Simple Ruby Margaritas combine fresh ruby red grapefruit juice, lime juice, tequila and simple syrup for a rosy variation of the classic margarita. Remember the ratio: 3:1:1. Three parts grapefruit juice, one part lime juice, one part tequila. This way you can make drinks for one or many!
- 2 cups water
- 2 cups sugar
- 3 bunches rosemary sprigs, divided
- 1 large ruby red grapefruit (or white grapefruit)
- extra limes (about 6)
- Kosher or Sea salt
- 3 cups fresh ruby red grapefruit juice, strained
- 1 cup fresh lime juice, strained (about 16-20 limes)
- 1 cup tequila blanco (100% agave)
Make the simple syrup: Combine water and sugar in a medium sized saucepan and bring to a boil. Cook just until sugar dissolves. Remove from heat and steep rosemary sprigs in syrup for 30 minutes. Remove rosemary, pour into a clean container with a lid and refrigerate. Simple syrup will keep in the fridge for a month. Use it to sweeten tea, lemonade or other cocktails!
Make drinks/garnishes: Slice grapefruit and several limes into thick slices, then cut slices into four or six wedges each. For lime peel (optional), peel off long strips of lime, remove white pith from the back and cut into thin strips. Set out a bucket of ice and a self serve tray with spoons. On tray place: simple syrup, rosemary sprigs, half of the grapefruit and lime slices + peels. In a tall pitcher, combine grapefruit juice, lime juice and tequila. Add in remaining citrus slices and peel and stir well. Cover and chill until ready to serve.
To rim the glasses: Squeeze the juice of two limes onto one paper plate and sprinkle kosher or sea salt onto another plate. Turn glass upside down to coat with lime juice and then place wet rim in salt and twist glass to coat. Tap off excess.
To serve: Fill rimmed, salted glasses with ice and margarita mix. Garnish with a rosemary sprig. Let guests add in their own syrup and extra citrus.