Raspberry Lemonade Margaritas
Every summer, back in my service industry days bartending and managing, we would come up with different summer cocktails. We always ended up having one drink that we would call a patio pounder. One of those easy cocktails that you would drink outside on the patio enjoying a great afternoon; then pound another one, and another, you get the picture. LOL
This margarita is definitely one of those cocktails. While it may be far from original it is delicious, refreshing and oh so easy to drink.
Raspberry Lemonade Margaritas
2 servings
Raspberry Simple Syrup
1/2 cup water
1/2 cup sugar
3/4 cup raspberries
zest of 1/2 a lime *optional
NOTE Increase the portions using a 1:1:1.25 ratio if making for more than two margaritas.
Save the extra syrup for a glass of lemonade or iced tea!
Simple Syrup
1 cup water
1 cup sugar
NOTE Increase the portions using a 1:1 ratio if more syrup is needed.
It’s quick and easy to make simple syrup! In a small saucepan, add 1 cup of sugar to 1 cup of water on the stovetop over medium-low heat. Stir the sugar until dissolved. Remove from the heat and let cool for about 10 minutes.
The only difference for the raspberry simple syrup is, of course, adding the raspberries and lime zest and then straining after the mixture has cooled. I let this mixture simmer for about 10 minutes to get as much flavor and color as I could.
I opted to make homemade lemonade mainly because I had a bag of lemons in the fridge. You could definitely use frozen or other store-bought lemonade.
Lemonade
1 cup simple syrup from above
1 cup fresh squeezed lemon juice
5 cups water
After letting the syrup cool, in a pitcher, add the syrup, lemon juice and water. Stir until well mixed.
Margarita
4 oz tequila of choice
1.5 oz orange liqueur of choice
2 cup lemonade
4 - 4 spoonfuls of raspberry syrup
Salt-rim the glasses and fill them with ice. (sugar-rim if you like it extra sweet!) Add some ice to a cocktail shaker, then the liquor and lemonade. Give it a good shake and strain it into glasses. Spoon in the syrup and let it find its own way through the glass. Garnish with fresh raspberries and a lemon wedge or wheel.
