Go ahead, say it out loud…tangerine margarita. Is your mouth starting to water? Thanks to my peeps, Jenny and David, I was reminded that February 22nd is considered National Margarita Day. So I said to myself, “This is a good excuse to buy some tequila and juice up a bunch of tangerines!”
When making a margarita, remember the 3-2-1 rule. 3 parts freshly squeezed juice, 2 parts silver tequila, and 1 part triple sec or Grand Marnier. If you like your margarita a little sweeter just add more juice and/or a couple squirts of agave syrup.
3 ounces freshly squeezed tangerine juice
2 ounces silver tequila
1 ounce triple sec
1. Salt rim of glass. Rub rim with a piece of citrus and dip into a shallow plate filled with coarse salt or for a blingy rim, dip rim of glass into blue curacoa, then dip into salt
2. Fill your cocktail shaker with ice and add all ingredients and shake it.
3 Strain into a glass filled with ice and garnish.
Tips: You can salt rim up several glasses in advance if you’re planning on making several margaritas. If you don’t like salt, try sugar…I won’t tell. Enjoy!