The Double Citrus Margarita Martini – it’s the cocktail that’s twice as nice! As in a double shot of tequila, double the fruit juice (grapefruit and lime), and double the ways to serve it. Try it shaken and served “up” in classic martini style, or over ice with a salted rim for a classic margarita – you decide!
The Double Citrus Margarita Martini:
As I was making this drink, it struck me how many “doubles” there were – a double shot of tequila, double fruit juice, and double the ways to serve it, as a martini or as a margarita! The double citrus margarita martini really is twice as nice.
I was in the mood for a margarita (when am I not?), but also wanted to try a twist on the classic. Fresh grapefruit juice adds tartness and sweetness to compliment the lime juice and tequila ingredients of a margarita. But the best twist is to add a little maraschino liqueur! This makes the cocktail really smooth and gives it a nice, complex “martini” finish.
Whichever way you decide to serve it, “up” or over ice, you’re going to love the double citrus margarita martini!
The Key Ingredients:
The ingredients for the double citrus margarita martini are classic for a margarita, but as I mentioned, the addition of the maraschino liqueur adds a really smooth, dry undertone that is reminiscent of a martini’s finish. If you tried The Last Word cocktail (another favorite!), then you already have a bottle of this delicious liqueur waiting in your cabinet.
Maraschino liqueur is not the red, super sweet, cherry grenadine syrup that you might think of when you hear the word maraschino. It’s a clear liqueur that’s been made for hundreds of years, first by monks and now the recipe is in the hands of the Luxardo family in Italy. The first thing you’ll notice is the pretty green bottle with the straw wrapping. Maraschino liqueur is made mainly with the pits of the fruit from a special type of sour cherry tree. It has almost an almond finish, rather then a strong cherry flavor.
For the tequila I used a reposado, which is an aged or “rested” style. Reposado tequila is aged in wooden barrels like wine or bourbon, so as it ages it mellows and picks up some of the undertones from the barrels. It’s also a really pretty golden color. You don’t need a reposado for the double citrus margarita martini though, you can use whatever kind you like!
Also, I’m not gonna lie, I fell in love with this tequila bottle in the store. I’m not saying I bought this tequila just for the amazing label, because it’s delicious, but come on! Look at that Dia de los Muertos mural on it, how could I resist?
Shake it up:
Start by squeezing your fresh grapefruit and lime juice. One grapefruit and one lime should do the trick. After that you’ll measure all the ingredients into your ice filled cocktail shaker and shake until cold.
The Payoff:
Now it’s decision time. Do you want to serve your sweet, tart, smooth, fragrant cocktail straight up like a martini, or over ice with a salted rim like a margarita? It may seem like a tough decision, but don’t worry, either way you’ll be a winner!
If I were you I would try it both ways and see which one suits your mood the best. And then repeat (responsibly) until you’re really sure.
Double Citrus Margarita Martini
- Yield: 2-3 1x
Description
The Double Citrus Margarita Martini – it’s the cocktail that’s twice as nice! As in a double shot of tequila, double the fruit juices with grapefruit and lime, and double the ways to serve it. Try it shaken and served “up” in classic martini style, or over ice with a salted rim in classic margarita style – you decide!
Ingredients
- 4 shots (1/2 cup) of tequila, I used a reposada style, but any type will work
- 1 grapefruit, juiced, about a cup of juice
- 1 lime, juiced, about 4 tablespoons
- 2 shots (4 tablespoons) simple syrup
- 1 shot (2 tablespoons) maraschino liquor
Instructions
- Add all ingredients to a cocktail shaker filled with ice.
- Shake until cold. Serve up in a martini glass, or on the rocks like a margarita (salted rim optional!). Bottoms up!
Notes
To make simple syrup, place 1 cup of water and 1 cup of sugar in a small saucepan. Heat over medium low heat until the sugar dissolves. Remove from heat and let cool to room temperature. Store in a jar in the fridge.
