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Paloma pink grapefruit margarita
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2 unwaxed limes, zest of 1 and 20ml juice
1 tsp sea salt flakes (optional)
75ml tequila blanco
25ml triple sec
20ml agave syrup
2 pink grapefruit, peeled, plus extra to garnish (optional)
2 handfuls ice cubes
1. Finely grate the zest of 1 of the limes. If coating the rim of the glasses with lime salt, crush the lime zest and salt together in a pestle and mortar until bright green and well mixed. Alternatively, just use the lime zest.
2. Dip the rim of 2 margarita glasses or tumblers in a little cold water. Shake off the excess, then sprinkle the lime salt or zest onto a plate or saucer. Dip the glass into it to coat the rim. Set aside.
3. Place the tequila, triple sec, and agave into the blender. Juice the grapefruit on setting 1 (to give 150ml juice) and squeeze the limes (to give 20ml juice) into the blender jug.
4. Add the ice to the blender and blitz to combine, using the frozen cocktail function. Pour into the prepared glasses and garnish with a slice of pink grapefruit, if using, to serve.
This recipe was first published in July 2021.