Here’s the perfect margarita for autumn — or anytime, for that matter. It’s a little sweet, a little salty and a lot delectable. The only thing is, I don’t think it would be as good served à la mode, so no ice cream in this margarita.
I especially like the sweet and salty flavors going on in this tasty morsel of a drink.
I serve this margarita with a straw because some of the caramel is at the bottom, which is a special treat. But then again, if you like salt, the rim of the glass is full of it along with caramel.
For an extra-special indulgence this season, give this caramel apple pie-margarita collision a try.
Caramel apple pie margarita recipe
Total time: 10 minutes
- 1/3 cup (4 ounces) tequila
- 1/4 cup canned light apple pie filling
- 1/4 cup soft and light caramel ice cream topping (for the margarita)
- 1 Granny Smith apple, peeled, cored and cut into large pieces
- 2 cups ice cubes
- 1/4 cup soft and light caramel ice cream topping (for rimming the glasses)
- Margarita salt (for rimming the glasses)
- 3 apple slices, cut in half (for garnish)
- 1 tablespoon soft and light caramel ice cream topping (for garnish)
- 1 lime, juiced
- To a small bowl, add the lime juice and the apple pieces. Mix until all sides of the apple are covered so that they won’t turn brown. Set aside.
- To rim the glasses, to a small- to medium-size bowl, add the caramel topping, and dip the rims of the glasses into it. Then dip the rims of the glasses into the margarita salt. Set aside.
- To a blender, add the tequila, pie filling, caramel topping, apple pieces and ice.
- Blend on the smoothie setting.
- Pour in the caramel- and salt-rimmed glasses, and garnish with apple slices and caramel topping.