Who doesn’t love a good Margarita? This past Cinco de Mayo, I wanted to be festive and enjoy a refreshing cocktail, but I wasn’t in the mood for the regular sweet Margaritas. So, I decided to get creative. This grapefruit Margarita recipe was the result. It is perfectly sour, a little sweet, and as salty as you like.
Traditional Margaritas vs. Our Grapefruit Margarita
While nobody knows who originally invented the Margarita, we do know that a Margarita is traditionally a combination of tequila, orange liqueur (triple sec), and lime juice with equal parts orange liqueur and lime juice. We brightened things up by reducing the amount of lime juice, and adding additional grapefruit juice. The result is a refreshing, mildly sweet, and slightly sour cocktail, perfect for a summertime happy hour.
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Pour a little sweetened lime juice onto a small plate. Then pour some salt on another small plate. Take an empty glass and dip into lime juice. Gently shake off excess, then dip into salt. Again, gently shake off any excess. Fill glass with ice.
In a separate container - combine tequila, triple sec, ½ oz. of lime juice, and grapefruit. Shake well.
Pour over ice, garnish with lime and grapefruit slices and enjoy!
Amount Per Serving
% Daily Value*
Total Carbohydrates 20g7%
* Percent Daily Values are based on a 2000 calorie diet.
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Christmastime is my favorite time of the year for sure. And one of the reasons is because of all the treats that are associated with this season. I specifically look forward to eggnog. But I’ve never actually made homemade eggnog until now! So I did a TON of research figuring out what method I’d like to try and what flavors I wanted to use. And the result was nothing less than amazing.
Why This Easy, No-Cook Method is Okay!
Understandably, people have reservations about consuming raw or undercooked eggs. So when I began to see that several methods of making eggnog didn’t use any heat, I did a little research about eating raw eggs. In a nutshell, this is what I learned… The American Egg Board estimates that about 1 in every 20,000 eggs contains traces of salmonella. So that’s a percentage of 0.005% (five one-thousandths of one percent) – meaning the average person in America will come across a contaminated egg about once every 84 years.
My favorite part of this recipe is how simple it is to make. And you only need one dish – a blender! You simply add the ingredients in order one at a time. It really could not be any easier. And in my opinion, with the addition of non-traditional sherry, it’s one of the most delicious eggnogs I’ve ever tasted. I personally find the grocery store choices to be too thick and too sweet.
Here’s a little peace of mind for anyone who’s worried. Because this homemade eggnog recipe contains more than 20% alcohol, any possible traces of salmonella bacteria will be killed the longer you let it age. So that means that if you wait 2-3 weeks, there is no possibility of any bacteria remaining. But, if you’re like me, I’m taking the chance and drinking it today. I mean, what are the odds? Basically, you have a once in a lifetime chance.
In a blender on lowest speed setting - add eggs and blend until fully broken up into a homogenous mixture. Then (while blender is still going) slowly add each ingredient on list, one at a time, in order as listed.
If you wish to age the nog... Pour into tightly sealed container and keep refrigerated for 2-3 weeks. Otherwise... refrigerate for several hours, until well chilled.
Pour into glass and top with freshly grated nutmeg. Enjoy!
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