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Peppermint Margarita

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Jack & Cala Coleman

"Peppermint margarita with a candy cane rim."
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15 m servings 133 cals
Original recipe yields 24 servings

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  • Prep

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  1. 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.
  2. Blend tequila, simple syrup, limeade, peppermint schnapps, triple sec, and lemon juice in a blender until smooth. Pour tequila mixture into a quart jar.
  3. 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.

Nutrition Facts

Per Serving: 133 calories; 0 g fat; 23.1 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 3 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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