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.
This recipe is available in
- 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)
- Wedge of lime
- Do This
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.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.