Preserved Lemon Spicy Margarita is the perfect lemon-limey, tangy, tart, slightly spicy cocktail to serve to your special Valentine or make for Taco Tuesday!
So, I wasn’t planning on making a recipe with the preserved lemons I made a few weeks ago until late February; however, Rachelle with Beer Girl Cooks planted alcoholic seeds in my mind when both of them commented on using the lemons in a cocktail.
I’ve only added these lemons to a Bloody Mary before but the idea of combining them with a vibrant herb in a gin and tonic or a margarita had me all excited. The tonic is out of the question, due to my take-no-prisoners sugarless eating plan, that I am currently trying to follow, so that left me with tequila.
Tequila is actually a pretty good liquor to drink if you are trying to be “healthy”. After all, Time Magazine came out and practically announced it’s a health food, so who the hell am I to argue with the reputable and highly educated folks at Time??
Healthy people rejoice, as I hereby present to you the supremely good for you drink…Preserved Lemon Spicy Margarita!!!!
Here’s to your health!
Plus, it’s Taco Tuesday!!!!! What better time to drink a refreshing preserved lemon spicy margarita than on the most perfect day of the week for it? I mean, if you can’t drink this on Taco Tuesday, when can you drink it? FYI, in case you need some recipes, here’s a shredded beef taco one and a slow cooker tomatillo pork one.
This drink is simple, quick, easy, and delicious…and it has tasty tequila in it. The little bit of spiciness comes from this unbelievable Ancho Reyes Chile Liqueur. This stuff is the best mixer for all kinds of drinks, but especially good in margaritas. Definitely look for it at your local stores, if you like this sort of thing and if you can’t find it, feel free to leave it out. Just make a preserved lemon margarita, sans spicy 🙂
Lately, I’ve been making all my margaritas, including this one, without a simple syrup; however, for the sake of people who don’t mind a little sugar in their drinks, I added it to this recipe. By the way, please don’t bother with buying simple syrup at the store to mix your drinks, just make your own.
This is how you do it:
- 1 to 1 ratio of sugar and water (for example: 1 cup of sugar and 1 cup of water). I use turbinado or demerara sugar, in place of white.
- Place the sugar and water in a small saucepan and bring to a boil, stirring until all the sugar melts. Remove from heat and let cool. Put mixture in a covered container and store in the refrigerator. I’ve kept mine in the refrigerator for weeks at a time and it stays perfectly fresh.
- 1/4 of one preserved lemon rind cut into thin strips (about 4)
- 1 tsp fresh cilantro leaves
- 1 1/2 ounce silver tequila
- 3/4 ounce Ancho Chili Liqueur
- 1/2 ounce freshly squeezed lemon juice
- 1/2 ounce freshly squeezed lime juice
- 1/2 ounce simple syrup
- coarse salt to line the glass rim
- ice cubes
Place the preserved lemon strips and cilantro in cocktail shaker and muddle together for a minute or two. Add all of the remaining ingredients to the lemon and cilantro mixture in the cocktail shaker. Shake well.
Place some coarse salt on shallow bowl, lightly wet rim of glass, and dip into salt so it coats the rim on all sides. Add the desired amount of ice to the glass and carefully pour in the prepared margarita mixture.
Cheers to a good life!