Grapefruit MargaritasJump to Recipe
This time of year you can always count on me having a big pile of grapefruits on my kitchen counter. I decided to sacrifice a few to mix up a batch of these Grapefruit Margaritas recently and it was worth the sacrifice!
I really like grapefruit and tequila together. A cold Paloma cocktail is really all I want on a hot summer day and this grapefruit margarita has similar vibes but has a bit more bite to it.
The key to making it really special is to A) make the grapefruit simple syrup and B) use fresh-squeezed grapefruit juice. Trust me on that one!
How to Make Grapefruit Simple Syrup
Making any citrus simple syrup is very easy. You add equal parts sugar and water to a pot with the zest of whatever flavor you are going for. Bring it to a simmer, then remove it from the heat and let it steep. DONE.
The only trick to remember is when you are cutting the zest off of the grapefruit (or any citrus), just try to get the outer layer of the citrus. If you cut in too much into the white pith part it can give bitter flavors to your syrup.
This is what my simple syrup pot looked like!
On to Margarita time!
These are not rocket science and you should feel free to customize them a bit to your liking. To be honest, I usually like a good 2 ounces of tequila in my margaritas as it balances out the simple syrup, but I wrote the recipe with 1 1/2 ounces for an entry-level margarita. You do you.
Once you have the simple syrup done, my only remaining tip is fresh-squeezed it best! Grapefruits are cheap this time of year and one grapefruit will give you enough juice for probably two margaritas so do the work. It’s worth it!
The finished grapefruit margaritas are so refreshing. They go down smooth but have a nice citrusy punch to them.
I believe these will be the drink of February at house Macheesmo!
These grapefruit margaritas are so refreshing and easy to make! Don’t skip the simple grapefruit syrup – it makes the cocktail really special! Cheers!
Grapefruit Simple Syrup:
- For simple syrup, use a pairing knife to cut off the zest layer of a grapefruit. Try not to get too much of the white pith part. Just the brightly colored layer is what you want. Add that to a small pot with sugar and water and bring to a simmer. Stir to dissolve sugar, then remove from heat and let steep for 10-15 minutes.Simple syrup will keep in the fridge for two weeks.
TO make a margarita, run a lime around the edge of a glass and dip it in coarse salt. Then fill with ice. In a cocktail shaker add ice, tequila, grapefruit simple syrup, grapefruit juice (fresh squeezed is nice if you have the time), and a squeeze of lime. Shake well and strain into salted glass. Serve garnished with a zest section of grapefruit and a fresh lime wedge.