There are few things in this world that rival my love of a cold, crisp Sauvignon Blanc…and that’s a truly well-made margarita. Therefore it goes without saying that National Margarita Day was one annoying, made-for-nothing holiday that I just HAD to celebrate (scoff all you want at these “national days,” but I’m enjoying a handcrafted margarita on a random Wednesday afternoon. I win.)
Usually, I opt for a spicy, jalapeño-infused margarita on the rocks, but for this occasion I had an Instagram palette to consider (the struggle is REAL!). All kidding aside, my good friend Lindsay is a phenomenal chef, and it just so happens that her kitchen expertise extend into the world of mixology.
We decided on a Pink Grapefruit and Rosemary Slushie Margarita, because…why not?
1/2 cup sparkling grapefruit juice
1/2 cup white tequila (Casamigos Blanco)
1/4 cup triple sec
2 tablespoons rosemary simple syrup (optional, but worth the effort!)
1 tablespoon honey
1 heaping cup of ice + 1/2 cup ice
2 sprigs rosemary
2 tablespoons pink Himalayan sea salt (for rim)
Pour all the margarita ingredients in a blender, but saving the 1/2 cup of additional ice. Pulse together until well combined, adding more ice as needed to achieve desired “Slushie” consistency. Pour into two salt-rimmed glasses, garnish with rosemary and ENJOY!