Skip to main content

Habanero Salted Grapefruit Margaritas #FoodNFlix

This recipe is intended for readers 21 years and older. Please drink responsibly.

Sometimes inspiration strikes in strange ways. I had recently ordered a bunch of micro marigolds from Gourmet Sweet Botanicals for a different recipe. I wanted to create a cake using marigolds for my Food'N'Flix invite post. You can read that here...and see the cake! 

from imdb.com

There was so many visual images that stood out - the film was truly beautiful - but the recurrence of marigolds stuck with me. 

from pixar.com

The dead have to cross back to the land of the living over a marigold-covered bridge; and marigold petals play a key part in sending Miguel back to the land of the living. You just have to watch it.


In any case, when I had leftover blooms, I decided to freeze some in ice cubes. Then I was cleaning out a spice drawer and found some habanero salt that friends had given me. Salt and flowers made me think of margaritas. I know, it's a leap; but it's how my brain works. You can substitute regular salt and skip the flower-laden cubes. They're really just pretty and don't add any flavor to the cocktail.

Ingredients makes 2 cocktails

  • salt for rimming the glass (I used a habanero salt)
  • lemon slice for rimming the glass
  • 3 ounces tequila
  • 2 ounces limoncello (or any citrus flavor liqueur)
  • 6 ounces freshly squeezed grapefruit juice
  • ice cubes for serving

Procedure

Place salt on a saucer. Run the lemon slice around the rim of the glass and press the glass into the salt. Invert and set aside.

In a mixing jar or cocktail shaker, pour in the tequila, limoncello, and grapefruit juice. Stir to combine and pour into your rimmed glasses. Gently drop in the ice cubes and serve immediately.

Comments

  1. I love those little marigold ice cubes. And I'm always up for a new margarita recipe. Thanks for hosting Cam.

    ReplyDelete
  2. Love the ice cubes they are adorable. And great drink, I have a similar salt.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas