Verdict: win

I've been obsessed with margaritas lately. Obsessed. I love the classic, pure flavors of a straight lime-tequila-salt combo, maybe with a touch of sweetness from sugar or a simple syrup. Limes have been mad expensive lately, so I wanted to make a grapefruit version.

Grapefruits are so cost efficient (1 giant grapefruit = $1 = 2-4 servings!) and they bestow a beautiful pink hue to the margarita. The pink comes out even better if pieces of the pulp are left instead of straining them out. I lined the rims of my cups with fancy pink salts I had to match the grapefruit's lovely color. I like my margaritas a little fruitier and sweeter, so I upped the grapefruit juice and simple syrup amounts. Everyone has their own preferences, so be sure to play around with the ratios of the components of the drink. By the way, a protein shaker bottle makes a great makeshift cocktail shaker...Enjoy!

Grapefruit Margarita adapted from The Kitchn
Yield: serves 2

2 ounces (1/4 cup) tequila (preferably a 100% agave tequila; I like el Jimador 100% Agave Blanco)
3 ounce (1/4 cup + 2 tablespoons) freshly squeezed grapefruit juice
1 ounce (2 tablespoon) simple syrup (see below)
3/4 ounce (1 tablespoon plus 1 1/2 teaspoons) cold water
3 tablespoons kosher salt, optional

Shake the tequila, grapefruit juice, simple syrup, and water vigorously with ice and strain into a chilled rocks glass or coupe filled with ice.

Optional garnish: before filling the glass with ice, moisten the rim (best with the inside of the leftover grapefruit) and dip it in a dish of kosher salt.

Simple Syrup from The Kitchn
Yield: approximately 1.5 cups

1 cup granulated sugar
1 cup water

Combine sugar and water in a small saucepan and simmer over medium heat, stirring until sugar is completely dissolved. Allow mixture to cool, then decant into a clean container with a tight-fitting lid. Keeps in the refrigerator for several weeks.


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