Peppermint margarita with a candy cane rim.
Ingredients
- red colored sugar: 0.25 cup (or as needed)
- white sugar: 0.25 cup (or as needed)
- lime: 1 piece (cut into wedges, fresh)
- white tequila (such as Jose Cuervo Clasico®): 1 cup
- simple syrup: 1 cup
- frozen limeade concentrate: 1 can (6 ounce can)
- ½ fluid ounces peppermint schnapps: 4 piece (to taste)
- triple sec: 0.5 cup
- lemon: 0.5 piece (juiced)
- ice cubes: 8 cups (or as needed)
- grenadine syrup: 1 Tbsp (or as desired)
- brandy-based orange liqueur (such as Grand Marnier®): 1 fl oz
- candy canes: 1 Tbsp (crushed)
Metric Conversion
Stages of cooking
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Pour 1/4 to 1/2 inch of red sugar onto a small, shallow plate. Pour 1/4 to 1/2 inch of white sugar onto another small, shallow plate. Moisten the rims of margarita glasses with a wedge of lime, dip the moistened glasses into the red sugar, then the white, alternating sugars so that the edge of the glass looks like stripes on a candy cane; set aside.
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Blend tequila, simple syrup, limeade, peppermint schnapps, triple sec, and lemon juice in a blender until smooth. Pour tequila mixture into a quart jar.
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Fill blender with ice cubes. Pour 1/4 the tequila mixture over the ice and blend until smooth. Add grenadine for color while the mixture is blending. Pour mixture into prepared margarita glasses, add a splash of orange liqueur, and sprinkle crush candy canes over each margarita. Repeat with remaining tequila mixture and ice cubes.
