Recipe courtesy of Food Network
Recipe courtesy of Food Network
Watch how to make this recipe.
Apricot-Honey Margarita
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 2 cocktails
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 275
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
This recipe is sponsored by Cointreau. This fall-ready margarita relies on apricots, which we halve, drizzle with honey and Cointreau, roast, cool and then muddle into a delicious pulp before mixing it with more Cointreau, tequila and lemon. Cointreau is an orange liqueur made from a blend of sweet and bitter orange peels, making it highly aromatic and balanced to elevate this cocktail. Served on the rocks, it has a beautiful, autumnal burnt orange hue.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 10 min
- Yield: 2 cocktails
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 275
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- Put the apricots in a small ovenproof dish cut-side up and drizzle with 2 tablespoons of the Cointreau and the honey. Roast until totally soft throughout, about 30 minutes. Let cool completely, about 30 minutes.
- Muddle 4 of the apricot halves in a cocktail shaker with a muddler or the handle of a wooden spoon until broken up, 5 to 6 times. Add the remaining 2 ounces Cointreau, the tequila and lemon juice and stir well. Fill 2 rocks glasses three-quarters of the way with ice and strain the drink into the glasses. Garnish with the lemon twists. Refrigerate the remaining apricots in an airtight container for up to 1 week for additional cocktails.
