Staying here in Margaritaville, Naomi is giving us a great recipe for a fun drink that serves four …Hmmm, seems this might be just the thing to give a company brunch a Mexican punch. For more of Naomi’s fun food and drink recipes, visit her at http://thepubandgrubforum.blogspot.com
Adapted: The Barefoot Contessa
I love margaritas. Not the margarita mix margaritas, but the ones loaded with fresh juices as a margarita is meant to be. I had was wandering around Allrecipes and came across a recipe for grapefruit margaritas, but a couple of the reviews said that they were too sweet and that made me somewhat leery, but still intrigued, so I continued my search for a GM that would tickle my fancy and go well with chicken fajitas I was making that night. I found the site of the Barefoot Contessa, and in that, THE Grapefruit Margarita recipe I was looking for. Although, I am not a huge fan of the Contessa..this one really struck my fancy, so I went into trying it right away. I must say it fit the bill I was looking for perfectly! So, here we go…
1 cup ruby red grapefruit juice (fresh squeezed or bottled)~I used OS Ruby Red and it was fine.
½ cup FRESH SQUEEZED lime juice (4 limes)
1 cup orange liqueur, such as Triple Sec or Grand Marnier
2 cups ice
1 cup BLANCO tequila (white/clear tequila)
(BC listed this as optional, but it is really needed to cut down on the tartness of the GF juice):
1 lime cut in wedges
Margarita or Kosher salt
1) Rim your glasses, as instructed in the “How to Rim” tutorial. Place glasses in freezer to chill
2) When ready to serve, place all the drink ingredients in a blender and blend until ice is chopped.
3) Remove glasses from freezer. Add additional ice to glasses and pour margarita in. Place a lime wedge on the glass, if desired, and serve!
Note: This is an “on the rocks” margarita. It will not have the consistency of a frozen margarita.
Note: Normally I stress the need for fresh squeezed juices in any of my drink recipes. Although, the bottled Ruby Red Grapefruit juice worked well in this recipe, I wouldn’t use concentrated lime juice. It is too rough tasting to support this recipe!