We made this drink months ago with Meatball Feast 2K11, and it was perhaps so good and strong that it made me too stupid to even remember to post the recipe. How’s that for a selling point?
This cocktail uses Campari, an apertif that has a slightly licorice taste. Now don’t run off just yet; I beyond-hate licorice, which means I have deep-seated fennel and Twizzler issues, but in this drink, the flavor really works. Plus it’s pink and you get to drink it out of those martini glasses you got for your birthday 6 years ago and have never used. Go get it, girl.
1.5 oz citrus vodka
3/4 oz Campari
1 oz fresh lemon juice
1 oz simple syrup
- Fill a shaker with ice. Add vodka, Campari, lemon juice and simple syrup. Shake until well blended.
- Put some ice in your fanciest cocktail glass and place lemon slices inside the bottom. Strain drink into glass while adding 7-up.
- Call a cab.
Recipe taken from Cocktail Times.
Filed under Alcohol, Fruit
Buenos Dias ‘rita lovers. Today I bring you a recipe that has been a long time coming. (I realize the typical Mardi Gras drink of choice is a Hurricane, but those are a tad sweet for my taste, so I’m sticking to what I know.) This fantastic concoction won the Margarita Contest at Sarah’s house last October, and it has been dancing around my brain ever since. If I recall correctly, people actually fought over who got to drink the last of it.
I, of course, was above such petty bickering. Possibly because I may have been tipped off about which chip I needed to pull from the bag in order to land a slot as a judge. And you know what? I’m not sorry. Margaritas and me go way back, and it would have been a crime against tequila for me not to have been involved.
Anyway, Sarah was kind enough to get this recipe for us from her friend Pete Young, so you don’t even have to lie and cheat to get your hands on one.
6 shots tequila
2 shots Grand Marnier (or Gran Gala as Meeks suggested)
4 tbsp lime juice, freshly squeezed
2 shots simple syrup
- Make the simple syrup. (This simple syrup is unique for 2 reasons: (1) you use Splenda rather than sugar to make it, and (2) it’s 2 parts Splenda to 1 part water, meaning it will be sweeter than traditional simple syrups.)
To make this, simply boil water and add Splenda, stirring until dissolved and slightly thickened. (I’d probably do 2 cups Splenda and 1 cup water because you can hang on to the leftover syrup for a few weeks.)
- Mix together simple syrup and rest of the ingredients. Pour into salt-rimmed glass and bask in the goodness. (These proportions should make about 3 margaritas.)
The most time-consuming (but also most crucial) part of this recipe is juicing the limes, so you may want to buy a juicer, hunker down and get some done in advance if you’re serving these at a party. People will want seconds, so it pays to be totally juiced. Like The-Situation-juiced. GTL MVP!
Yesterday I went to two grocery stores that pushed the boundaries of what I’m physically capable of after a night of class followed by RBVs followed by slit-your-wrists-computer-music. One was the Kroger at the corner of Poplar & Cleveland. It was a particularly potent mix grommet in there yesterday, and I don’t think a single person we encountered could count to 10 without using both hands.
The second store was Viet Hoa, the Mexican/Asian market at Court & Cleveland. Bonnie calls this “The Pet Store” and now I know why. While you can undoubtedly find very fresh, very specific ethnic ingredients here, you can also find smells that can turn an iron stomach into a churning fear-belly. Let’s just say I had to seriously consider freeing some frogs while I was there, and that’s a sentence I never thought I’d say.
Anyway, we managed to score a bag of limes (ALL of which you’ll need if you want to make these because one lime yields something stupid like a teaspoon of juice), and we used these little freshies to take the edge off the shopping experience. They’re good, solid margaritas and the real lime juice is key. I do plan to keep refining them though. A margaritologist’s work is never done.
3 parts tequila
2 parts simple syrup*
2 parts fresh-squeezed lime juice
- Make simple syrup*.
- Mix, pour over ice and swallow. Fancify rim using lime sugar-salt below if you like.
(*Simple syrup is just that: simple. You stir together equal parts sugar and water over low heat until it’s mixed and slightly thickened.)
Lime sugar-salt (optional for rim):
2 tablespoons sugar
2 tablespoons kosher salt
zest of 1 lime
Pulse ingredients in a small blender or spice grinder and dip dampened glass rims into it. The Chef doesn’t usually like salt on margaritas but was won over by this, so even you fools who don’t have the salt-love may wanna try this.