Friday Margarita – Spritzer Style

Jump to Recipe

This post may contain affiliate links. Please see our disclosure policy.

Fridays are meant for margaritas, especially during these stay-home orders. While I’ve been doing my best to only have cocktails (or drinks of any kind) on the weekends, my Friday routine has included kicking things off with a Skinny Margarita.

I’ve been squeezing whatever citrus I have on-hand to create everything from Blood Orange Margaritas to a more tart Grapefruit Margarita. There hasn’t been a single, consistent recipe … until now, when I’ve started to make things even more interesting.

My Friday Margarita – Spritzer Style, features a good amount of fresh-squeezed lime juice (obviously) and a surprising, heavy splash of sauerkraut brine. Yes, you read that right. It’s for gut health and balance, or at least that’s what I tell myself as I shake up a boozy batch.

This recipe serves two, or you can just double up and have an extra special Friday for one! This would also be a great refreshing drink to serve at a boozy brunch, perhaps with some chilaquiles.

5 from 1 vote

Friday Margaria – Spritzer Style

This take on a Skinny Margarita has an extra bit of buzz from sauerkraut brine. Mix up a pair of these to toast the weekend.
Servings: 2
Save this recipe!
Get this sent to your inbox, plus exclusive content just for you!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 4 ounces Reposado tequila
  • 2 ounces triple sec
  • 2 limes, juiced (about ¼ cup fresh juice)
  • 2 tablespoons Firefly Kitchens Classic Tonic, or brine from Classic Kraut jar
  • 1 ounce pre-made simple syrup, optional
  • 12 ounces carbonated mineral water, I use Topo Chico.
  • Cortido Salt from Firefly Kitchens for garnish
  • Extra lime slices for garnish
  • Ice

Instructions 

  • Add ice to a shaker with tequila, fresh lime juice, triple sec, Firefly tonic or brine and simple syrup (if using). Put on lid and shake for about 1 minute, until very well mixed.
  • Use one of the juiced limes to run around the rim of two 12- to 16-ounce glasses of your choice. Dip in Firefly’s Cortido Salt to rim the top of the glass. Fill glasses with ice and split cocktail base between the two glasses.
  • Top each with 4 to 6 ounces of sparkling mineral water, give them a quick stir and serve with a lime slice or wedge.
iconLike this? Leave a comment below!
Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

You May Also Like

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating