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A sweet and refreshing cocktail to drink while watching team USA win gold
Whether you’re hosting a gold-medal Olympic viewing party or simply enjoying the highlights in the comfort of your own home, you can’t go wrong with themed cocktails. Sauza has come up with two cocktails, one using its blue silver tequila and one with its gold tequila, and whichever one you choose is guaranteed to be a winner.
This recipe is courtesy of Sauza.
Ingredients
- 1 part tequila, preferably Sauza Gold Tequila
- 1/2 parts triple sec liqueur, preferably DeKuyper
- 2 parts orange juice
- 2 parts lime juice
- 2 parts agave nectar
- Orange wheel, to garnish
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
Grilled-Citrus Margaritas
Light a grill. Grill the halved limes and lemons over high heat, cut side down, until lightly charred and juicy, about 5 minutes. Transfer to a plate to cool. Juice the limes into one measuring cup, and juice the lemons into another measuring cup you should have about 4 ounces of each juice.
Using the lime wedge, moisten half of the outer rim of 6 rocks or margarita glasses and coat lightly with salt, then fill each glass with ice. Fill a pitcher with ice and add the tequila, simple syrup and 3 ounces each of the lime and lemon juices. Stir well and strain into the prepared glasses. Using tongs and working with one at a time, hold an orange twist directly over the flame until just singed around the edges. Garnish the margaritas with the flamed twists and serve.
