And just like that, our wedding has come and gone! It still feels so surreal – it was such a dream day, followed by the most heavenly honeymoon in Positano, Italy. I am still walking on air and reveling in all the memories. I’m so excited to reveal all of the pictures of our big day soon, but you guys will just have to wait… for now! In the meantime, I thought I’d share my new favorite spicy grapefruit margarita recipe, the “Casamigos Spicy Margarita” – which was served once the dance floor kicked off at our wedding. It was a huge hit – the perfect kick to take everyone from dinner and speeches, to a late-night party. We had the pleasure of working with the genius of all genius bartenders (and I really mean that, this guy is a total legend) on the cocktail list for our reception, Adam McVay from HolyWater. We wanted to create special cocktails with fresh garnishes, unique flavors and even their own fun names. Adam is the most knowledgeable, passionate and talented guy in the biz – and his love of mixology definitely came through in this recipe (which is to die for). We also knew we had to pick a tequila-based cocktail for our wedding, as Mackenzie and I are both huge tequila fans. We love Casamigos Anejo Blanco tequila, and were so thrilled to use it as the base for these yummy sips. Read below for the simple recipe, perfect for entertaining friends on fall weekends!
50ml Tequila Casamigos Anejo
10ml Lime Juice
75ml Pink Grapefruit juice
15ml Agave Nectar
1 Jalapeño cut into slices
Sea salt and dried jalapeño rub for riming of glass
1 skinny grapefruit wedge
(Makes 1 serving)
1) Combine jalapeño rub with sea salt (to taste) and mix together in a wide bowl or on a plate (I pre-bought this rub and mixed it with the sea salt I already had at home, though Adam made his very own fresh mixture!). Dip the rim of your glasses into water or rim with lime juice, turn upside down and dust the salt mixture on the rim so that it sticks.
2) Combine tequila, lime juice, grapefruit juice, agave necatar, sliced jalapeño and ice into a shaker. Shake vigorously!
3) Using a strainer, pour over a rock ice cube into your glass (you’ll need a silicone ice tray like this to make these cool jumbo ice cubes)
4) Garnish with a skinny grapefruit wedge and sliced jalapeño or serrano (I used serrano to garnish, as they are thinner; but they are very spicy, make sure to remove the seeds!)
A few cocktail-making tips from Adam for the aspiring connoisseur:
-Always use fresh, local ingredients and good solid ice – nobody likes a watery cocktail!
-Less is usually more. Make sure to taste as you go.
-Infuse your spirits with herbs, botanicals, and fruits (rosemary works well in blended whiskey, star anise with rum, lemon balm with vodka, and bergamot with gin)
-Make each cocktail x 20 and leave overnight in the refrigerator to marry together the flavors, and voilá – you have punch! Brilliant for sharing with friends.