So, I just got back from Wisconsin, and the weather was seriously CRAZY!
I’m not joking, one day it hailed like crazy. The next it was like 60 degrees and warm. The day after that it was on and off WHITE OUTS! Like… blizzard one second, then the sun melts everything, then blizzard again…. I don’t even understand. Even all of my family in Wisconsin said they had never seen anything like it. It was sort of hilarious. And I had an amazing time while I was there!
But, my first day back in Seattle? 75 and sunny *heart eyes emoji* This Spring weather is gorgeous, and I think the perfect way to celebrate is with a fruity margarita that looks like a colorful sunset.
You guys know by now that I kinda have a thing for creating fun, new margaritas, and I wanted to try the layered look.
This marg uses apricots for the bottom orange layer, and a stunning reddish-purple marionberry topping (in case you didn’t know, marionberries are a type of blackberry created in Oregon). I think both of these fruits are perfect for a margarita, because they aren’t overly sweet, and both even kind of have a bit of a tang.
Maybe you can plan to make these for Cinco de Mayo coming up here, soon? If you want some more Mexican inspiration, I have a pretty awesome Cinco de Mayo Pinterest board!
Yield: 2-3 servings
- 1/4 cup freshly-squeezed lime juice
- about 1/3 cup frozen apricots
- 2 to 3 tbsp agave syrup
- 2 tbsp + 1 tbsp triple sec
- 1/3 cup reposado tequila
- lots of ice
- about 1/3 cup frozen marionberries
- kosher salt
- Add the lime juice, apricots, agave, 2 tbsp triple sec, tequila, and ice to the blender and blend until desired texture.
- Rub a bit of agave around the rims of your glasses, and dip in the salt. Pour 3/4 of the apricot mixture into the glasses.
- To the other 1/4 of the apricot mixture, add in the marionberries, 1 tbsp triple sec, and a bit more ice, and blend until smooth. Pour on top of the apricot mixture. Serve!