May 4, 2012

LSL {Foodie Friday} - Olé

Happy Cinco de Drinko Mayo. You know it's funny how different this holiday is now compared to when I was in college. Then, it was how early could you get up and find a Mexican restaurant that would let you start drinking. Nowadays it's more of a lunch or dinner event with far less margaritas involved. Don't get me wrong both periods in time had their perks, but now I am more concerned with not having a hangover due to all that triple sec. 

Like most people, I love Mexican food and could eat that for most meals, everyday. If you check out Cooking Light's latest issue it's chock-full of yummy and healthy-ish sounding recipes like this and this that you could whip up to make for a Mexican feast. 

However, I decided to pay homage to my Cinco de Drinko days and show you how to make a grown up version of the standard Margarita, a Spicy Grapefruit concoction. I think I'll grab some friends, add some chips and salsa, sip on these, and laugh at ourselves 
chat about the "good ol college" days?

Spicy Grapefruit Margarita
Makes 8

2 cups plus 2 tablespoons tequila
1-2 habanero chiles, halved
Kosher salt
6 cups fresh pink grapefruit juice

Mix tequila and chiles in a large pitcher. Let steep 3 hours, or longer if a spicier tequila is desired. Discard chiles. DO AHEAD Can be made 1 month ahead. Cover; chill.

Pour enough water onto a small plate to cover. Pour enough salt onto another small plate to cover by 1/4". Dip rims of eight 12-ounce glasses into water (or rub a lime on them), then into salt to lightly coat; fill with ice. Add grapefruit juice to pitcher with tequila. Fill with ice; stir until cold. Divide drink among glasses.

*Note: The longer the tequila is infused with the chiles, the hotter it gets. And the reviews say this drink is a little on the spicy side so proceed with caution. Or you don't have to spice it up at all and make is a standard grapefruit marg by foregoing the chiles all together. 

If interested in more mouth-watering margarita flavors, go hereWhat are your weekend Cinco de Mayo plans? Going to a Mexican place like me or bucking the whole tradition and having Chinese food instead? 

Bon Appetit and Happy Weekend!


*Credits - Recipe by Eric Werner via Bon Appetit, Photo by Dean Kaufman


  1. This looks amazing! I have been wanting to make my shrimp&avocado salda and I just might do it..along wiht one of these. Oh how the times have changed! ha

    1. Ooh, How was your shrimp + avocado salad? I would love your recipe sometime. I used to make a shrimp, avocado, cherry tomato, with a little lemon and some light italian dressing salad from time to time in the summer. It's delish for those hot days! PS. Can't wait to see you next week!


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