Saturday, August 4, 2012

Raspberry Margaritas

I wonder how it's possible that I can love margaritas so much but also hate tequila so much at the exact same time.  Just the mere thought of straight tequila gives me a shudder....and also?  All those country songs that warn you of the dangers of tequila are on to something serious, folks.  Those clowns sing the truth. 

Mexican fare is one of my very favorites, and I cannot think of anything more blissful than a margarita accompanied by chips and a perfectly made guacamole.  Actually, I can think of something equally blissful.  And that something is a rich, full-bodied Cab accompanied by Italian black truffle cheese.  Which is what I'm enjoying right this second.  But I digress.

Anyway, last weekend, my husband was hard at work brewing beer in the backyard with a friend and he requested a snack in case they got hungry.  Because making beer while drinking beer is hard work, people.  It's not for the faint of heart, and it requires serious dedication and focus.  It makes people understandably hungry.  So I whipped up a batch of my world household famous guacamole and saved the men from beer-making induced starvation.  Of course I devoured sampled some for myself and decided that the lonely guac deserved a margarita accompaniment.  I didn't have enough limes for a "traditional" margarita, but I did have a pint of raspberries that I decided would be the perfect flavor-maker.  And they were.  I whipped up a pint glass-sized margarita for one and enjoyed it immensely.  I'm pretty sure I told my husband that he was on his own for dinner and went to bed at 8:00, but these things happen, don't they?  Yes, they do.

Anyway, this margarita is awfully tasty, and I recommend you pair it with copious amounts of guacamole.

Raspberry Margaritas
Source: My own guacamole-inspired creation

1 small container raspberries
Juice of 3 limes
1 1/2 ounces tequila
1 ounce triple sec
kosher salt for garnish

Puree raspberries and lime juice in a blender until smooth.  Wet the rim of a pint glass with water or lime juice and dip in a plate of kosher salt to coat rim.  Fill glass with ice and add tequila and triple sec.  Pour raspberry and lime mixture in and stir carefully as not to disturb the salt on the rim.  Serve and enjoy!

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