Recipe

Reba McEntire’s Redhead ’Rita

The queen of country music’s margarita of choice is almost too pretty to drink

Recipe by Reba McEntire

September 26, 2023

Photo: Kris D’Amico Photography

In her new cookbook, Not That Fancy: Simple Lessons on Living, Loving, Eating, and Dusting Off Your Boots, country music maven Reba McEntire shares a recipe for her favorite margarita, dubbed the Redhead ’Rita. “Around here we like to call it a marga-Reba,” the Oklahoma native quips about the pink-hued cocktail, which is finished with a raspberry-and-lime rim. Read our interview with McEntire and find more recipes here.

Ingredients

REDHEAD ‘RITA (YIELD: 1 COCKTAIL)
FOR THE ’RITA
- 1½ oz. tequila blanco
- ½ oz. Solerno Blood Orange Liqueur
- ½ oz. Ancho Reyes chile liqueur
- 1 oz. prickly pear puree (or guava or watermelon juice)
- 1 oz. fresh raspberry puree
- 1 oz. fresh lime juice
- ½ oz. agave syrup (or simple syrup)
- 5 drops saltwater (or a dash of salt)
- 1 slice lime, for garnish
FOR THE RIM
- ¼ cup Himalayan pink salt
- ¼ cup freeze-dried raspberries, blended into powder
- 1 tbsp. sweetened lime juice

Preparation

Prepare the glass: Fill a margarita glass with ice and set aside to chill.

Make the drink: Fill a cocktail shaker with ice. Add in the tequila, liqueurs, purees, lime juice, syrup, and saltwater and shake vigorously to combine.

Prepare the rim mixture: Whisk together the salt and raspberries in a small bowl. Pour into a shallow dish. Place the sweetened lime juice into a separate shallow dish.

To serve: Discard the ice from the margarita glass. Dip the glass in sweetened lime juice, then into the salt mixture, pressing firmly to create a thick rim. Fill the glass just below the rim with fresh ice. Strain the drink into the center of the glass. Garnish with a slice of lime, and enjoy!