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- Dish type
- Tequila cocktails
This Italian margarita is bursting full of flavour. It's perfect for the summer! Sugar rimmed glasses are filled with crushed ice and then amaretto, tequila, sweet and sour mix and orange liqueur.
11 people made this
- 2 tablespoons icing sugar
- 4 cupfuls crushed ice
- 500ml sweet and sour mix
- 150ml tequila
- 150ml amaretto
- 4 tablespoons orange liqueur
- 4 orange slices for garnish
- 4 lime slices for garnish
MethodPrep:5min ›Ready in:5min
- Slightly moisten rims of four 350ml glasses and dip in icing sugar to rim the glasses; fill each with crushed ice.
- Combine the sweet and sour mix, tequila, amaretto and orange liqueur in a serving jug; stir. Pour mixture into the prepared glasses. Garnish each drink with orange and lime slices.
Sweet and sour mix can be purchased online.
Reviews & ratingsAverage global rating:(12)
Reviews in English (11)
this is seriously amazing. i made some revisions (no confectioners' sugar and not mixing the amaretto in until the drink was poured) but otherwise AWESOME!-31 Oct 2010
Bring on the margaritas! Made popular from the Olive Garden, this Italian margarita with amaretto comes with the perfect sweet and sour balance for one refreshing cocktail. This easy margarita recipe takes just a few minutes to whip up, and you only need a handful of fresh ingredients.
Love a twist on a classic margarita? Same. And that's exactly why I'm bringing you this amaretto-spiked margarita.
We still get plenty of bright lime that we all know and love from our margaritas, but the amaretto adds a welcomed richness to make one unforgettable tequila cocktail. I find amaretto is one of those flavors that people love, but for whatever reason, it's rarely the first liqueur that comes to mind when mixing drinks.
So how about we put an end to that? People love margaritas, and people love amaretto. Let's flex those hosting skills and give the people what they want at our next gathering -- enter these ridiculously delicious amaretto Italian margaritas.
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The Best Italian Margarita You’ve Ever Tasted
There are three things I know for: my love of Pete Wentz (and Fall Out Boy), all things aqua, and all the margaritas! The Italian margarita came to be when I was craving the same drink I had once been served at a restaurant but didn’t feel like taking the 90-minute drive to get one. So what is a margarita girl to do in a predicament like that, come up with her own!
After a trip to the store and playing the bartender in my kitchen, I finally found the perfect recipe for the best Italian margarita.
- Pour over ice and mix
- *to make a frozen margarita add the mixture and ice to a blender. Blend and pour into your glass.
This margarita is DeLiCioUs! The combination of orange and almond flavors is so refreshingling sweet. You’ll love this margarita!
- FOR THE MARGARITA:
- 6 ounces, fluid Frozen Limeade Concentrate
- 6 ounces, fluid Tequila
- 4 ounces, fluid Triple Sec
- 3 ounces, fluid Orange Juice
- 4 ounces, fluid Amaretto
- 1 Tablespoon Splenda
- Ice, As Needed
- FOR RIMMING THE GLASS:
1. Dip rims of glasses in amaretto, then into sugar set aside.
2. Combine all margarita ingredients into the pitcher of the blender.
3. Add ice by small handfuls while blender is running on medium-high and continue adding until you reach your desired consistency. (Adding the ice in small batches makes for a smooth frozen margarita!)
Margarita is the most common cocktail served in the United States. This cocktail consists first of lime or lemon juice, then, triple sec, and lastly tequila. The most important ingredient to this drink is the lime juice which is from thick-skinned Persian lime. Therefore, margaritas with lemons have a softer taste compared to the one made with lime.
Moreover, the margarita is one of those dishes with a history that many are attributed. However, its origin is unlikely that we get to know without a doubt. And although it is a drink made from a popular Mexican liquor such as tequila. Rather, it is believed that it is unlikely that a Mexican would invent it.
Furthermore, according to Imbibe, “It is difficult to believe that a Mexican invented this drink, although it is very likely that it was created on Mexican soil. Since the country has never had a culture of cocktails, and until now, many times Mexicans do not take as many margaritas.”
Making the dough:
Mix flour, water, salt and yeast. Pour a liter of water into a dough making machine, dissolve 50-55 g of salt, add 10% of the total amount of flour you are planning to use, then dissolve 3g of yeast, and start mixing gradually adding the remaining 1.8 Kg flour until the dough reaches the desired texture and consistency, defined as "Il Punto di Pasta", smooth to the touch and very extensible .
Let the the dough rest on a marble slab or a wooden surface for 2 hours covered with a damp cloth and then divide into individual ball-shaped portions of 180 grams each.
Set aside in a container to rise for a second time for 4-6 hours at room temperature.
A liberal dash of amaretto adds very Italian subtexts of apricot and almond to your classic Margarita.
Discovered in 2005 at the Club Bar, The Peninsula Beverly Hills, USA.
There are approximately 197 calories in one serving of Italian Margarita.
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