Outback Steakhouse Coral Reef 'Rita

By Todd Wilbur

This Outback margarita will quench and soothe—just what the doctor ordered. A mildly fruity on-the-rocks margarita is powerful ammunition in any home bartender's arsenal of party cocktails. I like tequila. Tequila is my friend. But watch yourself. If you get to the bottom of too many of these tasty pink drinks you might feel like a used pinata in the morning.

Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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1 1/4 ounces Margaritaville gold tequila (1 shot)
3/4 ounce triple sec
3 ounces (about 1/3 cup) cup sweet-and-sour mix
3 ounces (about 1/3 cup) cranberry juice
3/4 ounce Grand Marnier
Margarita salt (for rim of glass)

Optional

Wedge of lime

Do This
- Restaurant/Brand
  Outback Steakhouse
- Instructions
  
  1. If you want salt on the rim of your glass, moisten the rim of a 16-ounce mug (or glass) and dip it in margarita salt.
  
  2. To make the drink, fill the glass with ice.
  
  3. Add the tequila, triple sec, then some sweet-and-sour mix and cranberry juice (in equal amounts—about 1/3 cup each should do it) to within a half-inch of the top of the glass. Stir.
  
  4. Splash a half shot of Grand Marnier over the top of the drink.
  
  5. Add a wedge of lime and serve with a straw.
  
  Makes 1 serving.