Tangerine Margarita Recipe Guide
Tangerine Margarita
Equipment
- Equipment Needed:
- Citrus juicer or squeezer
- Cocktail shaker
- Strainer
- Ice
- Margarita glasses
- Jigger (for measuring)
Ingredients
- Ingredients:
- 4 oz. fresh tangerine juice about 2-3 tangerines
- 2 oz. tequila blanco
- 1 oz. triple sec or any orange liqueur
- 1 oz. lime juice freshly squeezed
- 1 tsp agave syrup adjust to taste
- Ice cubes for shaking and serving
- Salt or sugar for rimming the glass
- Tangerine slices and lime wedges for garnish
Instructions
- Step-by-Step Method:
- Prepare the Glass
- Rub a lime wedge around the rim of your margarita glass.
- Dip the rim into salt or sugar (whichever you prefer) for a flavorful touch. This will give your margarita a perfect mix of tart and sweet with every sip.
- Juice the Tangerines
- Using a citrus juicer, squeeze the fresh tangerines to get about 4 oz. of juice. Fresh juice is key for that vibrant, tangy flavor that bottled juices just can't replicate.
- Mix the Ingredients
- In a cocktail shaker, combine the tangerine juice, tequila, triple sec, lime juice, and agave syrup. The balance between the sweetness of tangerine and the tartness of lime is what makes this drink pop.
- Shake It
- Add a generous amount of ice to the shaker. Shake vigorously for about 20-30 seconds until the mixture is well-chilled. This step not only cools the drink but also blends the flavors beautifully.
- Strain and Serve
- Strain the margarita into your prepared glass over fresh ice. Garnish with a tangerine slice or lime wedge for a pop of color and extra citrusy flair.
- Variations:
- Frozen Tangerine Margarita:
- Blend the ingredients with ice for a frozen version. Use about 1 cup of ice per serving, and blend until smooth. This is great for a hot day or if you're looking for a slushy consistency.
If you’re craving a refreshing twist on the classic margarita, the Tangerine Margarita is just what you need. From my own personal experience, this drink is not only zesty and vibrant, but also incredibly versatile. Let me show you how I make this sweet, citrusy delight, perfect for pairing with light dishes like seafood or grilled chicken.
Quick Meal Facts:
- Prep Time: 10 minutes
- Cook Time: N/A
- Time to Stand: 5 minutes (for chilling)
- Total Time: 15 minutes
- Ease of Cooking: Easy
- Servings: 2
- Calories: 200 per serving
- Cost of Ingredients: Moderate
Equipment Needed:
- Citrus juicer or squeezer
- Cocktail shaker
- Strainer
- Ice
- Margarita glasses
- Jigger (for measuring)
- Check out the right equipment and Ingredients that you need for making #Tangerine Margarita here
Ingredients:
- 4 oz. fresh tangerine juice (about 2-3 tangerines)
- 2 oz. tequila blanco
- 1 oz. triple sec (or any orange liqueur)
- 1 oz. lime juice (freshly squeezed)
- 1 tsp agave syrup (adjust to taste)
- Ice cubes (for shaking and serving)
- Salt or sugar (for rimming the glass)
- Tangerine slices and lime wedges (for garnish)
- Check out the right equipment and Ingredients that you need for making #Tangerine Margarita here
Step-by-Step Method:
1. Prepare the Glass
- Rub a lime wedge around the rim of your margarita glass.
- Dip the rim into salt or sugar (whichever you prefer) for a flavorful touch. This will give your margarita a perfect mix of tart and sweet with every sip.
2. Juice the Tangerines
- Using a citrus juicer, squeeze the fresh tangerines to get about 4 oz. of juice. Fresh juice is key for that vibrant, tangy flavor that bottled juices just can’t replicate.
3. Mix the Ingredients
- In a cocktail shaker, combine the tangerine juice, tequila, triple sec, lime juice, and agave syrup. The balance between the sweetness of tangerine and the tartness of lime is what makes this drink pop.
4. Shake It
- Add a generous amount of ice to the shaker. Shake vigorously for about 20-30 seconds until the mixture is well-chilled. This step not only cools the drink but also blends the flavors beautifully.
5. Strain and Serve
- Strain the margarita into your prepared glass over fresh ice. Garnish with a tangerine slice or lime wedge for a pop of color and extra citrusy flair.
Variations:
1. Frozen Tangerine Margarita:
- Blend the ingredients with ice for a frozen version. Use about 1 cup of ice per serving, and blend until smooth. This is great for a hot day or if you’re looking for a slushy consistency.
2. Spicy Tangerine Margarita:
- Add a slice of jalapeño or a dash of cayenne pepper to the shaker for a kick of heat. If you love a bit of spice, this variation is a fun twist!
3. Low-Calorie Option:
- Swap out the agave syrup for a low-calorie sweetener or skip it altogether if you want to keep it light. You can also use diet orange liqueur to reduce sugar content.
- Check out the right equipment and Ingredients that you need for making #Tangerine Margarita here
Tips and Substitutions:
- Dietary Needs: If you’re vegan, be sure to check that your tequila and liqueurs are vegan-friendly, as some brands filter their products with non-vegan substances.
- Agave Substitute: Honey or simple syrup can be used if you don’t have agave syrup. Adjust to taste depending on your preference for sweetness.
- Alcohol-Free: To make a non-alcoholic version, substitute tequila and triple sec with sparkling water and a splash of orange essence. The flavor is still refreshing and enjoyable without the alcohol.
Nutritional Information (per serving):
- Calories: 200
- Carbohydrates: 16g
- Sugar: 12g
- Alcohol content: Approx. 15% ABV
Troubleshooting:
- Too Tart: If the margarita is too sour for your liking, add a little more agave syrup to balance the tartness. Tangerines can vary in sweetness, so feel free to adjust based on your juice.
- Too Sweet: If it’s too sweet, add an extra splash of lime juice or more ice. This will mellow out the sweetness without altering the core flavors.
- Weak Flavor: If your margarita tastes diluted, it may be because the ice melted too quickly. To avoid this, shake the mixture with a good amount of ice and strain quickly into your serving glass.
Hi!
I’m Mike, the creator of Forum Foodies. In my own personal experience, understanding ingredients is key to great cooking.
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Mike/