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.
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
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
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!
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.
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