Cinco de Mayo may have come and gone, but luckily, margaritas can still be had any of the other 364 days of the year. I love citrus and I love that bite of tequila you get with a great margarita. The pink grapefruit margaritas from Barefoot Contessa is still one of my favorites, but these tangerine margaritas adapted from Bobby Flay's Mesa Grill cookbook are a pretty close second. As with most alcoholic beverages, you can adapt the amount of liquor to your taste.
Tangerine Margaritas
adapted from Mesa Grill by Bobby Flay
1 c tequila
1/2 c Cointreau or Triple Sec
1/2 c fresh lime juice
2 c freshly squeezed tangerine juice
2 tbsp honey
Grated zest of 1 tangerine
Ice cubes
salt for dipping glasses (optional)
Directions
- Dip rims of glasses in water and then salt if desired
- Combine the tequila, orange liqueur, lime juice, tangerine concentrate, honey, and zest in a blender and blend until smooth. Pour over ice in rocks glasses and garnish each with a tangerine slice and a mint sprig.
Grapefruit margs are one of my exciting thrills for the week but I may be adding tangerine to the mix. Love the vibrant colors and flavors of freshly juiced margs
ReplyDeleteWe had margaritas all week since cinco de mayo and they've been good. Will need to add these to the rotation mango is our favorite but love tangerine juice!
ReplyDeleteI love to buy that super expensive odwalla tangerine juice as an occasional treat for our family, we all love it. We may throw some tequila and triple sec in the adult versions next time! Love a great margarita!
ReplyDeleteWe made these for dinner last night and they were so great with our chipotle taco (your recipe that's on the same page as the grapefruit margaritas) This was just a wonderful overall meal to make for friends, thank you!
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