I’m cutting it real close, but these Raw Sugar + Vanilla Margaritas are so easy to make that you’ll have plenty of time to throw them together for some Cinco de Mayo cocktailing. These guys start with a simple raw sugar syrup that’s punched up with vanilla bean. I always love the combo of sweet, creamy vanilla with tart citrus. I mean, there’s a reason why a creamsicle is such a classic. So, this is like an adult creamsicle minus orange and dairy, plus lime and booze. Once the syrup is made and cooled a bit, it’s just lime juice, a little water, and tequila. The syrup is caramel-y and fragrant with vanilla, which play so nicely with the tart lime and sharp tequila. I also made a quick vanilla bean salt for the rim of the glasses–totally optional, but totally delicious. I mixed these up pitcher-style and served them on-the-rocks, so they’re perfect for an easy, breezy cocktail-hour and are perfect for scaling up for a crowd. ¡Salud!
Raw Sugar + Vanilla Bean Margaritas
4 to 6 servings.
Adapted from THIS recipe.
I used a vanilla bean for this, but you could totally sub in some vanilla paste or extract. You’ll have a little extra syrup–use it to sweeten the margaritas if you like them less tart, OR, add it to your morning coffee!
1/2 cup raw sugar (sometimes called turbinado sugar)
3/4 cup water
1 vanilla bean, split and scraped
for vanilla salt:
2 tablespoons kosher salt
1/2 vanilla bean, split and scraped
1 cup Raw Sugar + Vanilla Bean Syrup
1 cup lime juice
1 cup tequila
1 1/2 cups water
lime wedges, crushed ice, and vanilla salt (optional) to serve
In a saucepan, combine the sugar, water, scraped vanilla bean seeds and pod. Heat over medium-high to dissolve the sugar, bring to a boil, and boil 1 minute. Remove from the heat to cool. Pour into a heatproof jar and set aside.
for the margaritas:
Stir together the syrup, lime juice, tequila, and water in a pitcher to combine. In a bowl, combine the salt and vanilla bean seeds and rub the two together until the seeds are distributed throughout the salt. Spread the vanilla salt into a shallow dish. Rub the edges of your glasses with a lime wedge and dip each glass in the vanilla salt. Fill each glass with crushed ice and top off with the margarita mixture. Serve with a lime wedge. [/recipe]