getting bold with borscht
One of my favorite things to whip up over the winter was just a pot of hearty, flavorful borscht. It’s pretty easy to make–just boil some beets with other veggies and some herbs–and I would just keep jars of it in the fridge whenever I was in the mood for it. With the weather getting nicer and nicer, I’ve been craving margarita, so I decided to put a twist on the classic drink with some of my homemade borscht. And let me tell you, equal parts savory, sweet, and citrusy, this cocktail did not disappoint!
⟶ the recipe
borscht margarita
ingredients
Salt for rim
Ice
3 ounces tequila
1 ounce cointreau
3 ounces beet juice (see notes)
2 ounces lime juice
Prep time
5 minutes
Cook time
5 minutes
Total time
10 minutes
Makes 2 margs
instructions
Place a spoonful of salt onto a wooden cutting board, and spin each glass upside-down in the salt to fully coat each rim. Place a large ice cube into each glass.
Fill a cocktail shaker halfway with ice. Place tequila, cointreau, and juices in the shaker, and shake for about 30 seconds until fully chilled. Strain margarita evenly into the two glasses.
⟶ recipe notes
To make the beet juice, place a couple peeled and quartered beets in a pot of boiling water. Add some chopped parsley, celery, and onion, and simmer for 1 ½ hours, partially covered. Strain through a sieve, and refrigerate liquid until ready to use
⟶ modifications
- I prefer cointreau, but you can also use triple sec in this recipe to add that orange liqueur flavor
- To make this less alcoholic, substitute simple syrup for the cointreau (this will also make it sweeter)
⟶ make it a mocktail
- Swap the tequila for club soda, and replace the cointreau with either simple syrup or agave nectar
