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“I don’t drink tequila anymore.”
Have you heard that phrase from a friend or even out of your own mouth before? Everyone that doesn’t drink tequila anymore has a story. Guaranteed.
I am in the camp of, “I don’t drink tequila anymore.” I had that one night where I had a little too much of it, and prayed to the porcelain gods for a night. There were many years where I could not even stand the smell of an open bottle of tequila near me. Not a good thing for a college student who slung drinks for her part time job. But I survived those years.
Today, I can tolerate the smell, and in small very disguised ways I can even drink it. I have come a long way.
So far that I even made them for The Hubby and I the other day when it was almost 70 degrees in Minnesota.
I had some inspiration a few weeks ago from a friends IG photo. She posted a photo of a drink she had while waiting for her fiance at the barber shop. Yes- it was a classy place that served drinks to the women while the men where being groomed. That sounds like a fabulous treat. Now if only I could get The Hubby to frequent a place like this, rather than the local sports clips where I can only watch a basketball game while he is getting all prettied up. I digress.
The photo of the drink she posted had the most delicious looking roasted lemon wedge as a garnish. I was determined from the moment of seeing that pretty lemon wedge to do something with that idea.
Charred fruit was the outcome.
I really love charring fruit. Charring gives fruit so much more flavor. And adds a savory aspect to it that you wouldn’t expect.
My favorite grilled fruit is pineapple, but charred lemons and limes might just come in a close second these days.
The first time we used out grill this season was to make this charred fruit. Why not kick off the Summer grilling season with an alcoholic beverage.
Normally when you are grilling “flareups” are not the best, but in this case, I was determined to get those flames to smother my fruit.
Charred citrus is so pretty.
Bonus to charring your fruit, you get so much more juice out of it.
I much prefer to shake my drinks than to stir them. This might be a carry over from my bar-tending days or just a high maintenance quirk I have.
I recently received a TropiCooland shaker to review, and busted it out for this recipe. I normally just shake my drinks between 2 pint glasses, yet again a bartender move that I still maintain. The shaker was the perfect addition to this recipe, because my juice wasn’t super cold, I could chill it in the shaker without diluting it. The shaker worked great. I even loved having the handy jigger (measuring cup) to measure out the alcohol. I normally get heavy handed with my pours, so this kept me in line. You don’t need a shaker to make this recipe, but it makes it super easy to mix up several drinks quickly. I also recommend every bar have one… even though I didn’t have one until now. The shaker is now a permanent fixture in my bar. I also have updates coming soon on changes I made to our bar, so stay tuned.
The Hubby and I sat on our patio sipping these as the sun went down on one of the first 70 degree days in Minnesota. I even made a few for our neighbors to sip on while they were playing with their kids in the back yard.
Sharing is caring, right?
Is it happy hour yet? I feel the need to find myself an adult beverage now that I have been staring at photos of these delicious margaritas.
I am also feeling the need for some chips and salsa.
Is it the weekend yet?
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- 4 limes
- 3 lemons
- 2 orange
- 16 oz good quality tequila
- 8 oz simple syrup (1/2 cup sugar + 1 cup water)
- Rimming Salt
- Cut 3 limes, 2 lemons and oranges in half. Cut 1 lime and 1 lemon into slices. Dip cut sides of citrus in sugar. Make sure to dip both sides of slices in sugar.
- Heat grill, or grill pan on high heat.
- Place citrus pieces cut side down on grill. Char for 10-15 minutes or until wilted and caramelized on each side. Remove from grill and allow to cool.
- Juice cooled citrus halves and strain into a pitcher. (you can keep some pulp in the juice you prefer).
- Add simple syrup to pitcher and stir. (To make simple syrup, add 1/2 cup sugar to a microwave safe glass bowl. Add 1 cup water. Microwave mixture for 2 minutes. Remove from microwave and whisk to dissolve sugar. Allow to come to cool before using).
- Place 4 oz of juice into shaker full of ice, add 2 oz tequila. Shake.
- Pour strained margarita into a salt rimmed glass over ice.
- Garnish with citrus slice.
- Makes 8- 6 oz margaritas.