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.
Plus: Ultimate Cocktail Guide
1 lime wedge
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 It
Moisten the outer rims 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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.