Happy National Margarita Day!
If you choose the former, the Los Angeles Times Test Kitchen has a recipe for a refreshing grapefruit margarita (recipe below) made with freshly squeezed ruby red grapefruit juice, triple sec, and of course, reposado tequila.
If you're feeling extra festive and choose the latter, Red O Restaurant on Melrose is offering a margarita sampler for $15.
Included in the sampler are the market margarita (muddled fresh cucumber with honeydew melon, and tequila blanco), la dama margarita (reposado tequila shaken with serrano chile, mango grenadine, lime juice, and pomegranate liqueur), and the Alacaran margarita (Sauza Conmemorativo tequila, Veev Acai spirit, Torres orange liqueur, fresh limonada, and serrano infused syrup).
Either way, it's an excuse to enjoy a cocktail.
Red O, 8155 Melrose Ave., Los Angeles, (323) 655-5009, www.redorestaurant.com.
Total time: 10 minutes
Wedge of lime
2 teaspoons coarse margarita salt
14 ounces ruby red grapefruit juice, with pulp (about 3 medium grapefruits)
1 ounce lime juice
5 ounces reposado tequila
2 ounces triple sec
4 slices grapefruit or twists
1. Run a lime wedge halfway around the rims of four margarita glasses and dip into salt. Set aside.
2. Combine 7 ounces grapefruit juice, one-half ounce lime juice, 2 1/2 ounces tequila and 1 ounce triple sec in a cocktail shaker. Shake over ice until chilled. Strain into two ice-filled, salt-rimmed margarita glasses.
3. Garnish with a twist or slice of grapefruit. Repeat to make two more cocktails.
Each serving: 174 calories; 1 gram protein; 17 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 2 1/2 mg. sodium.
Photo Credit: Beatrice de Gea / Los Angeles Times