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Sometimes on a Friday night I just go for a G&T or a glass of wine, but sometimes I love a good margarita. When it is hot out I make Frozen Mango Margaritas, if I’ve been able to plan ahead I make my Cucumber & Jalapeño Margaritas, and when they’re in season I make Blood Orange Margaritas. However, I thought it was high time for another seasonal twist, and as wonderfully festive clementines are starting to appear, say hello to my Clementine Margaritas!
These Clementine Margaritas are fresh, bright and fruity, and perfect for winding down at the end of the day. Clementine juice is such a wonderful ingredient for seasonal cocktails: I love them in a Christmas Breakfast Clementine 75, my twist on the Classic French 75, too!
I’ve got to warn you though, I like my margaritas to have a bit of a kick so if you’re serving these scaled up in a pitcher at a Christmas or New Years party, you’ll want to top the mix up with a little sparkling water to taste before serving them to guests! Also, you’ll want good tequila for these because you really can taste it: I usually use Olmeca Altos Tequila (ad) in all of my margaritas.
These easy and delicious Clementine Margaritas put a festive twist on a strong, bright and fruity margarita recipe – perfect for the holidays!
Ingredients
Scale
juice of 8 clementines (approx. 230ml)
juice of 2 Limes
120ml (1/2 cup) tequila blanco
40ml (2 1/2 tbsp) triple sec or Cointreau
ice cubes
Himalayan pink sea salt (optional, for salted glass rims)
Instructions
Combine the citrus juice, tequila and triple sec with a handful of ice in a cocktail shaker. Shake vigorously for about a minute.
If you’re rimming the glasses, shake a thin layer of salt on one plate, and pour a little triple sec on another. Dip the glass rims first in the triple sec, then the salt, making sure only to coat the outside rim of the glass.
Divide the remaining ice between the two glasses, and strain over the margarita mix. Serve immediately.
I'm a food writer living in the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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