Friday, March 29, 2013

Bar Top: Frozen Pomelo Minty Margarita

Now this is a margarita you can eat with a spoon!

This is quite a yummy take on margaritas and my own special concoction!  Since pomelos are pretty fibrous and not very juicy, this margarita is best serve frozen.  Remember the left over  mint syrup we had from canning the grapefruit in minty syrup?  We are going to use it here (see, I told you not to throw it out!).

First, you will segment your pomelo.  Now that you have your pomelo ready to go, you will need the following:  Tequila, cointreau, fresh lime, minty syruip, pomelo segments, ice, bar shaker, shot measure, and a blender.

Ignore everything in the background...I have a small kitchen, ok!

In your bar shaker, throw in a small handful of pomelo segments, add about a 1/2 oz cointreau (or triple sec), 1/4 oz minty syrup (or to taste),  juice from half a lime, and 2oz of tequila (oh, who are we kidding?  Make that 3!).  Place the top on your bar shaker and give it a good shake.  Next, throw a few ice cubes in there, pour into your blender and whir it up into an adult slushy.  Rim your gass with kosher salt, pour in your margarita, and enjoy!
haha, you can see some lemon zest drying in the background - oh, and my very sad basil plant...

Frozen Pomelo Mint Margarita
Generous pinch pomelo segments
1/2 oz cointreau or triple sec
1/4 oz of minty syrup or to taste
Juice from half a lemon
2 oz tequila
Kosher salt
  1. In your bar shaker add pomelo segments, cointreau, minty syrup, juice from half a lime, and tequila.  Give it a good shake.  Add a few ice cubes, pour into blender, and blend well.
  2. Rim a glass with kosher salt, pour in glass, and enjoy!



    

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