Rosemarried

Posts Tagged tequila

Happy New Year: La Luna Rosa Cocktail

Here’s to a new year, to new adventures and new beginnings. My resolutions are simple this year: I want to read more. I want to spend more time outdoors. I resolve to make my bed, every single day. I want to be a better listener, a better wife, a better friend. I resolve to compliment more and criticize less.

I created a cocktail for New Year’s Eve and thought I would share it with you all. New Year’s Eve has come and gone, but I’m an advocate of drinking bubbles year round. I call this drink La Luna Rosa (The Pink Moon). It’s refreshing, unique, and delicious. Simply mix together equal parts Tequila (Anejo or Reposado), sparkling wine, and fresh squeezed grapefruit juice. Top with a few dashes of Peychaud’s bitters. Serve up. It’s as simple as that.

Happy new year, friends. May this be the best year yet.

xoxo,
Lindsay

Grapefruit and Black Pepper Margaritas

Happy Cuatro de Mayo!

I had every intention of posting this recipe earlier in the week to give y’all plenty of time to plan your Cinco de Mayo menu, but I simply didn’t get to it. So, I’ll keep this short and sweet.

It’s a sunny, 80+ degree day in Portland, OR. It isn’t summer yet, technically, but it certainly feels that way. It’s a perfect Saturday.

The only thing that would make this day a little more perfect? A margarita, of course.

Enjoy the day.

Soak in the sunshine.

Make yourself a margarita.

Grapefruit Margaritas with Black Pepper from Rosemarried

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Grapefruit and Black Pepper Margaritas

Serving Size: Makes 1 margarita

Ingredients

  • 2 ounces quality tequila (I used Espelon Tequila Blanco)
  • 3 ounces fresh squeezed grapefruit juice
  • Kosher or sea salt (for rim)
  • 1/4 cup agave syrup
  • 1 teaspoon whole black peppercorns, plus more for rim
  • Orange bitters*
  • *If you do not have orange (or other) bitters, you may substitute a small bit of orange liqueur, such a Triple Sec.

Instructions

  1. First, prepare the black peppercorn syrup. In a small saucepan, mix the agave syrup with a couple teaspoons of water. Gently crush the black peppercorns with a mortar and pestle (or using the flat side of a knife) and stir into the agave mixture. Bring to a low boil and reduce heat. Allow mixture to simmer for 5 minutes, then remove from heat. Set aside until use.
  2. Prepare the glass: to line the glass with salt (and black pepper!). moisten the rim of an empty glass. (I run a lime wedge along the rim). Pour kosher salt onto a small plate, and grind some fresh black pepper onto the plate as well. Dip the rim of the glass in the salt/pepper mixture. Set aside.
  3. Pour the tequila, grapefruit juice, orange bitters, and 2 teaspoons black peppercorn agave syrup into a cocktail shaker (or mason jar). Shake/mix well. Taste, and adjust to your liking.
  4. Place ice cubes into the prepared glass and pour the grapefruit mixture over the ice. Enjoy!

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