2 fresh pink grapefruit
3 tablespoons white sugar
3 cups ice
2 tablespoons lime juice
1 cup of tequila or mezcal
1/4 c simple syrup
- Preheat a grill to 350-400 degrees.
- Next, cut the grapefruit. Slice off a small portion of either end so it will sit flat, then slice directly down the middle to create two halves with flat bases. Sprinkle the larger cut side with the white sugar, creating an even layer. Allow 5 minutes for the sugar to soak in a little.
- Lay the grapefruit sugar side down onto the grill – and cook for 3-5 minutes. It’s ok if the sugar burns – it’s such a small amount compared to the entire recipe, it’ll provide more toffee than bitter notes. Flip the grapefruits back up so the large cut side is facing up, then cook a further 3-5 minutes. The idea here is just to create a char on the surface, and then heat the rest of the fruit through. Remove from grill and allow to cool.
- Squeeze the grapefruits into a blender jug. Scrape some of the charred fruit flesh into the jug too, but make sure to leave out any seeds or peel. Add ice, lime juice, tequila and simple syrup. Blend aggressively until thick and “creamy”.
- Pour into a glass and serve immediately.
I love using Mezcal for this recipe, rather than tequila. The extra smokiness works really well.
This recipe calls for simple syrup, which is simply equal parts sugar and water, stirred over low heat until the sugar has dissolved.
If you prefer a non-sweet margarita, leave out the simple syrup.
I use a Vitamix for my margs – and yes, the blender you use matters. A powerful blender makes ALL the difference between a slushy ice drink and a creamy, luscious frozen marg.
You can also brûlée the grapefruit under a broiler, but I recommend you use a grill where possible – it does add a ton of extra flavor.
- Category: cocktails