Simple Ruby Margaritas combine fresh ruby red grapefruit juice, lime juice, tequila and simple syrup for a rosy variation of the classic margarita.
Inspiration for these tart, refreshing drinks comes from the gorgeous cookbook Julia Reed’s South: Spirited Entertaining and High Style Fun All Year Long.
Julia’s drink, The Saint Cloud, is made with grapefruit juice, rosemary simple syrup and vodka.
But since I prefer tequila, I thought, why not turn this drink into a beautiful ruby margarita?
A treat for the senses, this cocktail is salty, pungent and fragrant without being overly sweet.
Most cocktails are too strong for me, so for this drink I use the ratio: 3:1:1.
Three parts grapefruit juice, one part lime juice, one part tequila.
Whether you are serving one drink or a pitcher’s full, this simple ratio makes it easy.
The grapefruit and freshly squeezed lime juice combination balance the tequila so well, you might not even need sweetener!
Serve homemade simple syrup ( it just takes five minutes!) alongside the pitcher so each guest can decide whether or not to sweeten their drink.
Rosemary is optional but adds a subtle earthy flavor that goes really well with grapefruit and lime.
If you can’t drink grapefruit, tequila or even alcohol, don’t fret!
Replace grapefruit with another juice:
- Orange or Pineapple
- Lemonade or Limeade
- Cranberry or Pomegranate
- Apple or White Grape
Replace tequila with
- white wine
Replace alcohol with
- sparkling mineral water
- club soda/ soda water
- Sprite, Ginger Ale, Fresca or Squirt
With so many variations to choose from, it’s time to get the party started!
Celebrations big and small call for Simple Ruby Margaritas!
Pin and Dig In!
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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 simple syrup: Combine water and sugar in medium sized saucepan and bring to a boil. Cook just until sugar dissolves. Remove from heat and steep rosemary sprigs in syrup 30 minutes. Remove rosemary, pour into clean container with lid and refrigerate. Simple syrup will keep in fridge for a month. Use 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 back and cut into thin strips. Set out bucket of ice and self serve tray with spoons. On tray place: simple syrup, rosemary sprigs, half of grapefruit and lime slices + peels. In tall pitcher, combine grapefruit juice, lime juice and tequila. Add in remaining citrus slices + peel; stir well. Cover and chill until ready to serve.
Rim 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.
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.