Greetings from, dare I say, the other side? Spring?? You guys, this has been the BEST week (albeit a slow week – holy cow am I glad it’s finally Friday!) because of the unbelievable weather we’ve been having.
Upper 60s and low 70s have meant daily walks and park visits with Mr Cool McShades here (hat and sun glasses from Baby Gap,) and tank tops, people. TANK TOPS!!
I think Mother Nature probably has one last surprise up her sleeve before we can safely say “we’ve made it” but by golly this little preview has got everyone on their best behavior.
Until they’ve had a Chambord Margarita, that is – muwahaha!
Ahem, yep, chambord margs, my friends. I mentioned these babies in Monday’s Roasted Poblano Salsa Enchiladas post and got quite a few requests for more details. I was going to wait until closer to Cinco de Mayo to share the recipe for these fresh, tart, and just a teensy bit sweet margaritas (seriously, just a smidge,) but with nonstop patio weather in the forecast for the foreseeable future, I see no reason to wait!
Silver tequila (hey-o!) fresh squeezed lime juice, homemade 3 minute simple syrup, and Chambord, a black raspberry liquor, are shaken then swished into cocktail glasses that are rimmed with salty and sweet lime margarita salt. This, my friends, is the spring and summer cocktail you’ve been waiting for.
I’ve been testing the recipe all week with the back door open and sunshine blazing until 7, and it’s felt perfect. I can’t wait to enjoy this refreshing drink when the temperatures really start to heat up!
Now, if you’ve ever had a homemade margarita than you know there’s no going back to a mix once you’ve had a taste. I still have flashbacks to spring breaks of yesteryear when I’d stand tapping my finger on my chin trying to decide which flavor from the WALL OF FROZEN MARGARITAS to choose then suck down by the beach. Yup, picture it. I probably went with the blue one because, college.
Anyway, fresh homemade margaritas are masterpieces in comparison, especially when they’re spiked with Chambord, a cognac infused with black and red raspberry, and vanilla, that lends a smidge of sweetness, and beautiful blush to this refreshingly tart marg. I have a near zero tolerance policy for sweet margaritas, so I promise the Chambord doesn’t make them too sweet – just adds a little somethin’ somethin’.
I’m not going to lie, Chambord is a splurge. It’s usually $38-40 at the grocery store but since it’s so strong you only need a bit for the cocktails you add it to, and it’ll last for months and months. Ben bought a bottle on sale around Valentine’s Day and we’ve added it to everything from champagne and raspberries (his favorite,) to vodka and club soda with lime (my favorite,) and most recently these margaritas (gosh we sound like lushes!) – and I swear we’ve barely made a dent.
Like I said, the bottle lasts forever and you’ll be making these margaritas over and over again this summer, making it a wise investment. These drinks would be great for parties, too, and I can even see them being a hit at your sassy friend’s bridal shower. Chambord Margaritas for any and all occasions!
Start by making the 3 minute simple syrup, which is just a fancy name for sugar water. Baha! Seriously though, just stir together 1 cup each water and sugar in a microwave safe vessel then nuke for 3 minutes, stirring halfway through, and then cool completely. That’s it! You can do this one or even two weeks ahead of time.
Next make the salty and sweet lime margarita salt which you’ll use to rim the glasses with. First zest 1 lime with a microplane, being careful to just get the green zest and not the white pith.
Combine the zest with 2 Tablespoons each salt and sugar in a food processor or blender then process until smooth.
Run a lime wedge around the rim of a cocktail glass then dunk it into the lime sugar and salt.
Ok, glasses prepped- margarita time!
To a cocktail shaker (you could use a big mason jar too,) add 6oz silver tequila, 3oz fresh squeezed lime juice, 2oz simple syrup, and 1oz Chambord then shake, shake, shake.
Strain into the rimmed glasses then sip away!
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Chambord Margarita is a classic, fresh margarita with a fruity yet not too sweet twist!
- 6oz tequila
- 3oz fresh lime juice + a few lime wedges
- 2oz simple syrup
- 1oz chambord
- Salty and sweet lime salt
- For the simple syrup:
- 1 cup water
- 1 cup sugar
- For the salty and sweet lime margarita salt:
- 2 Tablespoons sugar
- 2 Tablespoons salt
- zest of 1 lime
- Add tequila, lime juice, simple syrup, and Chambord to a cocktail shaker or large jar with a tight fitting lid, then fill 3/4 of the way up with ice. Shake to combine. Place salty and sweet lime margarita salt in a shallow dish then run a lime wedge around the rim of 2 cocktail glasses and dunk into lime sugar. Fill glasses with ice then strain in margaritas and serve.
- For the simple syrup: Add water and sugar to a microwave safe jar or bowl then stir to combine. Microwave for 3 minutes, stirring halfway through then cool completely (can be done up to a week ahead of time.)
- For the salty and sweet lime margarita salt: Add sugar, salt, and lime zest to a food processor or blender then process until smooth.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Enjoy this sweet-tart cocktail on this fine Friday, and have a great weekend, everyone!