Tacos, Margaritas, & Wildflowers
It’s the first week of May and when it comes to cocktails, margarita is the word. A good clean tequila mixed with fresh citrus juices and a hint of sweetness is a hard combination to beat. We mixed up margaritas, ordered veggie tacos, a burrito, chips, guacamole, and pico de gallo from a local spot and set out for the front yard. A black piece of fabric was used as a base, next, a vintage eyelet runner, and some poppy red linen napkins for color. Wildflowers from a field nearby were picked the night prior and arranged with some assorted dried stems from last weeks shopping trip. The dress. A flowy, multi-colored maxi dress seemed fitting.
Now for the margaritas!
Margarita Mix
Ingredients
2 -3 oranges
5 limes
1 lemon
1/4 c. - 1/2c. freshly squeezed grapefruit juice (or several whole grapefruit!)
3 - 5 oz. Cointreau
3 c. water
1/2 c. - 1 c. organic cane sugar (or more depending on how sweet you like it)
tequila (we used Mi Campo)
Instructions
Bring the water to a boil. Remove from stove and add sugar. Stir until completely dissolved. Let cool until it reaches room temperature. Juice the oranges, limes, and lemon. Pour into desired pitcher. Add freshly the squeezed grapefruit juice (we prefer Natalie’s grapefruit juice) and Cointreau. Add the simple syrup to the citrus mix, stir, and viola! Pour 1.5 oz. (or more!) tequila over ice, fill with mix, garnish with a salted rim (or not!), and lime wedge. A thin slice of jalapeño can be muddled in the bottom the the glass for a little kick.
Wildflowers picked the night prior during sunset.
