Margaritas are great in the summertime. Margaritas are even great in the springtime. Come to think of it, margaritas are really great any time of year as long as they are made properly. I am a bit of a snob when it comes to this cocktail, and I’m not sure if I necessarily have the right to be, but let’s just say I know what I like.
When I order a margarita and I get a syrup-y, lime green, sometimes neon concoction of who-knows-what set in front of me, I have to admit that it brings me down a little. I love fresh juices, good tequila, and just the right amount of “extra oomph” added to my margaritas. In my beefy quesadillas post, I told you that Mark and I have some sort of Mexican dish pretty regularly in our household. At the risk of sounding like a lush, we almost ALWAYS have a margarita to go with dinner when we make Mexican.
Mark is the king of margaritas, and he is my absolute go-to cocktail wizard when it comes to this drink. One of my favorite things about his margaritas is that he just eyeballs the amounts, but he is always consistent and his drinks are well-balanced. I, however, have one of the heaviest hands ever when it comes to pouring booze. You would think that a former bartender would know how to make a normal drink … no. I suck. He is the drink master in this house.
We had a Saturday night to play around with a few different flavors and ingredients, and he ended up making a pretty nice jalapeño watermelon margarita with some great watermelon juice we found at the grocery store across the street. The next day, we had the ENTIRE day off, so I convinced Mark to give his recipe from the night before another go. You know, just for quality check. Not because my team lost in the second round of the NCAA tournament and it wasn’t even dinnertime yet. Nope. Quality check.
His remake was a success, but we still had more grapefruit juice leftover from our trials. I just hate wasting fresh juice, so I knew it was only right to try to reclaim my title as former (fairly successful) bartender, and give a new margarita recipe a go. And, wha la! With my past bartender knowledge and current thorough research, I present you with my grapefruit margarita:
- 1.5 oz. silver tequila
- 1/2 oz. triple sec
- 2 oz. margarita mix (I used Sauza)
- 1 oz. freshly squeezed grapefruit juice
- 1/2 oz. orange juice
- 2 lime wedges
- 1 gigantic ice cube (or whatever you've got!)
- Mix liquids together into a shaker.
- Squeeze one lime wedge into liquids, drop lime wedge into shaker.
- Add three ice cubes; cover with shaker lid.
- Shake furiously for a few seconds until ice starts to break.
- Remove lid, pour into glass over one gigantic ice cube.
- Garnish with one lime wedge.
- The grapefruit flavor is not overly strong for this recipe, but rather balanced. Feel free to add a little more if you want to taste more of it!