It’s probably no surprise to any of you, but when I see a new fruit come in season – or priced low enough that I can’t resist hoarding – the first thing that comes to my mind is:
I have tequila at home, right?
Because, really now – what fruit doesn’t make a good margarita? (Besides kiwi. I’ve pretty much given up wasting tequila on that one.)
But tangelos were on fire-sale again so I decided it was time to officially make this one margarita recipe number Twenty…. 22! And just in time for Cinco de Mayo.
And speaking of the holy Spring holiday that’s coming this weekend, our Taquitos & Tequila pool party is on Sunday! We’re serving:
– Brie & Brisket Quesadillas
– Creamy Jalapeno Ranch Chicken Taquitos
– Pineapple salsa
– Classic Lime Margaritas*
– Grapefruit Margaritas*
– Blue Margaritas*
– Guanabana Margaritas*
– Dulce de Leche ice cream
*the skinny versions
And guests have claimed some fabulously delicious dishes like queso and jalapeno poppers. So I’m headed off to do work. I have 100 limes to juice. And a floor to mop.
And if I have time, like 3 walls to de-crayon. But if I hand out margaritas when guests walk through the door, I think I can get away with leaving The Little’s art work up, right?
A beautiful orange margarita using fresh lime and tangelo juice.
- 3 oz homemade margarita mix (I made the skinny version)
- 5 oz tangelo juice (from ~3 tangelos)
- 3 oz tequila
- Salt, for rim (optional)
- Stir margarita mix, tangerine juice, and tequila together in an oversized glass or small pitcher.
- Run a lime or tangerine wedge around the outside of 2 glasses and dip in salt.
- Fill glasses with ice and pour margaritas over.
- Rinse and repeat.
Yields: 2 servings
Estimated time: 10 minutes