Author Notes
One of the best things I like about Margaritas is the salt, gloriously crusted on the rim, confering that touch of saltiness to each sip. I went a bit further this time and added a blend of salt pepper and toasted cumin.
This was a free form Margarita I cobbled up some time back. As much as I would have liked this to be a frozen drink, it did not happen. Reason: frozen berries are riddled with seeds that have an unpleasant texture and had to be strained out. —Panfusine
Ingredients
- Cumin spice blend
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1 tablespoon
kosher salt
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1 teaspoon
cumin
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fresh cracked peppercorn to taste
- Mixed Berry margarita
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1
bag frozen mixed berries
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6 ounces
Tequila
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6 ounces
Triple sec
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Juice of 2 limes
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Cumin spice blend as required
-
crushed Ice
Directions
- Cumin spice blend
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toast the cumin in a small skillet until it turns color, allow to cool.
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Combine the salt, 1/2 a teaspoon of cumin and the finely cracked peppercorn in a mortar and crush into a spice blend, sample and adjust the flavors as per your personal preference.
- Mixed Berry margarita
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Combine the tequila and the triple sec with the frozen berries and blend until the berries are completely reduced to slush. Strain into a container and discard the seeds and residual pulp. Stir in the lime juice and the cumin spiceblend and pour out into glasses. Add ice to top up and serve chilled.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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