Feb 26, 2018
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I know it has been quite a few months since I have blogged….and for that I apologize.  I’m a bad blogger.

 

I owe you something for your troubles.

 

How does a brand spankin’ new margarita recipe sound??  Yeah?  Ok?

Great.  I missed you, boo.  SMOOCH.

 

It has rolled around again, one of my favorite seasons: WINTER CITRUS TIME!

 

Blood oranges, Cara Cara oranges, lemons, limes, all of the grapefruits, it’s a great time to be alive.  And what do you do when you have all of this fresh goodness available for a short time?  Yep, you make all of the cocktails with them.

 

This is a fairly simple recipe.  The only thing you may have a hard time finding is some lavender buds, but I found them pretty quickly at my local co-op.  Lavender mixed with fresh raspberries make a delicious simple syrup that you add to some freshly squeezed blood orange juice (or some Cara Cara juice can also fill in quite nicely), lime juice, Cointreau and silver tequila.  It is really really really good.  Here is the recipe!

 

Lavender Blood Orange Raspberry Margarita

(makes 1 cocktail)

2 oz fresh squeezed blood orange juice

1 oz lavender raspberry simple syrup (recipe below)

2 oz silver tequila

2 oz Cointreau

splash of lime juice

ice

some raspberries and lavender buds for garnish

 

Fill small glass with ice. Then, add lavender raspberry Simple Syrup, blood orange juice and silver tequila to glass. Add Cointreau and a splash of lime juice.  Stir until well mixed. Sprinkle a few lavender buds on top and place cut raspberries to glass rim for garnish and enjoy. Makes 1 margarita.

 

Lavender Raspberry Simple Syrup

 

1/2 cup water

1/2 cup sugar

1/2 cup fresh raspberries, washed

2 pinches of lavender buds

 

Make syrup by bringing water, sugar, and berries to a simmer.  Stir to dissolve all of the sugar.  Add lavender buds.  Let syrup bubble for about 3 minutes then take off the heat. Let berries sit in syrup for 5 minutes, then strain and discard solids. Let syrup cool to room temperature. Syrup will keep in refrigerator for 2 weeks.