Grapefruit Margarita

I’ve been writing about cocktails for a long time, and even after trying a million and one different cocktail combinations, there’s a small selection of favorites that I just can’t leave behind.

I love having solid standard recipes that I can go back to and adapt to my mood or inclination each day. A margarita is one of those drinks, and it’s always in rotation, albeit in different guises.

The best time to drink this with fresh grapefruit juice is when they are in season, namely during the winter months. But it’s just as delicious on a warm summer evening under the stars.

What’s in a Grapefruit Margarita?

A grapefruit margarita is a little juicier than a regular margarita and has a little less probative value. The grapefruit juice is used in addition to the lime juice in this recipe because you still need the punch that the lime provides.

However, you will notice that there is no orange liqueur in this recipe, which contributes to this drink having a lower alcohol content (Grand Marnier has 40% ABV, which is the same as standard vodka. Omitting it reduces the alcohol content of the drink’s overall strength .) Traditional orange liqueur gets confused by the addition of grapefruit and leaves the drink with an unbalanced feel – when a drink has grapefruit in it, I want it to shine.

Now, if you’re trying it with your grapefruit and feel like you still want it, or you have a fresh but offbeat tasting (or worse! tasteless!) grapefruit and need more depth to your drink, feel free to add 1 ounce of orange liqueur.

In the supermarket you will mostly find pink grapefruits, which offer a balanced sweetness with a finish that is not too tart. But check your markets when grapefruits are in season (they’re a late winter fruit, ours in Southern California ripen in March) because you might get lucky with some oro blanco, a cross between a white grapefruit and pomelos. These grapefruit truths are very sweet and not acidic at all.

If your grocery store doesn’t stock fresh grapefruit, opt for a 100% unsweetened grapefruit juice, which I tested with Knudsen and it worked in place of fresh grapefruit juice. However, always taste your juice before preparing it, as sweetness and acidity can vary greatly depending on the type and season, as well as bottled and fresh juice.

Is your cocktail too sweet? Go easy on the simple syrup. Do your lips pucker a little? to a lot of? Increase the sweetness. Do you feel that your drink is tasteless? Go with extra lime and orange liqueur. Also, one medium-sized grapefruit yields about four ounces of juice, which is enough for two for this recipe.

A side note on grapefruit juice. There are certain medications that interact with grapefruit and interfere with how the medication works. Please consult your doctor if you are unsure if you are taking anything that could be affected by grapefruit juice.

Shaken vs. Stirred Margaritas

Preparing this grapefruit margarita is the same process you would make a traditional margarita. However, there are a few basic “rules” in the world of cocktails.

One of the most confusing questions is whether cocktails should be shaken or stirred. There seems to be clear lines of distinction: if it’s just alcohol then stir, but if there’s juice, shake. But then you go to the bar and these rules feel completely arbitrary. (See all those shaken martinis.)

Do you normally shake a margarita? Yes, but it’s not a strict rule. When I no longer want to mess up accessories to make my drink, and I’m sure you’ve had those nights too, I just make mine in a glass that can take vigorous stirring. How does it look? Usually a wide glass with high sides and a heavy base. My favorite stirrer is always a chopstick. Hold the glass and stir vigorously for about 20 seconds. Your drink is ready to be enjoyed.

More wonderful margarita recipes

• Frozen Cucumber Margaritas
• Grilled Peach Pitcher Margaritas
• Homemade Margarita Mix
• Blueberry Pitcher Margaritas
• Pitcher Frozen Margaritas