Posted on | April 12, 2007 | 25 Comments |
I am supposed to be on vacation this week. For the first time in my life I am taking a week off to stay home and relax. Usually time off from work is for travel, but once we get back from a trip, I feel so drained that I don’t feel rejuvenated like I am supposed to, that’s why I thought this would be a great idea! But so far this vacation hasn’t been going very well. I had to go in to work for a couple of hours on Tuesday and Wednesday for some important meetings. So even though I didn’t do any real work, just going through the motions of getting ready and driving to work defeats the whole purpose. I got back home today at 3:00 PM and was really mad at myself for not rescheduling these meetings, but no point in crying over spilled milk, right? So decided to get a kick start on my vacation right away, what better way to imagine yourself on a warm sunny beach than by sipping a fresh margarita!
This margarita is made with fresh honeydew melon which gives a very nice cooling flavor to this drink. A few days ago I made a mint and ginger infused sugar syrup to use in cocktails in place of sugar. Got this idea from Emeril. You know how tough it is to get sugar to dissolve in cold cocktails? So bartenders normally make a sugar syrup by dissolving sugar in hot water that will keep for a few weeks. Emeril likes to infuse these simple syrups with basil, mint, lemon rind etc. Since we are planning to have a big party this weekend, I made a mint and ginger infused sugar syrup last week. Recipe follows.The infused sugar syrup added a slight tinge of mint taste to the margarita, but I couldn’t sense any ginger, guess I used a bit too less ginger.
- 1.5 cup honeydew melon puree (see below) (substitute with cantaloupe or watermelon or use a mix of all three)
- 1/2 cup tequila
- 3 tbsp orange liqueur (I used triple sec)
- 1/4 cup lime juice
- 3 tbsp sugar syrup (recipe below, or just sugar to taste)
- coarse salt for the glass rim
To make the melon puree, remove the skin and seeds of a fresh honeydew melon and cut into large chunks. Place in a blender and process until smooth.
Wet the rim of the margarita glass with a piece of lime and dip in coarse salt in a shallow dish to coat the edge of the glass.
Combine all the ingredients along with ice in a cocktail shaker or blender and mix well.
Strain into the prepared Margarita glass, garnish with a lime wedge.
- 1 cup sugar
- 1 cup water
- 1.5 cups packed torn mint leaves
In a saucepan, combine water and sugar and bring to a boil over medium heat while stirring occasionally. Cook till the sugar completely dissolves.
Switch off the stove and add the mint leaves to the sauce pan.
Cover and let it stand till it completely cools down.
Strain to remove the mint leaves.
This can be made ahead and kept in the refrigerator in a covered container for weeks.
Use this in any cocktail that calls for sugar for a kicked up taste. This can also be used in a mixed fruit salad or lemonade or any recipe you would normally add sugar to.
I added some grated ginger while boiling the water with sugar, but as I said before, couldn’t really taste the ginger in the margarita, that is why ginger is omitted from the recipe. If you get it right, let me know!
More like this
Yay, I finally baked a cake! And it felt great! Now I kinda understand what they mean when people sa[...]
Wishing all my US readers a Happy 4th of July weekend! If you are planning a party this weekend or j[...]