Every year, I choose an unofficial “drink of summer” that I find myself mixing up for almost every weekend get-together at our house. The requirements for said drink are: it must be fruity, boozy, able to serve a large crowd, and most important, extremely easy to pull together since I’d rather be hanging out in the pool than stuck in the kitchen on a hot summer day. This is the margarita that I made for the Nacho Party we posted a couple months ago, and ever since, it’s become somewhat of a signature around here.
I love grapefruit, and I love a margarita with a spicy kick, so this recipe is pretty much my ideal cocktail. And it’s amazing how just throwing the sliced jalapeños into the mixture and letting them sit overnight infuses the drink with the perfect amount of kick — and on party day, all that’s left to do is pull the pitcher or punch bowl out of the fridge and drink up!
Peruse the “Mexican” section of our recipe files for some yummy menu ideas that would pair perfectly with this drink, and I’d love to hear all of your favorite margarita recipes in the comments!
*photos by Kate Zimmerman
- 2 cups grapefruit juice (fresh-squeezed is awesome, but high-quality bottled works just fine, too!)
- 2 cups silver tequila
- 1 cup grand marnier
- 3/4 cup agave (more or less, depending on how sweet you like it)
- 2 jalapeños, quartered lengthwise
- slices from 1 large grapefruit
- kosher salt for rims of glasses
- Stir all the ingredients (except salt) together in a large pitcher or punch bowl. Let chill in the fridge overnight — the longer it sits, the spicier it gets!
- Strain out the jalapeños just before serving, and pour over ice into salt-rimmed glasses.