After a brief hiatus I’m back and I brought a pretty good recipe with me.
It’s no secret that I love National Margarita Day—just take a look back—but I’ve always thought it was a little weird that it was in the middle of winter. I rationalize it that it’s because what we crave in the dead of subzero temps we crave that warm summer feeling, and what better way to get that than from a margarita? I mean, it makes sense; an ice-cold margarita, both exotically warming and refreshingly tart, is the epitome of summer.
Despite my previous tinkering with margaritas I am a bit of a traditionalist with them. Most of the time that I have one, whether it’s out or at home, it’s the classic. Don’t even ask me about a frozen one, either; if I want a slushy I’ll hit up a 7-11 with my Big Gulp cup and kill the Coke machine’s supply.
But I think that if there were any fruit worthy of complete deviation from the usual lime in a margarita I have to say it would be the Seville orange. Not only is it worthy, it’s perfect for winter because they’re available exclusively around January – February. You may have seen them in your grocery store or produce market before; they’re kind of gnarled and rough on the outside while the flesh—and it’s what’s on the inside that counts—has all the floral and sun-drenched taste of a regular orange with the sharp sourness of a thousand angry limes. The peel has an almost-spiced orange aroma with a hint of herbaceous lavender.
You want a margarita to be crisp and refreshing but with a bit of a challenging sour edge—enter the Seville orange. And it’s this sourness that makes a total lack of lime juice possible. Simply tequila, Seville orange juice, and a bit of agave nectar to help balance some of that tartness and you are well on your way to a divine margarita that’s totally suited to winter but oh so worthy of summer.
And if you can’t get enough of these Seville oranges, check THIS out.
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