Citrus Margarita Recipe

Citrus Margarita

It’s been a busy Spring and I haven’t had much of an opportunity to post on the blog lately. But we are finally approaching Summer here in Seattle, so I thought it was time for a new margarita recipe. This idea popped in my head for my upcoming birthday party, but I didn’t have to search much to find a ton of different recipes online.

Now initially, I thought the combination would be limes, oranges, and lemons, but that lemon may not be the right fit for tequila. When a saw another recipe with grapefruit I had a “duh” moment since grapefruit is used in one of the most popular tequila cocktails the Paloma.

Now many margarita recipes call for orange flavor usually in the form of Triple Sec or Gran Marnier. However, I feel like it brings way too much sweetness sort of like off-the-shelf margarita mixes. So, in this recipe, orange actually brings the smooth orange flavor that helps cut the tartness of the limes and grapefruits. Since you still do need a sweet element in this recipe, you can either use agave syrup or make your own simple syrup.

Grapefruit Simple Syrup
To give your margarita that little extra zing, make some grapefruit simple syrup. Follow the standard one cup sugar to one cup water ratio. After it has begun to cook down, add some grapefruit zest and a couple of squeezes of grapefruit juice then take it off the over to cool.

While nothing compares to a freshly shaken margarita poured over ice, Summer is all about entertaining so this recipe is built for a party!

Citrus Margarita Recipe
6 Cups of Reposado Tequila
3 Cups of Freshly Squeezed Lime Juice
1 1/2 Cups Frozen or Freshly Squeezed Orange Juice
1/2 Cup Freshly Squeezed Grapefruit Juice
1 Cup of Grapefruit Simple Syrup

This recipe makes about 24 servings (4-ounce portions). Mix everything together and then chill in the fridge. Then before serving, stir in a couple of cups of ice and let chill. I like to salt the rim of the glass with a Habanero Sale with a bit of lime zest mixed in. When ready to serve, salt rim, add a few extra ice cubes and fill the glass with this delicious margarita.


Passion Tea Margarita Recipe

Passion Tea Margarita

One of my favorite Starbuck’s drink is a Passion Tea Lemonade. So I was impressed when a friend of mine turned the idea into a Margarita. Since you may be stuck inside due to the Corona Virus, you might just be able to knock this out if you have some Passion Tea in the pantry.

Just like I would for iced tea, I heat up 4 – 5 cups of water and steep about 3 – 4 tea bags of Tazo Passion Tea. Once it has had a chance to cool, I usually mix in a bit of lemon juice to add some tartness.

My key to margarita mix is to water it down. Generally mixes are so sweet and full of sugar, you don’t really need all that mix in your cocktail covering up any sign of tequila. So, I first start by putting ice in the glass and top it with your favorite tequila. Then, add a splash of margarita mix that has been watered down just slightly. Then, add in about 1 shot of the Passion Iced Tea and stir. If you don’t have margarita mix, just use lime juice and a little agave to sweeten. But the star of this show is really the Passion Tea and has a similar vibe to a Hibiscus Margarita or even a Prickly Pear Margarita.


Winter Hibiscus Margarita

Hibiscus Margarita

This recipe came from one of my favorite foodie websites Food52. I also happen to love Cazadores Reposado, so I had to share the recipe. Now if you are looking to keep sugar on the low side, you can replace the sugar with this amazing sugar substitute Erythritol. It’s a naturally occurring sugar alcohol derived from corn and is naturally found in small amounts in various plants. It contains virtually no calories, has a low glycemic impact, and doesn’t contribute to tooth decay. I have already tried it a few recipes and it works great and reduces the guilt!

  • 1 1/2ounces Tequila Cazadores Reposado
  • 1ounce Hibiscus syrup (recipe below)
  • 1/2ounce fresh lime juice
  • 1/2ounce agave nectar
  • Cinnamon sugar rim
  1. For the pureed hibiscus, bring 4 cups water, 2 cups of dry hibiscus flowers, and 2 cups of sugar (or Erythritol) to a boil. Remove from heat, strain and the hibiscus syrup is ready to use.
  2. In a cocktail shaker combine all the ingredients with ice and shake vigorously. Coat the rim of a margarita glass in cinnamon sugar. Serve cocktail over ice and garnish with a lime wheel.