Whole Citrus Margarita
All the flavor of citrus is locked up in the skins. This method extracts every bit of it for a once-in-a-lifetime margarita.
Cooking Notes: Farm freshness is the key here. Look for the citrus, preferably organic, that is at its height of season and adjust the recipe. Tangerines, Meyer lemons, and Key limes all have amazing flavor and anyone of them would be good here.
Entertaining Notes: Serve these tangy margaritas with Seafood Gazpacho Cocktail with Flavored Popcorn or your favorite Mexican dishes.
Total Timeunder 1 hour
OccasionCocktail Party, game day
Taste and Texturefruity, tangy
Type of Dishcocktails
- Finely ground sea salt, preferably gray salt, for coating glass rims (optional)
- 2 navel oranges, cut into ¾-inch pieces
- 1 lemon, cut into ¾-inch pieces
- 1 lime, cut into ¾-inch pieces
- ¼ cup superfine sugar
- 6 tablespoons Cointreau
- ¼ cup triple sec
- 2/4 cup best-quality tequila
- 6 cups ice cubes
If you want to coat the glass rims with salt, spread some salt on a flat plate. Have ready 8 margarita glasses. Working with 1 glass at a time, dip the glass in water, dip the rim in the salt, and place the glass in the freezer to frost, about 30 minutes. If you are not using the salt, simply dip the glass in water and place in the freezer to frost.
Pass the oranges, lemon, and lime through a heavy-duty juicer, capturing the juice in a bowl or pitcher. Whisk the sugar into the juice until dissolved. Add the Cointreau, triple sec, and tequila and mix well. You should have about 2 cups.
In a blender, combine the citrus-tequila juice with 3 cups of the ice and process on high speed until a slushy consistency forms, about 1 minute. Add the remaining 3 cups ice and continue to process until smooth, about 2 minutes.
Divide evenly among the frosted glasses. Serve at once.
2005 NapaStyle, Inc.