I’ve been in the mood for a margarita. It’s not just because tomorrow is Cinco de Mayo, a day we celebrate in this household as an excuse to gorge on Tex-Mex deliciousness. It’s because they are light and refreshing and delicious and one of the perfect excuses to make up a nice fresh pico de gallo, pull out some chips and ‘waller’ in the ‘Lord.I.Crave.Salt.Pass.Me.A.Lick’ sty.
Now, I have to say, I’m not one to care a lick (salt or otherwise) for any margarita that’s concocted with sweet and sour mix. And I don’t much care for those versions that use a simple syrup. They are just too darned sweet for my taste.
I’ve made watermelon, mango, raspberry, strawberry and even carrot juice margaritas; this recipe with grapefruit juice is one of my favorites. I think the reason I love it so much is the tartness of a margarita is intact, with just the right pinch of sweet. Anyway…I thought I’d post it a day early, in case anyone wanted to add it to their own Cinco de Mayo celebration.
Remember, they don’t call that stuff ‘ta-kill-ya’ for nothin’. Be sure to drink responsibly.
- 8 ounces tequila (I used Patron)
- 4 ounces of orange flavored liqueur (I used Cointreau)
- Juice from one lime
- 2½ cups pink grapefruit juice
- Pour all four ingredients into a pitcher with some lime and grapefruit slices and stir. Rub the edge of a glass with either a lime or grapefruit slice, dip the damp rim into some margarita salt (kosher salt will work fine), toss in some ice and pour from the pitcher into the salted glass.