Salt and Paper: Margarita Remix

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Sometimes there are days when I think I should just scrap dinner and go straight to the night cap. Without fail, a day or two before payday the fridge begins to look rather empty — save for a couple of stalks of wilty kale and sticky jam jars — and that remaining splash of red wine looks pretty good.

Other days, things just don’t really go as planned and the last thing you feel like doing is standing in front of a stove sautéing onions and crying because you twisted your ankle running for the bus (it happens).

I get it. As much as I love cooking and baking and all things food-related, some nights I just want to say “no,” reach for a glass, and call it a night.

Plus, the sun is making it’s way through the clouds, and you know what that means: it’s margarita weather. Let’s get real: laying out in the sun with a good book and a strong drink sounds much more appealing than slumping in front of a laptop for hours on end.

With exams coming up, I have a feeling that I’m not the only one craving citrusy, salty, and sweet tequila over ice. So whether it’s an empty fridge, a swollen ankle, a heavy textbook, or just a craving for liquid sunshine, grab the bottle and put down the cutting board.

This is a bit of a grown-up version of the margarita, using grapefruit instead of lime and with the addition of Lillet, which can be found in most liquor stores (and is also delicious on its own).

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Serves 1 

• Grapefruit wedge, for the glass

• Kosher salt (or get fancy with vanilla salt)

• 1 1/2 ounces tequila

• 3/4 ounce Lillet blanc

• 3/4 ounce grapefruit juice

• 1/4 ounce simple syrup

• 3 dashes bitters (can be found in most grocery stores)

• Grapefruit peel, for garnish

Run the grapefruit wedge along the rim of a glass, then roll the glass in salt. Add tequila, Lillet, grapefruit juice, simple syrup, and bitters to a cocktail shaker; add ice and shake until the outside feels frosty. Pour into glass and either add the ice from the shaker or fresh ice. Add the grapefruit peel. Cheers a friend to your hard work.

Recipe adapted from food52.com
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