Peppermint Margarita

Peppermint Margarita

Jack & Cala Coleman

"Peppermint margarita with a candy cane rim."
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15 m servings 133 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Pour 1/4 to 1/2 inch of red sugar onto a small, shallow plate. Pour 1/4 to 1/2 inch of white sugar onto another small, shallow plate. Moisten the rims of margarita glasses with a wedge of lime, dip the moistened glasses into the red sugar, then the white, alternating sugars so that the edge of the glass looks like stripes on a candy cane; set aside.
  2. Blend tequila, simple syrup, limeade, peppermint schnapps, triple sec, and lemon juice in a blender until smooth. Pour tequila mixture into a quart jar.
  3. Fill blender with ice cubes. Pour 1/4 the tequila mixture over the ice and blend until smooth. Add grenadine for color while the mixture is blending. Pour mixture into prepared margarita glasses, add a splash of orange liqueur, and sprinkle crush candy canes over each margarita. Repeat with remaining tequila mixture and ice cubes.


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