It's citrus season but of course in Colorado that's a moot point. I am fortunate though to have two groups of Snow Bird relations who nest in more temperate citrus regions to wait out the Northern winter's cold hold on their primary homeland. This leads to unexpected citrus care packages.
On a very gray windy day last week a large white box announcing 'Sunshine From Florida' arrived care of my local Fed Ex guy. Four large trays of grapefruit and oranges were safely tucked inside. When cutting open the first grapefruit for breakfast the aroma caused instant mouth-watering; fresh, tart and teasing of warm weather. Against the gray palette of yet another windy day, it truly was like the sun came out.
One of the pure joys of citrus season has to be enjoying freshly squeezed juice! In my pile of magazine recipes was one for an untried Grapefruit Margarita. Despite parting the holidays sure I'd never crave another cocktail, the moisture vacancy of our Colorado winter has left me parched and thinking there could not be anything more thirst quenching than this!
Recipe
Grapefruit Margarita
Ingredients
- 2 ounces tequila (preferably Silver)
- 1 ounce orange liqueur (I used Citronage which is mid range between Cointreau and Triple Sec; any can be used)
- 1 ounce grapefruit juice , preferably freshly squeezed
- ¾ ounce lime juice , freshly squeezed
- Garnish suggestion: wedges of grapefruit and slices of lime
Instructions
- Salting a glass rim: Pour a generous amount of coarse salt into a shallow plate larger than the rim of the glass to be salted. Cut a very shallow line in thin wedge of a lime (about 1/8 inch long). Place the cut on the lime wedge onto the rim of the glass and gently run it the entire perimeter of the glass rim. Turn glass over, place into salt, gently wiggle it back and forth and remove. This should have produced a perfectly lined rim of salt!
- Add all ingredients to a cocktail shaker filled with crushed ice. Shake and pour into a stemmed glass with salted rim* over ice.
- Alternative method for a larger batch: the original recipe suggests mixing all ingredients in an ice filled pitcher (I’d put the ice in after mixing) and pouring into glasses from the pitcher.
Notes
Nutrition
The best way to segment a perfect grapefruit half is with a Grapefruit Knife. With its double sided, serrated edges and gently bent end, the knife makes easy swift pieces. Just run the knife along the inside of each segment side then make a full circle of the outside perimeter between the edge of the segments and the peel. They lift out effortlessly especially if using a pointed end Grapefruit Spoon.
Chandra@The Plaid and Paisley Kitchen says
I must make this very soon!! Thanks for sharing!
Boulder Locavore says
You are very welcome and I hope you will!
Kiri W. says
Oh yum! I recently had a melon margerita, and that was amazing, too. Very creative, I bet my wife would favor this drink P)
Boulder Locavore says
This is yummy, trust me. Completely thirst quenching and fresh!
Stephanie @ Eat. Drink. Love. says
I love fruity margaritas, but they are often too sweet for me. I think grapefruit is a great idea that would make these less sweet compared to other flavored margaritas! Great recipe!
Boulder Locavore says
I agree Stephanie. I've really begun to stir clear of Triple Sec opting for Citronage or Cointreau instead. I feel they deliver the orange flavor without the sugar which makes a difference too.
janet@fromcupcakestocaviar says
I'm not a big drinker but I can see myself sitting on the back porch in warm weather with one of these. Yummy!
Boulder Locavore says
I agree Janet but since we don't expect warm weather for probably 4-5 more months I think I may enjoy one inside by the fireplace!
unorthodoxepicure says
I'm not a fruity-drink type of person, but this recipe just might appear at a table near me very soon. Looks very good!
Boulder Locavore says
I only like fruity drinks that are not overly sweet. This cocktail hit the spot for me I think due to the acid from the citrus really keeping it from becoming overly sweet and making it so refreshing. I think using freshly squeezed juice or fresh purchased juice (preferably organic) with no added sweetener lends itself best to the end result.
Peggy says
I used to hate grapefruits when I was a kid. But I just had one the other day and it was like I fell in love for the first time! It was so friggin good! So I'm sure this margarita would be 100x better too =)
Boulder Locavore says
My recollection was having powdered sugar put on my grapefruit halves as a kid. I'm sure to cover up a very tart variety but that seems like the weirdest combination now; like drinking grapefruit juice after brushing your teeth. They just don't go together!
The Mom Chef says
I'll bring the grapefruit pound cake, you bring the margaritas, ok? I love citrus and I adore grapefruit. This looks fantastic, but of course, everything you make always does. Pinned, stumbled, and everything else I can think of!
Boulder Locavore says
I was just thinking of you this morning! Grapefruit pound cake?! That sounds fantastic! I have not ever heard of one being made from grapefruit. We must talk. Thanks for the publicity!
Kait Lunny says
What a beautiful escape from winter! You take absolutely beautiful photos
Boulder Locavore says
Thank you Kait!
movita beaucoup says
Oh, these photos are so lovely on a dreary Monday morning!
Boulder Locavore says
Thank you. Something about citrus does give one a little promise-of-warm-weather lift!
Lea Ann says
This whole post is a ray of sunshine for the middle of Winter blahs. Love the photos Toni. And yes, I think I'm feeling a little parched myself, that cocktail sounds wonderful.
Boulder Locavore says
Just in time for predicted snow tomorrow! Stay warm.