If you ask me, a classic Cadillac Margarita is always a good idea.
Maybe it’s the fact that growing up in California has made me partial to all things citrus but that dash of orange liqueur makes a margarita a little more especial IMO.
Citrus Twist On A Cadillac Margarita
But sometimes you need a twist on a classic. Well, if you’re looking for a twist on the classic Cadillac Margarita, this Charred Citrus Margarita Cocktail recipe is it. Citrus gets charred over an open flame for a twist on the classic cocktail recipe. The idea for this came about because, well, one of the most classic flavors in Mexico is char – see: all the toasted ingredients in mole, charred tlayudas, or flame-licked carne asada – and it’s high time that flavor came into the margarita world.
Why Use Charred Fruit?
The addition of the charred fruit adds a little something that makes an otherwise classic top-shelf margarita recipe even more exciting. By the way, you could make this margarita with a variety of citrus from Cara Cara oranges to grapefruit, but, if you can get your hand on larger tangerines or satsumas, definitely save a few to make this recipe — their slight sweetness really makes this margarita!
Okay, that’s it! Go stock up on all your bar essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Charred Citrus Margarita Cocktail Recipe
For The Grilled Citrus:
- 5 medium tangerine halved (or your favorite citrus)
- Canola, grapeseed, or coconut oil for oiling the grill
For The Salt Rim:
- Ancho chile powder or Tajín chile-lime seasoning, for garnish
- Kosher salt for garnish
- Lime wedges
For The Margarita:
- 4 ounces 100% agave silver tequila
- 1 ounce Cointreau or other orange liqueur
- 1 ounce freshly-squeezed lime juice plus two lime wedges for garnish
- Grill The Citrus: Heat a grill to medium-high heat. Scrape the grill grates clean, then use tongs to wipe with a paper towel dipped in oil. Grill citrus, cut side down, until charred and starting to soften about 5 minutes. Using a metal spatula to scrape the citrus off the grill grates, then transfer to a baking sheet, and set aside to cool for about 15 minutes. Slice off the edge of two charred fruits and slice in half, so you have charred half-moons for garnish. Juice the citrus, add a pinch of salt, and set aside.TIP: You can char and juice the citruss up to one day ahead of time.
- Rim The Cocktail With Salt: If you want a salted rim, combine equal parts chile powder and salt and mix to combine, then spread on a rimmed plate. Prep the serving glass by filling it with ice water. Before you serve the drink, discard the ice water, rub the rim with the end of the lime, then dip it in salt, pressing to adhere. Garnish with a half-moon of charred citrus.
- Make The Cocktail: Combine 2 ounces tequila, 1 1/2 ounces charred citrus juice, and 1/2 ounce lime juice in a cocktail shaker. Add ice to fill the shaker halfway, close, and shake well until chilled and frosty, about 15 to 20 seconds. Strain the margarita into a rocks glass filled with crushed ice (with a salted rim, if desired). Garnish with a few slices of lime and serve.