This spicy margarita starts out with a subtle heat, but thanks to the chile pepper ice cubes, the fire builds as the ice melts!
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 Fresno chiles, seeded and chopped, plus 2 Fresno chiles, halved, unseeded
- 3 tablespoons grenadine
- 1 1/2 cups freshly squeezed orange juice
- 3/4 cup tequila blanco
- 1/4 cup triple sec
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons light agave
- 2 tablespoons orange sanding sugar
- 2 tablespoons red sanding sugar
- 2 tablespoons yellow sanding sugar
- Kosher salt
Instructions
- Combine the chopped Fresnos, grenadine and 1/4 cup cold water in a blender and blend until smooth. Pour into 3/4 cup cold water and stir to combine. Pour into ice cubes trays and freeze until solid, about 2 hours.
- Combine the orange juice, tequila, triple sec, lime juice and agave in a pitcher and stir to combine. Add the halved Fresnos and muddle slightly with a wooden spoon. Chill at least 1 hour.
- When ready to serve, combine the sanding sugars and 1/4 cup salt in a small, shallow dish. Dip the rims of 4 rocks glasses in water, then into the sugar mixture to coat the rims. Fill the glasses with the Fresno ice cubes and strain the margarita over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 357 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 597 mg |