Do you enjoy a delicious margarita that’s not too sweet, has just a little zest and is too good to stop at just one? The Tin-Topo is for you!

Honestly I’ve never met a margarita I didn’t enjoy, but there are some I prefer over others. For instance The Tino’s Special at Joe T. Garcias, in Fort Worth, The Heart of Texas at Güero’s Taco Bar, in Austin or The El Jefe from Abuelo’s but only here in Lubbock, it’s not the same anywhere else!

Thankfully we are slowly coming out of quarantine but with our little man at home we still aren’t going out to eat publicly just yet. This means momma had to get creative! Now, I love a good ranch water but there are times when I want something a little sweeter and here it is, The Tin-Topo Margarita.

Cheers, friends!

TIN-TOPO MARGARITAS
total time: 15-20 MINS

INGREDIENTS:
• 1 – 12 fl oz tin can of frozen limeade
• 1 full can of tequila
• 1/2 can triple-sec
• 1/4 can fresh-squeezed lemon juice
• 1/4 can fresh-squeezed lime juice
• 1/4 can orange juice
• 2 – 12 fl oz Topo Chico Mineral Water
• 1 lime, sliced for garnish
• coarse salt for rims of glasses for garnish

INSTRUCTIONS
1. Rub rims of glasses with a lime wedge
2. Sprinkle coarse salt in a saucer and dip rims in salt while rotating to gather salt
3. In a pitcher or blender (if you want them as frozen margs) combine remaining ingredients
4. Mix well! Be careful when pouring in Topo Chico it can get a little wild
5. Fill salted-glasses with ice (if you want them on the rocks)
6. Pour mixture in glasses and garnish with lime

enjoy

When you make these little glasses of limey-heaven in a cup snap a picture and tag me on social @kellitylerphoto