Grapefruit Margarita

Who doesn’t love a margarita? And why not add the tartness of grapefruit? I’m a huge fan of grapefruit and I think it’s great in cocktails. I use the peels to infuse vodka and make Moscow Mules with it, and I’m also a fan of the Paloma and other grapefruit inspired cocktails, but I think it works the best in a margarita. I’ve made a bunch of variations of this, but here’s my most complex and all inclusive recipe. Feel free to tweak the amounts to your liking and leave out some of the ingredients for a more stripped down version. I made mine with mezcal instead of tequila for a smoky palate, but that might be too much for some of you, and I think it would be fine with silver tequila or even reposado or anejo for more flavor.

 

  • 2 oz. clear mezcal

  • ¼ oz. Aperol

  • ¼ oz. Pamplemousse Rose

  • ½ oz. Cointreau

  • ½ oz. fresh squeezed lime

  • 2 oz. fresh squeezed grapefruit

  • garnish with grapefruit slice

 

Shake with ice, strain, pour over crushed ice in coupe or margarita glass, garnish.

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