Margaritas are really up there for being a favorite Spring and Summer drink. I love them with more than Mexican food. I think they blend well with LOTS of different types of cuisines. And of course, they are spectacular on their own or with salty, deep-fat fried foods.
Over the course of some years, I have found my favorite margarita recipe. And I have experimented with lots of different variations. I’ve made blood-orange margaritas, skinny margaritas, spicy margaritas, and so many more. Then I stumbled upon the gooseberry margarita. Mostly because I was living in Kuwait and most of my produce was coming from Europe and Africa. My go-tos for produce when I was in the Americas weren’t readily obtained. So, I discovered the cape gooseberry
Cape gooseberries are these cute little berries which are in a paper cover and are this vibrant, orange color. They are not like those sour green ones. Perfect for cocktail making, imo. Well, they both are but for different reasons. As soon as you find them in the supermarket, run out a grab some.
Cape Gooseberry Recipe
- 2 oz tequila
- 1oz lime juice
- .75 oz Cointreau
- .5 oz agave syrup
- 6 cape gooseberries
- lime wedges
Muddle 3-4 cape gooseberries in a shaker with the agave syrup. Let it sit a minute or two for the flavors to incorporate. Then add the rest of the liquid ingredients. Shake, Shake, Shake. Double Strain into a rocks glass that has fresh ice and few cut up cape gooseberries. Taste. Squeeze a lime cheek into the glass, if needed. Otherwise, just add a few lime wheels for garnish. I wouldn’t add salt because this is a sweeter margarita. But if you’d like, add the salt to the rim of the glass before the ice and pouring.
