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Hungry Girl Por Vida

Raw Sugar & Vanilla Margaritas

May 4, 2015 by Leave a Comment


Raw Sugar & Vanilla MargaritasI’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 Margaritas

Raw Sugar + Vanilla Margaritas
 
Prep time
15 mins

Total time
15 mins

 

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!
Author: Cindy
Serves: 4-6

Ingredients
  • for the syrup:
  • ½ cup raw sugar (sometimes called turbinado sugar)
  • ¾ cup water
  • 1 vanilla bean, split and scraped
  • for vanilla salt:
  • 2 tablespoons kosher salt
  • ½ vanilla bean, split and scraped
  • for margaritas:
  • 1 cup Raw Sugar + Vanilla Bean Syrup
  • 1 cup lime juice
  • 1 cup tequila
  • 1½ cups water
  • lime wedges, crushed ice, and vanilla salt (optional) to serve
Instructions
  1. for syrup:
  2. 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.
  3. for the margaritas:
  4. 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.
Notes
Adapted from this recipe for Simplest Margaritas.
3.3.3077

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Filed Under: beverage Tagged With: beverage, CInco de Mayo, cocktail, drink, lime, margarita, raw sugar, salt, tequila, turbinado sugar, vanilla bean

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Reader Interactions

Comments

  1. Michelle @ Hummingbird High

    May 4, 2015 at 3:24 pm

    Wow! This sounds lovely and refreshing. Happy Cinco de Mayo!

    Reply
  2. Katrina @ Warm Vanilla Sugar

    May 4, 2015 at 3:35 pm

    Definitely into the simplicity of this! Looks awesome!

    Reply
  3. Elizabeth

    May 5, 2015 at 5:44 am

    I am obsessed. I love the recipe and the blog. SO happy to have come across it.

    xo

    Reply
  4. Stephanie @ Girl Versus Dough

    May 5, 2015 at 6:57 pm

    Well clearly I missed out on these for Cinco de Mayo but who says you can’t celebrate Seis de Mayo with double the margaritas, amiright? 😉

    Reply
  5. Amy | Club Narwhal

    May 6, 2015 at 5:25 am

    Cindy, Cinco de Mayo totally blew right past me (which is depressing since any excuse to eat tacos is a good day for me) but I’m glad you squeezed these lovely margaritas in 🙂 I love those cups, btw!

    Reply
  6. autumn

    May 26, 2015 at 8:15 am

    Vanilla Salt is an awesome idea, Cindy! Now I’m thinking of all the other places it would be amazing… brownies! caramel! You’re a smart woman.

    Reply
  7. Kelsi Salmon

    June 28, 2015 at 4:23 pm

    What would be the measurements to substitute vanilla extract for the vanilla bean?

    Reply
    • cindy

      June 28, 2015 at 9:06 pm

      I would use 2-3 teaspoons of extract in place of the vanilla bean.

      Reply

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