Reba McEntire’s Redhead ’Rita

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

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.

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    • 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


    • ¼ cup Himalayan pink salt

    • ¼ cup freeze-dried raspberries, blended into powder

    • 1 tbsp. sweetened lime juice


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

  2. 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.

  3. 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.

  4. 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!

Taken from Not That Fancy: Simple Lessons on Living, Loving, Eating, and Dusting Off Your Boots by Reba McEntire. Copyright © 2023 by Reba McEntire. Used by permission of Harper Celebrate.