Is there anything more beautiful than a freshly cut apricot?
Maybe, but not many things.
So often in stores, you so often see those bright orange, shriveled fruit-snack-like things that I really find totally unpleasant – kinda chewy, but slightly fibrous. Totally unappealing (unless covered in chocolate – a perfectly acceptable variation my cousin introduced me to). But the warm, jewel-like glow of a fresh apricot is exactly opposite – even if you know you don’t like apricots, you just need to eat one, right?
If you’re me, I suppose you just need to put one in a margarita.
I make an apricot margarita the same way I make a fresh mango margarita – blending the fruit and juice and letting it drain through fine sieve – but with the apricots, I decided to amp up their natural sweetness with a sprinkle of sugar.
The disadvantage of straining apricot purée through a sieve is that you need to wait a little longer for your cocktail. I like to take this time to clean up the horrible mess I make mixing cocktails (that never make it to the blog, of course) and rimming the glasses – I rimmed with salt at the requested of my beardy love, but I think a white sugar rim would be equally as delicious and make for a different experience – a little more summery, even.
The marg is almost as beautiful as the apricots that gave their lives to become a cocktail.
They turned out slightly pink for some reason – it could have been the addition of the lime – almost a coral color – but they taste like a summer day.
- 2 oz. lime juice
- 2 oz. orange liqueur
- 3 or 4 ripe apricots, halved and pitted
- 1 tsp. of sugar
- 4 oz. tequila
- salt or sugar for rim
- Add the lime, apricots, and sugar to a blender or food processor. Strain through a sieve into a mixing glass.
- Meanwhile, rim two margarita or rocks glasses with salt or sugar and set aside.
- Add the remaining ingredients to the mixing glass with ice. Shake shake shake.
- Strain into rimmed glasses.