We use silver, or clear, tequila in this mint margaritas recipe. For an appealing presentation, rub the rims of the margarita glasses with lime wedges and dip the rims in a half-and-half mixture of kosher salt and sugar. Serve with fresh lime wedges as a garnish, if desired.

Bill Jamison and Cheryl Alters Jamison
Recipe by Cooking Light July 2008

Gallery

Lee Harrelson; Styling: Ana Kelly, Mindi Shapiro

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients and 1/2 cup tequila in a medium saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan. Remove tequila mixture from heat; steep 15 minutes. Strain through a sieve into a bowl; discard mint. Stir in juice, Grand Marnier, and remaining 1/4 cup tequila. Cool to room temperature. Add bitters, if desired.

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  • Place mixture in a zip-top plastic bag; seal and freeze 2 hours (alcohol will separate). Knead bag to combine mixture. Pour 2/3 cup margarita into each of 6 margarita glasses.

Nutrition Facts

222 calories; calories from fat%; fatg; saturated fatg; mono fatg; poly fatg; protein 0.1g; carbohydrates 36.9g; fiber 0.2g; cholesterolmg; iron 0.1mg; sodium 1mg; calcium 6mg.