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Winter citrus Margarita
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2 limes, thinly sliced
1 lemon, thinly sliced
1 grapefruit, thinly sliced
150ml fresh lime juice, plus extra to taste
150ml golden grapefruit juice
100ml clementine juice
1. Lay ½ the citrus slices in a 23cm round cake tin and fill with water; freeze until solid. Meanwhile, mix the sugar with 100ml water in a large punch bowl (or other large serving vessel); stir and set aside for 10 minutes or so to dissolve. Add the mezcal and the lime, grapefruit and clementine juices. Taste and add more lime juice if needed (it should be fairly tart). Add the remaining citrus slices and set aside until ready to serve.
2. Once ready to serve, run warm water over the outside of the cake tin to release the ice and place it in the punch bowl. To serve, set out a small dish of fine sea salt. Dip the rim of a glass (tumblers work well but anything goes) into the margarita mixture and then into the salt.
3. Fill the glass with ice, then ladle the margarita mixture over, allowing some of the freed citrus slices to fall in there as well.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
This recipe was first published in October 2019.