Limoncello, coconut oil and tequila combine for a margarita with tropical notes
Advertisement
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $205*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
The classic margarita from my book “Freezer Door Cocktails” calls for four things — tequila, orange liqueur, sugar and lime. This variation, inspired by a cocktail at Bitter & Twisted in Phoenix, keeps the key flavors, but gets to the finish line a little differently.
Italian limoncello — a sweet, boldly lemony Italian liqueur — provides most of the sugar and all of the citrus. To give the cocktail creamy tropical notes that play perfectly with the limoncello, we use coconut oil to fat-wash the tequila. The result is wildly refreshing and tropical.
Starting with a full bottle of tequila? Pour off 7 1/2 ounces (225 ml), use the remaining for this recipe, and store the final product in the tequila bottle.
Amalfi Lemon Margarita
Makes: 5 to 7 Cocktails
Ingredients
17 1/2 ounces (525 mL) blanco tequila
2 ounces (60 mL) coconut oil, melted
5 1/4 ounces (158 mL) limoncello
1 ounce (30 mL) agave or simple syrup
Crushed ice, to serve
Directions
In a liquid measuring cup with at least a 4-cup (1-quart or 1-liter) capacity, stir together the tequila and coconut oil. Let sit at room temperature for 5 minutes, stirring often. Place in the freezer for 30 minutes. Strain through a cheesecloth-lined mesh strainer into a 750-milliliter bottle; discard the solids. Add the limoncello and syrup. Cap the bottle securely, then shake well to mix. Store in the freezer. To serve, pour into a coupe filled halfway with crushed ice.
___
J.M. Hirsch is the James Beard Award-winning food and travel writer and former editorial director of Christopher Kimball’s Milk Street. He is the former food editor at The AP. His previous books include “Shake Strain Done” and “Pour Me Another.”
Excerpted from “Freezer Door Cocktails” by J.M. Hirsch. Copyright (copyright) 2024 by J.M. Hirsch. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
