Best Italian Margarita Recipes

OLIVE GARDEN ITALIAN MARGARITA

Steps:

• Moisten the rim of a margarita glass and dip it in green sugar crystals. Or skip this step if you prefer.
• Fill the glass with ice. Add tequila, triple sec, and sweet and sour mix.
• Serve with a shot of amaretto on the side, and garnish with a lime wedge and orange wedge on the rim.
• ( I don't know if you are supposed to add the amaretto to the drink once it is served, but whenever I go to Olive Garden I mix the shot of amaretto with the margarita and I think it tastes great).

ITALIAN AMARETTO MARGARITA

Steps:

• Dip rims of glasses in the extra amaretto and then dip in granulated sugar. In a blender mix amaretto, Frozen limeade, tequilla, orange juice, and ice until throughly mixed and you have the consistency you want for the ice.

SPICY ITALIAN MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add the limoncello, tequila and chile paste, if using. Shake vigorously for 30 seconds.
• Dip the rim of a rocks glass in a small splash of limoncello on a plate. Coat the rim with salt. Fill the glass with ice. Strain the cocktail into the prepared glass. Top with the seltzer and serve.
• Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks.
• Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest (or dehydrate it and add to the salt for rimming the Spicy Italian Margarita).
• If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.
• Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months. Makes about 3 cups.

MARGARITA ITALIAN ICES

Steps:

• Heat sugar, water, and juices in a small saucepan over medium heat until sugar dissolves, about 4 minutes. Let cool.
• Stir together citrus syrup, tequila, and Cointreau in a pitcher. Divide among twelve 3-ounce paper cups. Freeze on a rimmed baking sheet for at least 5 hours. Garnish with lime wedges.

ITALIAN MARGARITA

Steps:

• 1. Use the squeezed lime shell to moisten the rim of the glass, then dip into sugar to coat the rim.
• 2. Put all ingredients in a cocktail shaker with some ice and shake until frosty. Strain into the prepared glass.
• 3. You can also make this frozen but add a bit more Amaretto so the taste doesn't get diluted. Sometimes I use Amaretto to moisten the rim instead of lime.

ITALIAN MARGARITA

Steps:

• Combine ingredients.
• Pour into glass over ice.