El Pino Diablo Margarita Recipe
(Famed Chef and Modren Mexican Maestro, Richard Sandoval reveals the secret to his Diablo Margarita)
Pineapple and Serrano Chile-infused Tequila
Pour bottle of tequila into an airtight container and add the serrano chile, diced. Add 1/2 meduim pineapple, diced, and refrigerate for tow days.
Rub rim of each cocktail glass with lime wedge; swirl glass in salt to coat rim. Combine half of each of the remaining ingredients, except garnishes, in blender container; blend until ice is finely chopped and mixture is slushy. Pour into salt-rimmed glasses. Repeat with remaining ingredients. Garnish, if desired.
Add ingredients, plus ice, to cocktail shaker and shake well. Strain into salted glass. Garnish with lime wedge.
Pour the tequila, Blue Curacao, 7-Up and Rose's lime juice into a cocktail shaker half-filled with ice cubes. Add pineapple juice to taste, and shake vigorously. Strain into an old-fashioned glass 1/4 filled with ice cubes, and serve. ingredients into blender and blend.
RIm the glass with the cocoa rimmer. Combine all ingredients in a shaker and pour into a glass.
Mix orange, lime and grapefruit juice along with the tequila and orange liqueur. Chill drink. Put everything into a shaker, then shake and strain into a salt-rimmed glass with ice. Garnish using a lime, orange and grapefruit slice.
Put all ingredients into shaker, shake and serve.
Combine half of each of the first 4 ingredients in container of an electric blender. Process 30 seconds. Gradually add enough ice cubes to bring mixture to 3 1/2 cup level; blend until smooth. If you want to freeze for later use, pour mixture into a large freezer container. Repeat procedure with remaining half of ingredients. Cover tightly and freeze up to 1 month.
To serve, If frozen, thaw 20 minutes or until mixture becomes slushy. Rub rims of cocktail glasses with lime wedge. Place salt in saucer; spin rim of each glass in salt. Pour beverage into prepared glasses. Garnish, if desired. Serve immediately. Yields about 7 cups.
In a blender or food processor, whirl limeade concentrate and ice until ice is very finely crushed. Add beer (if space in blender is limited, add only part of the beer). Pour into salt-rimmed glasses (add any remaining beer equally to each) and garnish with lime wedges. Serves 6.
Combine all ingredients into a blender. Blend until smooth consistency. Place grapefruit wedge on rim of the glass. Makes 6 - 8 servings.
Put all ingredients except the 3 lime wedges into a shaker. Squeeze 2 of the lime wedges into the shaker. SHAKE WELL! Rim outside of glass only with lime. Salt only the outside of the glass. Add fresh crushed ice to glass. Strain mixture over ice. Squeeze remaining lime wedge in glass.
Mix all in blender. Blend at slow speed until smooth and pour into a glass.
Put all ingredients into a blender with ice and blend. Serve with a lime wedge on glass.
Put all ingredients into blender and blend. Garnish with a wedge of lime.
Serve on the rocks.
Add all ingredients to blender and blend until smooth. Makes 2 servings.
Juice tangerines. You should have about 1 3/4 cups juice. Place in blender with pineapple, sweetener, lime juice, ice, chili powder, and salt. Blend on highest speed till smooth, about 30 seconds. Serve margaritas in goblets garnished with pineapple wedges.
In a pitcher mix the ingredients. Shake well and poor over ice.
Mix ingredients in ratio below over ice.
Put raspberries in a blender with the ice, margarita mixer, orange juice concentrate and sweetened lime juice. Blend until smooth and slushy. Pour into 2 glasses and garnish with whole raspberries, if desired.
Rub rim of glass with a rind of lemon and dip in salt. Shake ingredients with ice and strain into cocktail glass.
Mix all ingredients with ice and strain into a glass and serve.
Blend all ingredients together; serve in a 14-ounce glass. Garnish with lime and watermelon wedge.