I used to think margaritas were only summer fare but I’ve learned to love them make with seasonal produce. This Grapefruit and Raspberry Margarita is no exception and we love it all year round!
News Flash!! National Margarita Day is Monday, February 22nd. While I may forever bemoan how the quintessential summer cocktail could have a National day in February (maybe people are so over winter and anxious for summer?), I must admit that joining in this celebration has resulted in my offering some fantastic cocktails at this time of year with seasonal produce I might otherwise ignore.
I’m slowing giving up on my ‘summer only’ mantra and enjoying a margarita all year round. Truth is that this whole cocktail business of mine; deciding to start creating drinks at home…you know, that? It all started with a margarita. This margarita. Still the best; still simply amazing. But I’ve learned to try so many new variations and have to admit, this Grapefruit and Raspberry Margarita one is my current favorite. Today at least.
This recipe is actually a revision of one provided to me by the folks at Tequila Don Julio Reposado. If you’ve heard me preach at all about Tequila you know I’m a big fan of Reposado. This tequila is barrel aged for eight months in American white-oak barrels resulting in a golden amber color and a rich, smooth finish—the very essence of the perfect barrel-aged tequila. Reposado tequila benefits considerably from that aging process while not bearing the high price of a premium tequila so it’s perfect as part of a refreshing drink or chilled on the rocks.
The cocktail from mixologist Jason Bran was called the La Puebla Margarita. I’m sure there must be some meaning to that but I typically avoid making up names for drinks; preferring that they just say what they are; probably more important when blogging about them then if standing behind a bar…so I hope he will forgive me. I took a few more liberties during the process of preparation. The recipe as written would have you making enough raspberry syrup and Vanilla infused Maldon Sea Salt for an army…I thought much better to trim those quantities and yes, trim the prep a bit too. Of course I’ve not had the original but this was so good I’m sticking to my guns…no complaints were heard from my testers (OK, neighbors) and that matters the most.
If you love margaritas like I love margaritas, well then you must celebrate with me. If this Grapefruit and Raspberry Margarita doesn’t necessarily tickle your fancy, well no worries; I’ve made LOT of margaritas and you’re sure to find one in this list…I have several! Also, since it is a National Holiday, we can stay home from work and sip all day? NO?? Well, it should be! In any event, try this one…bet you’ll like it too. Cheers!
Grapefruit and Raspberry Margarita for National Margarita Day
For the Raspberry Simple Syrup
- 4 oz water
- 4 oz sugar
- 4 oz fresh raspberries
For the Vanilla Bean, Sugar and Maldon Sea Salt
- 2 Tablespoons Maldon Sea Salt (use Kosher salt if not available)
- 2 Tablespoons sugar
- One-Half Vanilla Bean, split, with bean (caviar) removed
For the Cocktail
- Vanilla Bean, Sugar and Maldon Sea Salt for the rim
- 4 oz Tequila Don Julio Reposado
- 2 oz Fresh Grapefruit Juice
- 1/2 oz Fresh Lime Juice
- 1 1/5 oz Raspberry Simple Syrup
- Sparkling Water
- Grapefruit Peel for Garnish
To Prepare Raspberry Simple Syrup:
- Combine water, sugar and fresh raspberries in a pot and heat on low about 20 minutes until all of the fruit has softened and the mixture has thickened a bit. Strain through a fine strainer and allow to cool.
To Prepare Vanilla Bean, Sugar and Maldon Sea Salt
- Combine salt, sugar and the caviar from one-half of a vanilla bean. Crush the salt a bit and mix well; dry overnight if you have time but...I didn't and it was fine!
To Make the Cocktail:
- Rub the rim of two rocks glasses with lime and then dip the edges into the Vanilla Bean, Sugar and Maldon Sea Salt mixture.
- Combine the tequila, grapefruit juice, lime juice and raspberry simple syrup into a cocktail shaker with ice. Shake well.
- Strain contents into a rocks glass over ice.
- Top with soda water.
- Garnish with a grapefruit peel.