Spicy Grapefruit Margarita
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Ingredients
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1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
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1/2 tsp Rumi Berbere spice blend
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2 oz. Inspiro Tequila Luna Blanco
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3/4 oz. Twisted Alchemy 100% Hand Squeezed Persian Lime Juice
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1/4 oz. agave nectar
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2 oz. Twisted Alchemy 100% Marsh Grapefruit Juice
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1 1/2 oz. soda water
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Spice dusted dried lime, for garnish (recipe to follow)
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1 lime
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1 tsp Rumi Berbere spice blend
For Spicy Margarita:
For Spice Dusted Dried Lime:
Directions
For the dried lime:
Preheat the oven to 200 degrees.
Thinly slice the lime into rounds and place on a parchment-lined baking sheet or wire rack. Sprinkle each lime slice with a dusting of Rumi Berbere spice blend.
- Transfer to the oven and bake for at least 4 hours, up to 6 hours, flipping the slices halfway through. (Oven temps vary, so keep an eye on the fruit to ensure they are fully dried and the moisture is completely gone.)
- Let cool completely and set aside for serving.
For your spicy margarita:
Combine the salt and Berbere spice blend on a shallow plate.
Fill a shallow bowl with water. Dip the rim of a margarita glass or high ball glass into the water, then dip in the salt blend. If using a high ball glass, fill it with ice. Set aside.
Combine all ingredients except for the soda water in a cocktail shaker filled with ice. Shake well, then strain into your prepared glass. Top with soda water and stir gently.
Garnish with your spice-dusted dried lime before serving.
