by Heather Schmitt-Gonzalez / Sunday, February 22, 2015
Caramelized Grapefruit Margarita
So, when I was trying to decide what kind of margarita I wanted to celebrate with, I started by looking around the kitchen. I really didn't want to brave the blindingly white outdoors. Fortunately, I had a huge pile of grapefruit just begging to be turned into that (unfrozen) concoction that helps me hang on.
Since I'd originally thought I was going to coat them in sugar and stick them under the broiler anyway, I figured I still would. A little deep caramel flavor never hurt anybody. So, brown sugar, a flame, and a few minutes later, I had some lovely grapefruit juice that was sweetened to taste like that popular breakfast treat.
You may know that I often use Licor 43 in my margaritas in place of an orange liqueur. I know, it's sacrilege to purists. But those vanilla undertones get me every time, and if I'm making something like a Vanilla-Orange Margarita, a Kiss of Light Margarita, or even some Midnight Margaritas—it fits. Like, your most well-loved pair of jeans fits. Try it, you'll see.
Caramelized Grapefruit Margarita
This margarita was inspired by the classic broiled grapefruit, which is topped with the deep taste of caramelized brown sugar. Breakfast cocktail, anyone?
by Heather Schmitt-Gonzalez
Prep Time: 10 minutes
Cook Time: 5 minutes
Keywords: broil beverage nut-free soy-free vegan tequila grapefruit National Margarita Day
Ingredients (2 cocktails)
- 2 ruby red grapefruit, cut in half
- 4 tablespoons brown sugar
- 4 fluid ounces (1/2 cup) tequila
- 2 fluid ounces (1/4 cup) Licor 43
- a dribble of freshly squeezed lime juice
- sugar or salt, for rim
- grapefruit (caramelize it, if you like) and/or lime wheel
Spread 1 tablespoon brown sugar on top of each grapefruit half. Broil until the sugar is bubbly and caramelized, 5-8 minutes. (Alternately, you could use a blow torch to caramelize the sugar.) Let cool for 5 minutes. Squeeze the grapefruit over a glass measuring cup, letting the caramelized sugar fall in, as well. You should have ~1 cup.
Combine juice with remaining ingredients over ice in a cocktail shaker; shake until cold.
If you want to rim your glasses, dip the rims in a little extra juice or water, then dip it into sugar or salt (I like sugar on this margarita). Fill the glasses 2/3 with ice, then strain the margarita into them. Garnish with a grapefruit or lime wheel, if you like.
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Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.