I am so excited to have my first Cooking in Red Socks cocktail today! I must really be feeling the Cinco de Mayo spirit, because I have had a lot of ideas for cocktails and never tested them out. These margaritas, however, are pretty unique and delicious. I am normally not a huge margarita lover, but the mix of the cantaloupe, agave, and Cointreau balance out the taste of the tequila without masking it. If you don’t want to make these frozen margaritas, and would rather have margaritas on the rocks, then you need to substitute cantaloupe juice for straight cantaloupe. I’ve never seen such a product in the stores, so you can make it yourself by putting cantaloupe in a blender and straining it into a bowl over cheese cloth overnight. It’s an extra step towards cocktail greatness, but could be worth your time if you prefer margaritas on the rocks. Now all I need is some sunny weather out here in Pawtucket, and the celebration is on!
Makes: 8 margaritas
Prep Time: 15 minutes Total Time: 20 minutes
2 cups tequila (lighter color works best)
2 cups freshly cut cantaloupe- rind, seeds and inside pulp removed
2/3 cup lime juice
1 cup Cointreau
1/3 cup agave nectar or honey
ice cubes for blending, about 2 heaping cups
sea salt or sugar in the raw for dusting the glass rims
1 lime, garnish
- Combine the tequila, cantaloupe, lime juice, cointreau, and agave in a blender. Pulse until well combined. If you wished to partially make the day before, you can do this and pour into a pitcher. Refrigerate overnight.
- Put some water on one small plate and the dusting sea salt or sugar on another small plate. Dip each glass into the water and then the sugar and place face up to dry for a minute.
- Cut the lime in from end to end. Then thinly slice across for garnish. Set aside.
- Add the ice cubes to the blender and mix until well blended.
- Serve immediately into the glasses and garnish with a slice of lime.