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.
- 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
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.