Who turns down a refreshing summer cocktail, especially a pretty one? Some folks will turn their nose up at anything but the classic margarita, but I’d suggest a sip of this fresh raspberry margarita might win them over.
I adapted my recipe from one in this month’s Cooking Light for a batch of gooseberry margaritas. I’m not certain I’ve ever seen a gooseberry here in San Diego, but the CL recipe suggested raspberries as a substitute – and those I could find, of course. I cut back on the sugar, increased the Grand Marnier and decided to stick with salt only on the rim – no extra sugar or ground red pepper. I have discovered that you really want a salted rim with a fruity cocktail to balance the sweetness. I should switch out the sugared rims for salted in my recipe for watermelon margaritas…
At the last minute, I dropped the club soda. I wanted the cocktails as undiluted as possible, so I used stemmed glasses, a cocktail shaker and did not serve the drinks over ice. Because our martini glasses are packed away during our house remodel, I found these wine glasses that date back to 1922, when my grandparents married in Kalamazoo, Michigan. I seldom use them, terrified one will be broken, but thought they would be perfect for our raspberry margaritas.
TIP: Chill your glasses in the fridge for several hours before serving the cocktails.
- 2 cups fresh raspberries,
- ¼ cup white sugar
- ¼ cup water
- ½ cup Meyer lemon juice
- 1 cup white tequila
- 3 tablespoons Grand Marnier
- 3 tablespoons sea salt
- 1 Meyer lemon wedge
- Chill 4 martini glasses – or any stemmed glasses large enough to hold the cocktail.
- Place raspberries in a food processor and purée until smooth.
- Using a small saucepan, combine the sugar and water. Heat just until sugar has dissolved. Pour into a bowl, add the mashed berries and allow to cool.
- Force the mashed berries through a fine sieve to remove as many seeds as possible.
- Combine the berries, lemon juice, tequila and Grand Marnier in a pitcher. Chill in fridge at least 2 hours.
- Pour sea salt into a small plate.
- Rub the rims of each martini glass with the lemon wedge.
- Dip and twirl the rim of each glass in the sea salt.
- Pour 2 cups of the margaritas into a cocktail shaker filled with ice, reserving the rest of the margaritas for refills. Shake for 30 seconds, strain and pour into prepared glasses.