Named after the oranges grown on the island of Curaçao, the lahara fruit is inedibly bitter—it’s the peel that’s used to flavor the curaçao. The use of blue curaçao in this blue margarita instead of the clear variety adds a touch of fun. [Editor’s Note: We’d have chosen “intrigue” in place of “fun,” but hey, that’s just us. It’s certainly fun, too!]–Ben Reed
LC Blue Margarita Mystique Note
Let’s talk for a moment about the lahara. (And no, not the faucet manufactured by Delta, in case you just Googled the term.) We’re talking about the lahara fruit (which the author mentions in passing in the note above). It isn’t something you’ll typically see in the grocery store. Though the lahara is inherently and noxiously bitter, curiously, when its peel is dried, the essential oil contained within becomes sweetly fragrant. The peels are steeped in alcohol to extract the elixir and mingled with sugar to make it palatable, thus creating the boozy beverage we know as Curaçao. Curaçao is naturally colorless, though the well-known and almost luminous version of it used here takes its brilliant blue hue—blue as the blue lagoon—from artificial dye. We gotta confess, it does lend a little mystique to the cocktail. While we’re not certain who first thought of this crazy concoction, we’re grateful they did.
Blue Margarita Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 4 to 6
- 1 cup tequila, preferably reposado
- 1/3 cup Curaçao (blue or clear)
- 1/3 cup triple sec or other orange-flavored liqueur
- 2/3 cup fresh lime juice (from about 8 limes)
- Crushed ice
- 1. Combine the tequila, Curaçao, triple sec, and lime juice in a large pitcher. Carefully fill the pitcher with crushed ice and stir gently to combine.
- 2. Pour the margarita into punch cups, margarita glasses, or whatever vessels you happen to have on hand.
Thirsty for more? Sip on these:
Blue Margarita Recipe © 2012 Ben Reed. Photo © 2012 Ryland Peters & Small. All rights reserved.
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