Whole Citrus Margaritas
NapaStyle : Episode FLNST-101
The secret ingredient to this margarita is the oil he extracted from a variety of citrus skins. Try rimming your margarita glass with a mixture of salt, dried mango and dried citrus. (Yield: 6 to 8 servings)
Ingredients:
2 navel oranges
1 lemon
1 lime
6 Tbs. Cointreau orange liquor
4 Tbs. Triple Sec
12 Tbs. good quality tequila (preferably 100% agave-reposado)
4 Tbs. superfine sugar
8 cups ice cubes
Directions:
- Cut the citrus into three-quarter inch pieces.
- Push the whole fruit through a juicing machine. The resulting juice will be a mixture of the juice and oils in the peel.
- Strain the juice into a medium-size mixing bowl.
- Mix in the Cointreau, Triple Sec, tequila and superfine sugar. This mixture can be made up to one day in advance of serving and should be kept in the refrigerator until service.
- Put half of the ice cubes into a large blender then pour the mixture over the ice.
- Pulse the ice a few times then blend at high speed until it is mixed with the juice.
- Add the remaining ice cubes then continue to blend until the margarita mixture is smooth and can be poured, about two minutes.
- Pour into frozen glasses. Salted rim optional!
Copyright NapaStyle, Inc. 2003 by M. Chiarello, D. Shalleck
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