Charred Citrus Margarita
Anne SanGiovanni
We teamed up with fellow Seattle business Orasella Maraschino Cherries to bring to life this fabulous cocktail. Orasella handcrafts traditional Italian Maraschino Cherries in Seattle with Yakima Valley grown fruit. Their cherries and our salt, with cumin and oregano, bring so much depth to this drink. Cheers!
Makes 1 cocktail
Ingredients
2 oz tequila
1 oz Cointreau
1 oz charred orange juice*
1/2 oz lime juice
2 tsp Orasella cherry syrup (what's left in the jar after you finish your Orasella Maraschino Cherries)
For Salt Rim: Firefly Kitchen's Cortido salt and additional lime juice
Method
Prepare two bowls: one with 1/4 inch of lime juice and the other with 1/4 inch of Firefly Kitchen's Cortido Salt. Dip the rim of a rocks glass into the bowl of lime juice, then into the bowl of Cortido Salt pressing to adhere. Fill the glass partially with ice and set aside.
Place tequila, Cointreau, charred orange juice, lime juice, and Orasella cherry syrup in a cocktail shaker filled with ice. Shake until chilled, about 10-15 seconds. Pour margarita into a glass filled with ice and enjoy.
*Charred Orange Juice
Cut an orange in half. Heat a cast iron pan or heavy skillet to medium high heat. Grill orange halves, cut side down, until charred and starting to soften, about 5 minutes. Use a metal spatula to remove orange halves from the pan. Transfer to a plate and set aside to cool. Once cool, juice the orange halves with a citrus press.
