Fresh Citrus Margaritas

Margaritas are my default cocktail and I like that. 

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They’re the sure bet when going to a new restaurant and not because I’ve had all winners.  Oh, I’ve sent back my share.  But the thing is… I know what they’re supposed to taste like and from there I can judge.

Lately though, at home, I’ve been experimenting with more citrus flavors.  A half of an orange, a wedge of lemon and a lime cut up in quarters.  If there’s a tangerine hanging around, it goes in too.  Thoroughly muddled, peels and all.

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If my lemon looks scathed, it was and it’s peel was sacrificed the day before for lemon sorbet.

One verdict has always been certain for me – salt.  Put it on the rim or have a salt lick on the table.  My credo is – If it’s margarita time, make the water retention count.

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There are no rules to this recipe.  Just that you have to like it.  Like more juices? Muddle away and pour a heavier hand.  Sweeter?  A dash of simple syrup should do the trick.  The good stuff – tequila of your choice, Grand Marnier and Cointreau, all in equal parts.

But if you want a recipe to use as a guideline…

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…try this for two margaritas and enjoy the days of all margarita days!

Muddle in a pitcher-

  • Orange half
  • Lemon wedge
  • Lime (1) slice into wedges

Add in equal parts –

  • Tequila
  • Grand Marnier
  • Cointreau

Pour into an ice filled shaker. Shake. Pour into a salt rimmed glass filled with ice.  Adjust sweetness with simple syrup* if desired,  Garnish with citrus slices in the margarita itself.

Simple Syrup is a sweet mixture of equal parts granulated sugar and water brought to a boil to dissolve the sugar then cooled before use.  It is used to sweeten beverages.  Store the unused portion in a container in the fridge.  It will keep indefinitely if refrigerated.

And for a great Prickly Pear Margarita, click on the link!  So good!

Happy Cinco de Mayo, amigas!

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