Guanabana Margaritas

Wednesdays are my favorite. Mostly because I’ve become quite the procrastinator and wait until then to do my Thirsty Thursday post. Since I have no choice but to make and photograph the drink when the light is best, I get to have a cocktail in the middle of the day. And by midweek? I need it.

But these days Wednesday is also my favorite because it’s HONEY BOO BOO day. Don’t tell me you don’t love. I won’t believe you. I die a little every time I see the sketti episode or the bingo face episode.

So this week Nic asked me what I wanted to do for our drink theme and I said something with tequila so I don’t have to go to the liquor store. Because my husband is out in the field and the liquor store with 3 boys is kind of a nightmare. I don’t really know any drinks with tequila besides margaritas so… here we are. This one is made with guanabana nectar which is supposed to taste kind of like a strawberry, pineapple, citrus fruit, coconut, and banana all at once. I only got the coconut out of it but hey, I’ll never complain about a coconut drink. It was delicious!

Go visit Nicole to see her Bloody Maria. I love any drink that you can have at breakfast and not have your fellow diners judge you for it!

One year ago: The Airplane Restaurant
Two years ago: Lemon Brown Sugar Chicken
Three years ago: Blueberry Jam Scones
Four years ago: Whole Wheat Pancakes
Five years ago: Honey-Lavender Ricotta Ice Cream

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Guanabana Margaritas

from The Pastry Queen by Rebecca Rather

Servings: 4 servings

Ingredients

• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 3/4 cup tequila
• 3 tablespoons orange liquor
• 1 tablespoons powdered sugar
• 1/2 cup guanabana nectar in the Asian section of grocery stores
• 1 cup ice
• coarse sugar for coating the rims of the glasses
• lime wedges

Instructions

1. Pour the lime juice, lemon juice, tequila, orange liquor, powdered sugar, and guanabana nectar in a large cocktail shaker. Add the ice and shake until cold.
2. Put coarse sugar onto a plate. Rub the edge of 4 cocktail glasses with a lime wedge and dip in the coarse sugar.
3. Use cocktail strainer to pour the drinks into the glasses. Serve immediately.