From the Bar: Thyme Infused Grapefruit Margaritas
Happy May Day! To kick off this lovely spring day, I wanted to share with you one of my all time favorite cocktails…MARGARITAS! We’ve all had them, I’m sure. They’re sweet and tart and perfect for warm weather dinners outside. Normally, I’d buy any old margarita mix and toss in whatever cheap tequila we have on hand and call it done, but ever since our stay in New York last fall (where I encountered many MANY cocktails that were made from scratch and of unique parings), I’ve been more and more interested in making and experimenting with gourmet at-home cocktails- infusing spirits, making simple syrups, and combining unusual but tasty ingredients. Grapefruit is one of those fruits that I didn’t realize I liked until I was in my late 20’s. It was always so bitter and dry looking to me as a child. But now, I absolutely love it, especially the Ruby Red varieties. They’re sweet and juicy and make my tongue tingle (although, I actually think this might be a mild allergic reaction but that won’t stop me!). The thyme infused simple syrup in this recipe, from Muy Bueno Cookbook ( a wonderful wealth of Mexican recipes, I highly recommend), piqued my interest and since I happened to have both thyme and grapefruits in my kitchen waiting for their next reincarnation….Thyme Infused Grapefruit Margaritas it was! Recipe after the jump. xoxo!
Thyme Infused Grapefruit Margaritas (adapted from Muy Bueno Cookbook)
- 1 cup of sugar
- 1 cup of water
- 4 sprigs of fresh thyme, divided
- 1/2 cup of fresh ruby red grapefruit juice (about 1 large grapefruit)
- 1/4 cup triple sec or orange liqueur (optional)
- 4 ounces of tequila, white or silver
- 1/4 cup lime juice
- 1/2 lime cut into wedges
- kosher salt
In a saucepan over medium heat combine water and sugar. Allow the sugar to melt completely, about 8 minutes. Add 2 sprigs of thyme. Remove from heat and let cool to room temp. Leave the sprigs inside the syrup. Reserve.
Wet the rim of a glass with a lime wedge and dip into a shallow plate of salt. Set aside to dry.
Juice the grapefruits and strain to remove the pulp.
In a cocktail shaker add ruby red grapefruit juice, tequila, 3 ounces of thyme infused simple syrup, lime juice, and ice. Shake and pour into salt rimmed cocktail glass. Garnish with lime and a sprig of fresh thyme.
(Note: Before storing simple syrup, remove thyme and keep refrigerated. Keeps about 1 month)