March 20 was the first day of spring and spring always makes me think of two things, flowers and citrus based cocktails. Once the weather starts getting warmer I enjoy being outside in my yard and setting up my colorful flowerpots in the warm sunshine. My mind also wanders off to the idea of entertaining, sitting around the backyard amongst friends, and having some sort of refreshing cocktail and my new favorite is a ruby red grapefruit margarita concoction.
In anticipation of warmer weather and making margaritas, a few weeks ago I started experimenting with infusing simple syrup with a variety of herbs and I especially liked the simple syrup infused with thyme. If you can get your hands on some ruby red grapefruits and fresh thyme then this cocktail will be worth the effort. The only real effort is infusing the simple syrup with fresh thyme and even that isn’t that big of a deal. The thyme adds a subtle woody taste to the margarita which I really liked.
When making margaritas I always try Silver/Blanco, Reposado and Añejo tequilas to decide on the best one for the margarita and it seems the Reposado was the winner this time around. The smokiness of the Reposado had a nice finish when combined with the sweet and tangy grapefruit and the thyme infused syrup. Welcome citrus and hello spring!
What do you most enjoy doing during spring?
Thyme Infused Ruby Red Grapefruit Margaritas
Yield: 2 margaritas
1 cup of sugar
1 cup of water
4 sprigs of fresh thyme, divided
6 ounces of fresh ruby red grapefruit juice
3 ounces of tequila, reposado
½ lime, juiced
In a saucepan over medium heat combine water and sugar. Allow the sugar to melt, making simple syrup. Add 2 sprigs of thyme. Remove from heat and let cool. Leave the sprigs inside the syrup. Reserve.
Juice the grapefruits and strain to remove the pulp.
In a cocktail shaker add ruby red grapefruit juice, tequila reposado, 3 ounces of thyme infused simple syrup, lime juice, and ice. Shake and pour into a sugar rimmed cocktail glass. Garnish with a slice of lime and a sprig of fresh thyme.
Written by Veronica / Photos by Veronica