El Chile Café y Cantina, AustinThe 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

Food & Wine
January 2012

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Recipe Summary

Yield:
Makes 6 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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