I've not much of a drinker—never have been!—but honestly, quarantine has me doing all sorts of things I thought you'd never catch me dead doing (DIY-ing an old entry table, installing peel-and-stick tiles to the bathroom myself, and calling Emily and Kelly a combined 19 times a day come to mind).
During a particularly frenzied Trader Joe's run about six weeks ago, I came across the liquor section (something I generally breeze right past), and paused. I was intrigued for perhaps the first time in my life, and one of the employees asked if he could help me. I told him I was considering making my first homemade margarita, and he generously spent about five minutes making liquor recommendations (honestly, TJ's employees are just the best) while I Googled the remaining ingredients I would need.
When I returned home, I felt a bit uninspired by lime and lime alone, so I did some kitchen foraging. I made my own rosemary simple syrup, juiced two blood oranges, three tangerines, and a lime, and got to work.
The resulting margarita was exactly what I was looking for: herbaceous, tart while still on the sweeter side, and incredibly refreshing. Without any prospects of a tropical vacation in the future, I'll be adding cocktail hours to hold me over, and will be savoring the momentary escape with each sip.
2 oz blanco tequila (Campo Azul one from TJ’s is really smooth!)
1/2 oz Cointreau
Juice of 1/2 lime, 1 blood orange, and 1-2 tangerines
Splash of rosemary simple syrup (adjust based on how sweet you like your drink!)
Salt, for the rim
1. Fill a cocktail shaker with ice, and add all wet ingredients.
2. Shake, and pour into a glass with a salted rim. Cheers!