Have you ever heard of National Margarita Day? I hadn’t until I hopped on to Facebook this morning, where people were posting many, many pictures of margaritas. By the end of the work day, there were so many posts about tequila that I practically couldn’t see straight. Lucky for me, it was a short drive home where I have quite an acumulation of Local Box grapefruit– perfect for making margaritas after work!
This recipe is adapted from the LA Times’ Grapefruit Margarita. I skipped the salt they suggested and sweetened up the recipe even further by adding some fresh orange juice into the mix. Instead of Triple Sec, I used Paula’s Texas Orange, an orange liqueur made here in Austin. Finally, I skipped the cocktail shaker and margarita glasses in favor of mason jars. A big mason jar is so much easier to use for this recipe than a cocktail shaker because you can mix everything together at once. (Most cocktail shakers are too small.) And I find small mason jars to be a much more versatile use of cupboard space than specialty cocktail glassware.
Texas Grapefruit Margaritas (yields 4 drinks)
1 1/4 cup grapefruit juice, with pulp (about 2 medium grapefruits)
1/3 cup orange juice, with pulp (about 1 small orange)
1 ounce lime juice (about 1/2 a lime)
5 ounces reposado tequila
2 ounces Paula’s Texas Orange
Combine all the ingredients over ice in a large mason jar. Put on the lid and shake until juice is well chilled. Pour into 8 oz. mason jars to serve.