Martina McBride's Kitchen Mix - Grapefruit Margaritas
Serves 2 - Hands-on 20 minutes - Total 50 minutes, including syrup
Margarita salt (optional)
3⁄4 cup freshly squeezed Ruby Red grapefruit juice (from 1 1⁄2 grapefruits)
2 limes, juiced (1⁄4 cup)
3 ounces silver or blanco tequila
2 to 3 Tbsp Simple Syrup (see below)
Garnishes: sliced grapefruit, lime wedges
If desired, rub the rims of 2 margarita or highball glasses with a wedge of grapefruit. Invert each glass in a shallow bowl, just a bit wider than the diameter of the glasses, filled with a thin layer of margarita salt. Gently twist the glasses to coat the dampened rims in salt. Add ice to the glasses.
Combine the grapefruit juice, lime juice, tequila, and the Simple Syrup in a cocktail shaker filled with ice. Cover with the lid, and shake vigorously until thoroughly chilled (about 30 seconds). Strain into the prepared glasses. Garnish with sliced grapefruit and lime wedges, if desired.
TIP: Ruby Red grapefruit is sweeter than pink grapefruit, so you may need to adjust the amount of Simple Syrup in the drink.
Pitcher-Perfect Grapefruit Margaritas: Stir together 3 cups freshly squeezed grapefruit juice (from about 6 grapefruits), 1 cup lime juice (from about 8 juicy limes), 1 1⁄2 cups silver or blanco tequila, and 1⁄2 to 3⁄4 cup Simple Syrup (page 40) to taste in a large serving pitcher. Cover and chill until ready to serve. Before serving, stir well, and pour into 8 ice-filled, salt-rimmed glasses. Makes about 48 ounces
Combine 1 cup sugar and 1 cup water in a small saucepan. Cook over medium, stirring occasionally, just until the sugar dissolves, about 5 to 6 minutes. Remove from the heat, and let cool completely. Makes about 1 cup
TIP: Simple Syrup can be stored in the refrigerator for up to 1 week.