Margarita Marmalade Recipes

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Steps:

• Moisten the edge of a glass with lime wedge, then dip it in salt. Fill a cocktail shaker halfway with ice. Add agave wine, Cointreau, lime juice, marmalade, and sugar; shake 30 seconds. Fill glass with ice, strain drink over top, and garnish with orange and lime wedges.

Steps:

• If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.
• Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!
• Serve ice cold.

Steps:

• Zest the limes, measuring 6 tablespoons to ½ cup lightly packed lime peel (The strips of peel should be no wider than about ¼ inch).
• Using a sharp knife, peel off the white pith from the limes and discard it.
• Chop lime fruit, eliminating the seeds; measure 1 1/3 cups of pulp.
• Place the zest in a heavy nonreactive saucepan; cover with water.
• Bring to a boil over high heat; boil 1 minute, and pour off water.
• Add the chopped pulp and 3 cups water to the pan; let the mixture stand, lightly covered, for at least 4 hours or up to 24 hours.
• Sterilize 3 half-pint canning jars.
• Bring the mixture to a boil; boil until the fruit and zest are tender (about 10 minutes).
• Measure the fruit and its liquid and add an equal amount of sugar.
• Bring the mixture back to a full rolling boil; boil until it gels, which may be as little as 3 minutes more since it is already hot.
• Spoon a teaspoon of the marmalade onto a chilled saucer; let the mixture sit for about 10 seconds, then tip the sauce of bit; if the liquid separates and runs like water across the plate, it is not done yet.
• Test every minute or two, until the marmalade holds a soft shape.
• Stir in the tequila and Triple Sec.
• Pour the marmalade into the jars, leaving at least ¼ inch headspace.
• Cover, cool, and refrigerate, or process in a boiling-water bath for longer storage.
• Store upside down for the first few hours to help distribute the fruit evenly.
• It takes at least several hours for the marmalade to set up.
• It keeps refrigerated for several weeks.

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
• Blend together lime, salt and sugar in a small blender or mini food chopper.

Steps:

• To salt-rim the glasses, rub a cut lime around the rim of each of 4 stemmed goblets. Fill a saucer with salt. Dip goblet, upside down, into salt. Refrigerate goblets until ready to use.
• Fill blender three-quarters full of ice cubes. Pour lime juice, tequila, and Cointreau over ice. Add sugar; blend, starting slowly, and then increasing to high speed, until ice is very finely chopped and mixture is frothy. Taste for sweetness; add more sugar if desired. Blend a few seconds more; pour into salt-rimmed glasses. Serve immediately.

Steps:

• In a bowl or resealable bag, combine tequila, lime juice, honey, garlic, and cumin; stir or seal the bag and shake until blended.

Steps:

• Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
• Melt four 1 oz squares white chocolate according to package directions.
• In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
• Shape into 1-inch balls and coat with sugar. Store in refrigerator.