Super Bowl Cocktails — The Grapefruit Margarita

grapefruit-margarita

Seems like just a year ago I was posting a recipe for Super Bowl Cocktails. Oh, right! How time flies. The Spicy Michelada was last year’s pick. This year I’m going in a different direction by not including beer in the mix.  And we are going sweet instead of savory.

So for this Super Bowl I’m featuring a Grapefruit Margarita. Margaritas are universally loved, but it’s always fun to do something a little different with them for special occasions. And I love the idea of giving a nod to the Mexican culture so prevalent in Texas.

This cocktail features the bright and fresh flavors of grapefruit and lime. And after the past couple of weeks here in the U.S., I think we could all use a little bright and fresh, don’t you agree?

What I love about this recipe is that it’s super easy to make and doesn’t take a lot of time, which frees up your hands for eating too many finger foods (guilty as charged) and making crude totally appropriate gestures at the referees.

NOTE: If you feel like adding some heat to the recipe, place a sliced round of fresh jalapeño pepper at the bottom of the cocktail shaker and muddle it with the ingredients. You can also add a few shakes of chili powder to the salt for a spicy rim (just keep it 3 parts salt to 1 part chili powder)

INGREDIENTS:
2 ounces tequila
1 ounce Cointreau
1 ounce pink grapefruit juice
1/2 ounce fresh lime juice (keep the wedges for a garnish)
Ice cubes
1 slice of fresh jalapeño (optional)
Course salt for the rim of the glass (optional)
Chili powder for the salt rim (optional)

INSTRUCTIONS:

Combine all the ingredients up to the salt in a cocktail shaker and shake for 10 seconds. Strain into a margarita (served up) or a rocks glass (served over ice) with a salt rim (use the lime wedge to wet the rim). Garnish with lime wedge.

GO TEAM!

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Super Bowl Cocktails! Spicy Michelada

michelada

Nothing says “Super Bowl” like beer, am I right?  I like a good beer. But I’m also a lover of fun cocktails and I really enjoy trying new recipes.  Enter the Michelada.  It’s a sort of like a Bloody Mary made with beer instead of vodka.  For sure it’s an acquired taste.  But we are all adults still figuring stuff out are and willing to try new things, right?

I love spicy cocktails — jalapeños floating in my drinks make me happy.  So I am sharing a recipe for a Spicy Michelada.

The fun thing about this is drinking it at night instead of at brunch, like with a Bloody Mary.  If you think this is crazy, you wouldn’t believe the other things I do to keep my life on the edge.

INGREDIENTS
1/4 cup kosher salt or margarita salt
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
2 limes, juiced (plus extra lime wedges to garnish)
2 cups light Mexican beer
2 1/2 teaspoons Worcestershire sauce
2 teaspoons hot sauce (Tabasco is a good choice)
1 teaspoon low sodium soy sauce
1/2 jalapeno, seeded and diced (optional)
Black pepper

METHOD:
1. After you’ve squeezed your limes for juice, use them to wet the rims of your glasses
2. Place salt, paprika and cayenne (if using) into a small bowl and whisk the ingredients together.  Pour onto a plate and rim glasses with salt mixture. Fill your glasses with ice.
3. Fill a large cocktail shaker or small pitcher partially with ice followed by the remaining ingredients, except for the jalapeno. Shake or stir until mixed. Divide mixture among the two prepared glasses and finish with lime wedges, black pepper and jalpaenos (if using). Serve.

I know what I’ll be trying this Sunday!