Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Mint Calamansi Margarita
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- Level: Easy
- Total: 20 min (includes cooling time)
- Active: 5 min
- Yield: 1 cocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 971
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 207 g
- Dietary Fiber
- 0 g
- Sugar
- 206 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1213 mg
This spin on a traditional margarita includes sweet-tart calamansi juice and refreshing mint. Fresh calamansi tastes like a cross between a mandarin orange, lemon and lime, but can be difficult to find, so we recommend purchasing 100% pure calamansi juice with no sugar added, which can usually be found pasteurized in bottles or packets or in the freezer section. Since no citrus squeezing is required, the cocktail is also perfect for making in larger batches.
- Level: Easy
- Total: 20 min (includes cooling time)
- Active: 5 min
- Yield: 1 cocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 971
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 207 g
- Dietary Fiber
- 0 g
- Sugar
- 206 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 1213 mg
Ingredients
Simple Syrup:
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Directions
- Place some salt on a small plate, then dip the rim of a chilled rocks or margarita glass into it to rim the edge. Set the glass aside.
- Place the Simple Syrup and mint in a cocktail shaker, then gently press down on them with a muddler, twisting slightly to release the oils from the leaves without crushing them too much. Fill the shaker with ice. Add the calamansi juice, tequila and triple sec. Cover and shake until mixed and chilled, about 30 seconds. Strain the margarita into the salt-rimmed glass. Serve immediately.
Simple Syrup:
Yield:
1 1/2 cups
- Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Let cool completely, then store in a sealed container in the refrigerator for up to 1 month.
