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.
Tangelos are a cross between tangerines & pomelos, both of which have been immortalized in margarita form here already. Taste-wise, they’re far closer to tangerines so that’s the route I took.
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
– Guacamole
– 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?
Tangelo Margaritas
A beautiful orange margarita using fresh lime and tangelo juice.
Ingredients
- 3 oz homemade margarita mix (I made the skinny version)
- 5 oz tangelo juice (from ~3 tangelos)
- 3 oz tequila
- Salt, for rim (optional)
Instructions
- 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.
Notes
Yields: 2 servings
Estimated time: 10 minutes