Mini Big Red Margaritas

Mini Big Red Margaritas served in mini big red cans are the ultimate Texas sipper. Big red, tequila, lemon juice and plenty of ice blended to create mini big red margaritas.

Nothing beats the Texas heat like a margarita! Bring on the big red!

I grew up drinking Big Red. Mami kept them icy cold in our garage fridge and packed them for our trips to the beach. Nothing beat a big red after an afternoon at the beach. Wonderful memories.  

Big red is a true Texas gem – served with barbacoa, with tacos and even made into one of my favorite cakes, the big red cake.

I first made these margaritas for a carne asada while living in Edinburg, Texas. They went down too smoothly. I was an instant fan of them. Today I want to share the cutest twist to my original recipe. 

First off I love anything mini, mini tostadas, mini cheesecake, pero a mini margarita?!? Yo queiro!

How perfectly perfect for parties, BBQs, or any festive event.

I whipped my mini big red margaritas using the 7.5 ounce can – you can find them at your local HEB sold in packs of 10.

BIG RED HISTORY

Big Red was invented in 1937 in a Waco laboratory by Grover C. Thomsen and R.H. Roark.

Originally named Sun Tang Red Cream Soda and was marketed exclusively in Central and South Texas and around Louisville, Kentucky.

In the late fifties Harold Jansing heard people refer to sun tang red as Big Red, and knew he had to make the name change official.

WHAT YOU NEED TO MAKE MINI BIG RED MARGARITAS:

10 pack of big red mini cans – 7.5 ounce each

tequila blanco

fresh lemon juice

plenty of ice

can opener

tajin, or salt

lemon wedge and slices

HOW TO PREPARE CANS FOR SERVING

Open can, pour into blender.

With a can opener, carefully remove top of can.

My lid came off easily with no sharp edges.

If you are worried about sharp edges, serve margaritas with a colorful straw.

HOW TO MAKE MINI BIG RED MARGARITAS

Open and pour big red into a blender.

With a can opener remove lid from big red can.

Run lemon wedge around can, dip into tajin.

Add tequila and lemon juice to blender, fill with ice.

Blend on high until it’s smooth and has a slushy consistency. Feel free to add more ice as needed.

Taste, add more tequila if desired, blend.

Pour into cans, garnish with lemon slice.

If worried about sipping from a can, add straw to can. 

Print

Mini Big Red Margaritas

Author: Vianney Rodriguez

Ingredients

• 6 – 7.5 ounces mini big red cans
• 6 ounces tequila blanco
• 3 ounces lemon juice
• tajin & lemon wedges for rimming
• ice
• Lemon slices for serving

Instructions

1. Open and pour big red into a blender.
2. With a can opener remove lid from big red can.
3. Run lemon wedge around can, dip into tajin.
4. Add tequila and lemon juice to blender, fill with ice.
5. Blend on high until it’s smooth and has a slushy consistency. Feel free to add more ice as needed.
6. Taste, add more tequila if desired, blend.
7. Pour into cans, garnish with lemon slice.
8. If worried about sipping from a can, add straw to can.

Recipe Notes

Makes 6