I love wine, I love rose, I love white wine. Odd way to start a tequila post. As much as I love wine, sometimes I love a margarita more. It’s a shock to me too. The salty rim, the strong tequila, the zest of the citrus: it comes together to make a moment, not just a cocktail. This is a recipe for the nights that call for an at-home oasis, a moment for you (or you + yours) to sit, drink, and savor.
A brief discussion on the idea of ordering a margarita at a bar, and trusting that no beer droplets or contaminated shakers will do you in:
So many things can be difficult when you throw food-allergies into the mix. Now on top of coordinating friends availability, preferences, timing you add in “Can I even drink there?”? It’s a doozy. There are certainly some places that just don’t have enough safety procedures in place, or nights that are so busy that those safety procedures get pushed aside that that eliminate them from my roster. But for the most part (and I mean the 90% most part) going to a truly happy happy hour has been dependent on me learning more about alcohol!
Keeping a guide up on your phone, even downloading it to your reader section, is the best starting place. This takes away so much mental strain and frantic googling. This is the one I keep handy, but Make Dinner Matter will soon have it’s own!
This is a much longer, not really in-the-moment friendly guide. It is definitely good for self-educating.
Grapefruit Margarita gluten-free, vegan
- 2 ounces Grapefruit juice, fresh squeezed (about 1/2 large grapefruit)
- 1 ounce Lime juice
- 1 ounce Triple Sec
- 1.5 ounces Tequila
- Sea salt + fruit wedges for the rim
- Slide a fruit wedge around the rim of the glass, dip in sea salt.
- Stir to combine all ingredients, add ice.