When I was pregnant with baby Heron I really craved a margarita. So, soon after she arrived I concocted this sweet, tart, and just a little bit spicy margarita. I later served this for our friend Jonathan fresh off his plane from L.A. with a side of crispy thin tortilla chips and fresh avocado cucumber salsa. Perfect for an outdoor happy hour. Jonathan’s suggestion: make it more spicy!
juice of one large grapefruit (about 1 cup)
juice of 4 juicy limes (about a half cup)
a generous squeeze of agave nectar…. about 1 TBSP (to taste)
1 pinch of ancho chili powder (any chili powder or cayenne will work)
½ cup of Cointreau
1 cup of top shelf tequila such as Don Julio
Ice for shaking, plus more for serving (if on the rocks)
For Salted Rim
tbsp sea salt such as Hawaiian Sea Salt
heaping tbsp raw turbinado sugar
tbsp ancho chili powder (any chili powder will work)
Stir all the ingredients together in a pitcher making sure that the agave dissolves into the mixture. Pour half of the mixture into a shaker with plenty of ice. Give it about 20 shakes and pour into your rimmed cocktail glasses filled with ice or for a little more kick, strain into a martini glass.