It's been one of those weeks. We've all had them at one point or another. Tuesday feels like Wednesday and Wednesday feels like Thursday and somehow the week still isn't over yet. While the days often seem to skate by quickly, spinning circles around me before I have the chance to catch my breath, this week has come to a jarring halt. The hand on the clock moves so slowly between my frequent glances that I periodically wonder if the hands have stopped moving altogether. I keep asking myself, is it Friday yet?
If only time moved so slowly on the weekends...
I have never been much for alcoholic beverages, but I do make an exception for the occasional glass of red wine or salt-rimmed margarita. While a glass of wine nicely rounds out a weekend evening, I have always reserved margaritas for more festive occasions. Margaritas tend to pop up on hot summer evenings when the dinner party guests have been fed or when the glasses are clinked to celebrate another Fourth of July. The best margarita I ever had was savored after a long day of skiing in the mountains—blended, with lime.
Margaritas have an intrinsic sense of community built into their nature; they are meant to be enjoyed among friends.
Though there were no holidays to celebrate or gatherings to toast, these margaritas made an appearance to bring a spot of joy into an otherwise simple evening with my family. With snow on the ground and flurries falling from the skies, I felt as if the classic lime version could use a seasonal update. Grapefruit has quickly become a fruit that I identify with cold weather. Not only is it in season, but the tartness of the citrus so effortlessly mimics the quality of a biting winter wind. The lime only furthers this quality, which gives the margaritas a bright, vibrant character.
And so I raise my glass to you, dear friends, thankful that tomorrow the weekend finally begins.
Grapefruit Margaritas are a welcome drink after a long work week. Freshly squeezed grapefruit and lime juice are joined by tequila and triple sec to create this unique beverage. The margaritas are quite tart (which I adore), but a teaspoon of sugar may be added to each drink to tone it down for those of you who are not so keen on such a biting flavor. Instead of salt-rimmed glasses, I rimmed these with sugar to bring out a bit of sweetness whenever you decide that you may need it.
Yields 4 servings
Juice from 2 large grapefruits (about 1 3/4 to 2 cups), freshly squeezed
Juice from 4 limes (about 1/2 cup), freshly squeezed
6 ounces (180 ml) tequila
4 ounces (120 ml) triple sec
Granulated sugar, for glass rims (optional)
To sugar-coat the rims of glasses, place the granulated sugar in a bowl large enough to fit the top of a margarita glass. Dip the tops of the glasses into the fruit juice; this helps the sugar stick very well (much better than water). Dip the tops of the glasses into the granulated sugar and tap the glass to remove any large chunks. Set aside.
In a large blender, combine grapefruit juice, lime juice, tequila, and triple sec. Fill the blender with ice and blend until well combined. Divide the mixture evenly between the glasses and serve immediately.
If you find the margaritas a bit tart, add a teaspoon of granulated sugar to your glass to remedy it.