ounces) fresh lime juice 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 ice cubes lime slices

Directions:

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.