El Chile Café y Cantina, Austin

The secret to this Mexican restaurant's award-winning spicy margarita is the sweet and smoky house-made chili powder that rims the glass.

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  • Servings: Makes 6 drinks

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  • 1 lime wedge
  • Chili powder
  • One 12-ounce can frozen limeade concentrate
  • 12 ounces gold or reposado tequila
  • 1/3 cup triple sec
  • 4 cups ice
  • 4 ounces fresh orange juice
  • 4 ounces fresh lime juice
  • 1/2 teaspoon Tabasco sauce

How to make this recipe

  1. Moisten the outer <a href="/articles/cocktail-basics-techniques#rimmingaglass">rims</a> of 6 margarita glasses with the lime wedge and coat lightly with chili powder. In a blender, combine the frozen limeade, tequila, triple sec and ice and blend well. Stir in the orange juice, lime juice and Tabasco sauce. Pour the drinks into the prepared margarita glasses and dust each one with chili powder.

Published January 2012

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