Smoky Margarita – perhaps our best at home to date!

Do you ever read a recipe, fall in love with the idea that makes that recipe unique and then forget to clip it?

The other day we were barbecuing a whole salmon to have with our selection from a Naramata Bench winemaker, Bradley Cooper’s  Black Cloud 2008 Altostratus – a delicious pairing I might add – and thought while we had the grill fired up, we should try out a Smoky Margarita that required grilled lemons or limes. Do you think either of us could recall where we’d read about it? Not likely.

We halved a few limes and lemons and threw them on the grill anyhow, figuring we’d find the article later or do a google search. I did remember that once grilled, the citrus needed to cool down to juice it so I figured tossing them in a bag and storing them until the next day would be fine.

We never did track down the original article that captured our attention. Maybe it was a newspaper that had already found its way into our blue bag recycling. In any case, I did do an Internet search and came up with two possibilities and have provided those links here:
Australian Women’s Weekly Grilled Lemon Margarita at http://aww.ninemsn.com.au/food/freshtv/785414/grilled-lemon-margarita
or
Grill grrrl Smoky Margarita at http://grillgrrrl.com/2011/06/food-trend-grilled-cocktails-and-a-smoky-margarita-recipe/

In checking out these references, I learned that we probably should have dipped the citrus halves in sugar before grilling them. Oops, we thought we should adjust for that error and did so with the addition of agave syrup.

We tossed the following into a blender:
• 1 cup tequila (We used some Cazadores Reposado we had on hand)
• ¼ cup triple sec (Meaghers)
• ¼ cup agave syrup (Madhava Agave Nectar Light)
• 1 cup, approximately, of the roughly 50/50 mix lemons & limes, squeezed
• 1 ½ cup ice

After blending just long enough to mix it all and crush the ice to a slushie consistency, we poured the blend into salt rimmed margarita glasses that we had chilling in the freezer. Refreshing and more complex than your average margarita! Next time we’ll dip the citrus into sugar before grilling to see if that helps caramelize it. No worries though – we were quite happy with our results by adding the agave syrup!

The smoky depth the grilled citrus imparts to the margarita makes a great drink even tastier. Give it try and you might find it’s a keeper for you, too!

Now I’m thinking grapefruit. Could a Smoky Salty Dog be next?

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About rozsmallfry

Live. Learn. Write. I’m the behind the lenses, author of the words kind of person. In classic drama or opera or the Robertson Davies’ book of the same title, I’d be the player called Fifth Business. Fifth Business is neither heroine nor villain yet instrumental in making the plot happen. I’d far rather learn about you than talk about myself and building relationships is at the core of who I am. The more I learn, the more I realize I have lots to learn. When I was a child one of my nicknames was Small Fry. Now I understand. I really am a small fry in a great big world of learning.
This entry was posted in agave syrup, Alcohol, Beverages, Culinary supplies, Drinks, Food, Learning, Lifestyle, Tequila, Wine and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

14 Responses to Smoky Margarita – perhaps our best at home to date!

  1. Donna says:

    MMMM…. This sounds good.

    • rozsmallfry says:

      Yes, Donna, we loved it! It opens up all kind of possibilities for us in terms of citrus drinks that you could enhance with grilling grapefruit, oranges, lemons and limes. A smoky tequila sunset would be perfect on those lazy, hazy days of summer, don’t you think?

  2. bellini says:

    So when are we all invited…wink:D

    • rozsmallfry says:

      Anytime…although my last efforts and getting everyone here turned into something else quite different! An excellent outing at Camp Okanagan and Mission Hill Winery’s Terrace!

  3. Jennifer CK says:

    Wow, that’s a great idea. Grilling the lemons and limes for the margaritas. We grill lemons and lime to squeeze on grilled fish, like big, whole sardines and mackerel…now I’ll ‘prep’ a few extra for the drinks.

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