Although we just finished celebrating National Margarita Day on Monday, we don’t really need an excuse to enjoy the salty and sweet elixir that comprises the tequila cocktail.
This recipe is a little more adventurous than some margarita purists might like, but make no mistake: It’s a good one that you’ll want to drink just about any time of the year. The grapefruit- and raspberry-infused margarita uses Tequila Don Julio Reposado, which adds notes of dark chocolate, vanilla and cinnamon to the mix.
La Puebla Margarita
1 1/2 oz. Tequila Don Julio Reposado
1 oz. fresh grapefruit juice
1/4 oz. fresh lime juice
3/4 oz. raspberry agave syrup (see below)
Vanilla-infused maldon sea salt (see below)
Top with soda water
Garnish grapefruit peel
Combine Tequila Don Julio Reposado, fresh grapefruit juice, fresh lime juice and raspberry agave syrup into a cocktail shaker with ice. Shake well.
Strain contents into a rocks glass over ice. Top with soda water. Garnish with a pinch of vanilla-infused Maldon sea salt and a grapefruit peel.
Raspberry Agave Syrup
16 oz. filtered water
16 oz. agave
16 oz. fresh raspberries
Combine ingredients in a pot and heat on low until desired flavor is reached (about 30 minutes). Strain through a fine strainer and allow to cool.
Vanilla-infused Maldon Sea Salt
2 vanilla beans
8.5 oz. maldon sea salt
Mix the two ingredients together in an airtight container and let sit in a cool, dry place for a minimum of three days.
— Jason Bran
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