This easy grapefruit margarita recipe is a little sweet, a little tart, and altogether way too smooth.
It’s national margarita day!
I love fake holidays. They give me an excuse to do things I would do anyway. Like drink these grapefruit margaritas…which we generally keep stocked in the freezer in a large mason jar, in case of emergency.
Speaking of which, these drinks should come with a caution sign. Actually, two caution signs.
#1: “These contain quite a bit of alcohol.”
#2: “They’re also really delicious and you’ll want to drink quite a bit of them, so ergo, see #1.”
Ross invented them. It’s his fault.
But honestly, they’re just so darn refreshing, and go down so easy….I mean, apart from it being national margarita day, I want to drink them basically any time: (1) it’s Friday, (2) I’m eating nachos, (3) it’s Saturday, (4) I’m eating tacos, (5) it’s a day, (6) I’m eating, (7) I’m awake.
In all seriousness, these grapefruit margaritas are an easy, delicious mix of danger and happiness.
They’re 1/3 tequila and 1/3 vodka. An unusual combination you say? Indeed, but it’s a very specific kind of vodka that makes everything okay. For these little babies, we use Deep Eddy’s Ruby Red Vodka. (Unpaid advertisement. For now. Deep Eddy, call us!) When the Ruby Red Vodka came out a couple years ago, it was like a revelation of deliciousness. I’ve tried another brand that sounded similar, and it was not. It was actually kind of gross. I really recommend Deep Eddy for this drink.
Please note the photos here are wayyyyy too full of margarita for a normal human being. I took liberties because the pink color is just so darn pretty. In reality, I recommend only pouring yourself 4 to 6 ounces at once and sipping very slowly. Especially if you go for the 6 ounce pour. Because that’s 4 ounces of booze right there.
I’m also a little sheepish to admit this drink contains frozen limeade concentrate. I know, I know. But I never claimed this drink was authentic in any sense whatsoever. I claimed it was delicious. And I stick to that statement. Trust me, limeade concentrate is wayyyy better mixed with tequila than with water. I’ll always think fondly of that one beautiful day when Ross started throwing these ingredients together and said, “Here, try this.” And I said, “I knew I hung out with you for a reason.”
- 4 oz. silver/blanco tequila (a couple favorites are Milagro or Cabo Wabo)
- 4 oz. grapefruit vodka (we recommend Deep Eddy's Ruby Red)
- 4 fl. oz. frozen limeade concentrate (NOT prepared or diluted - just scooped frozen out of the can)
- Juice of one small lime, if you juice it thoroughly with a lime press or juicer. If you're squeezing with your hand, use a large lime, unless you have truckasaurus hands.
- Combine all ingredients and chill until cold. Alternatively, shake with ice in a shaker.
- If you like salt with your margarita, before you pour your drink, rub a lime wedge on the rim of a glass and dip in kosher salt.
- Serve the margarita over ice. Sip slowly for safety.