Apricot Margarita

At dinner last night we had a guest who is allergic to wine, and usually drinks margaritas and martinis, and likes them sweet! I decided to attempt a margarita from scratch (usually I just use a mix).

I started with making a simple syrup as the sweetener. We also had several ripe apricots so I decided to add two to the syrup to infuse it with the apricot flavor.  Then I juiced a few Meyer lemons. To mix the drink, I used about 3/4 of a shot of tequila, and equal amount lemon juice and syrup (about 1/4 cup each). The amount of syrup you add is really a matter of taste and how sweet you like your drink. Same with the liquor. Use a full shot if you want it stronger, half if you like it weaker.

I shook up the mix with ice in a separate glass, and poured it into a martini glass with half of one of the apricots. It was delicious tasting! Very fresh, a little tart, and lightly sweet from the apricot syrup.

Apricot Margarita

Ingredients, Yields 2 Drinks:

1/2 Cup Granulated Sugar

1/2 Cup Water

2 Apricots, halved (could use any fruit for same effect. I’ve even used mint or basil)

1/2 Cup Fresh Squeezed Lemon Juice ((adjust for taste)

2 Shots Tequila (adjust for taste)



Combine the sugar, water, and apricots in a small sauce pan and heat over medium until sugar is dissolved, stirring frequently. Turn off and let cool. Combine the lemon juice with tequila, add the syrup a little at a time, tasting as you go until the desired sweetness is reached. Shake with ice to cool (or you could even blend it). Serve with or without ice.