Grapefruit Margarita – It’s Not Just for Cinco de Mayo

Grapefruit Margarita Recipe, Margarita with Grapefruit Juice Recipe,

Grapefruit Margarita

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.

P~

Grapefruit Margarita - It's Not Just for Cinco de Mayo
 
Grapefruit juice adds a refreshing twist on a classic cocktail.
Author:
Recipe type: Cocktail
Ingredients
  • 8 ounces tequila (I used Patron)
  • 4 ounces of orange flavored liqueur (I used Cointreau)
  • Juice from one lime
  • 2½ cups pink grapefruit juice
Instructions
  1. 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.

Grapefruit Margarita Recipe, Margarita with Grapefruit Juice Recipe, Grapefruit margarita with Cointreau recipe

Grapefruit Margarita

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

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