This weekend the dreary weather finally broke and summer appears to be back on its way. So when I had dinner with my husband’s family last night and was promptly handed this juicy, jewel-toned margarita, the world felt right again.
Margaritas are just perfect for an afternoon on the patio or for dinner with fish tacos. But if you’re going to make margs this summer skip the syrupy mixes and make them with fresh fruit instead. Your tastebuds (and your friends) will thank you.
Fresh Orange Margarita
3/4 z fresh orange puree (see instructions)
2 oz tequila
3/4 oz orange liqueur, preferably GranGala*
1 1/2 oz lime juice
1/2 oz simple syrup
salt or sugar
orange or lime slices
In a food processor or blender, combine 4 Cara oranges or blood oranges (navel if you can’t find those) with 1 Tbsp simple syrp and 1 tsp lemon juice. Puree until smooth.
Pour salt or sugar onto a plate. Use a wedge of fruit to wet the edge of a margarita glass and dip glass into salt/sugar to rim the glass. In a cocktail shaker, add ice, puree, tequila, GranGala, lime juice and simple syrup. Shake well and strain into the margarita glass.
*GranGala is an Italian liqueur similar to Gran Marnier but with a more pronounced orange flavor
Recipe from: Mixshakestir
Use this recipe as a base and experiment with flavors. To serve on the rocks, just puree the fruit well and strain. Or try freezing the fruit into small cubes and pureeing with a little bit of ice to serve it frozen. If you have a secondary flavor, use only a little so it creates a “what-is-that?” effect instead of overpowering your star fruit.
I think I’ll be trying: