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Espolón Margarita

Daniela Miranda
  • 5 minutes
  • Serves

INGREDIENTS

1/2

Lime, Juice of

1 1/2 oz

Lime juice, fresh

1 tsp

Ancho chili powder

1 tbsp

Kosher salt

2 oz

Cointreau

4 oz

Espolon reposado tequila

Half a lime cut into quarters or slices to garnish