It’s freezing outside. Way colder than normal for the part of Virginia where I live. To combat the cold, I’m pretending it’s warm and sunny with a bright citrus margarita. A bright citrus margarita made with fruit you can’t find when it’s warm and sunny in Virginia.
I’m a sucker for a good margarita so I did just that…and I threw in a clementine as well since we’ve got a bowl full of them on the counter. Margaritas seem to be a good fit for Meyer lemons. A regular lemon would make a super tart drink but the Meyer lemon is just about perfect. I usually add orange juice to my margaritas so the clementine was a natural choice as well.
These were pretty much a perfect balance of sweet and tart. You could sort of taste the agave nectar and the tequila taste was there but not overwhelming. I will definitely make these again. Too bad the fruit for them isn’t available year-round.
I made these as I make all of my margaritas. On the rocks with lots of kosher salt. The salt must be kosher. It’s not as good otherwise. Regular table salt doesn’t taste as good and it doesn’t stick to the glass very well.
Meyer Lemon and Clementine Margarita
Makes 1 drink.
- 1 shot (1.5 oz) tequila
- 1/2 shot (.75 oz) triple sec or other citrus liqueur
- 1 Meyer lemon
- 1 clementine
- 1 tablespoon agave nectar
- kosher salt (optional)
- Slice lemon and clementine in half. Squeeze the juice out of them with a juicer or reamer (or your hands).
- Add the following to a cocktail shaker filled with ice: tequila, triple sec, lemon juice, clementine juice, agave nectar and the fruit rinds you just squeezed.
- Cover the cocktail shaker and shake it. A lot. Keep shaking it. Shake it some more. And then shake it again.
- Pour into a tall glass. If you like salt on your margaritas, you should rim the glass with salt before pouring the margarita in the glass.