dark times call for desperate measures
tonight we had to invent a new margharita
it comprises
a cup full of fresh raspberries
sourced from the Barossa Farmers' Market
ice
juice of a couple of Tahitian Limes
Cointreau
Tequila
more ice
a little Manuka honey
and
a handful of frozen strawberries
plus
a chili like the one in the picture above
all
pulverized in a blender
and then
served in glasses
dampened with lime
and dipped in salt
not just any salt
but Pacific Ocean salt from New Zealand
we christened it
the Scarlet Manuka
in honour of an other dog
care to share your favourite take on a Margharita?
That sounds marvelous except I'm a rocks girl not a blended girl.
ReplyDeleteIt's gotta be good tequila too with the little Mexican limes and I'm known to be a salt snob. I think ginger would be a good addition.
Kim
Alchemy at it's finest!-J
ReplyDeletenot so good on the recipe...just the memory from time in the past
ReplyDeleteyear level meeting after finish of schoolday home verandah tropical Australia
hot , thirsty , sweaty...
the salt, the tart, the sigh...
margharita perfection
What a combination, all those contrasts blended into nectar fit for the gods.
ReplyDeletei hope there was a bit of dancing included.
ReplyDeleteAh, a margherita with terroir, elixir of the gods!
ReplyDeleteNot a margherita, but the drink I made today for my guests.
ReplyDeleteSimply devine French 75.
2 ounces London dry gin
1 teaspoon superfine sugar
1/2 ounce lemon juice
5 ounces Brut champagne
Mine with gin me thinks. Yum!
ReplyDeleteour lime tree
ReplyDeletesports it's second lime
we will celebrate with a munchkin size
margarita!
Your recipe sounds fantastic ! I recently tried a peach margarita, my favorite flavor now. I would just use the same ingredients plus may be a peach liquor.
ReplyDelete