Grapefuit Margaritas - Mexican recipes

Mexican recipes: Grapefuit Margaritas

Ingredients

2 oz freshly squeezed grapefruit juice, preferably Ruby Reds®
1 oz tequila
½ oz agave syrup
Kosher salt for the glasses
Ice

Directions

Combine the grapefruit juice, tequila and agave syrup in a glass pitcher, and stir well.

Prepare the margarita glass by rubbing a grapefruit section around the rim, then inverting the glass onto a plate filled with kosher salt, coating the rim.

Fill the glass with ice, and then pour in the grapefruit juice mixture.

Serves 1
 

Mexican recipes: Grapefuit Margaritas

Grapefuit Margaritas

Ingredients

2 oz freshly squeezed grapefruit juice, preferably Ruby Reds®
1 oz tequila
½ oz agave syrup
Kosher salt for the glasses
Ice

Directions

Combine the grapefruit juice, tequila and agave syrup in a glass pitcher, and stir well.

Prepare the margarita glass by rubbing a grapefruit section around the rim, then inverting the glass onto a plate filled with kosher salt, coating the rim.

Fill the glass with ice, and then pour in the grapefruit juice mixture.

Serves 1
 

Mexican Recipes: Jalapeno Margaritas [24-8-15]

Mexican Recipes: Jalapeno Margaritas

Ingredients

kosher salt
ice cubes
4 fluid ounces tequila
2 fluid ounces triple sec
2 limes, juiced
1 tablespoon agave nectar
1/2 jalapeno pepper, seeded and diced
1 limes, cut into wedges

Directions

Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of two margarita glasses with water and dip into the salt. Fill with ice, and set aside.
Pour the tequila, triple sec, lime juice, agave nectar, and jalapeno into a cocktail shaker over ice. Cover, and shake vigorously until the outside of the shaker has frosted. Strain into the prepared glasses, and garnish with lime wedges to serve.


Makes 2 margaritas Change Servings

Mexican recipes: Refreshing Rice Drink: Horchata de Arroz

 
Mexican recipes: Refreshing Rice Drink: Horchata de Arroz

Ingredients:

1 cup rice
2 quarts water, plus water for soaking
1 cup sugar
pinch ground cinnamon, or to taste
juice of 1/2 lime

Preparation:

Place the rice in a colander and rinse it under running water until the water runs clear. Soak the rice in a bowl, with sufficient water to cover, for three hours. Drain off the soaking water and place the rice in a large pot with the two quarts of water. Boil until the rice is cooked. Allow to cool, then push the rice through a strainer with a wooden spoon, along with the water left in the cooking pot. Add the sugar, cinnamon and lime juice, stirring to dissolve the sugar.

Serve ice cold.

Makes 2 quarts.