I have never been much of a margarita *girl* but these Preserved Lemon Margaritas may be the first recipe to change my mind. If you have preserved lemon brine leftover, swoop in and swap it in for this cocktail. The brine is slightly tangy and acidic, making these margaritas stand out from your standard frozen-restaurant-cocktail option.
A traditional margarita is tequila, lime juice, orange liqueur and agave, but this one takes a few liberties to make a small-batch cocktail recipe that is equally delicious, but a little bit more on the lemony side. Pour it into ice-cold glasses and you’ll have a great summer drink (or fall drink…or winter drink….you get it).
The other thing I love about this margarita recipe is it is unabashedly minty and spicy – a combo that I think we don’t play with enough. The mint adds a lovely cooling note to the cocktail, while the spicy jalapeno (just a few slices) adds that kick that I’ve come to crave in margaritas.
When you shake it well, the whole drink comes out almost fizzy. So I recommend giving everything a good shake before pouring. Ooo and PS – if you add an eggwhite, you’ll get a frothy-top margarita, which is equally delicious sounding.
This is a short-n-sweet Preserved Lemon Margarita blog post, but I hope you liked it!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Preserved Lemon Margarita
Equipment
- 1 cocktail shaker
Ingredients
- 4 mint leaves plus two sprigs for garnish
- 3 slices jalapeño plus more for garnish
- 1 ounce preserved lemon brine
- 1 ounce lemon juice
- 1 ounce orange liqueur
- 1/2 ounce agave nectar
- 3 ounces tequila of choice
Instructions
- In the bottom of the cocktail shaker, muddle the mint and jalapeño.
- Add in the brine, lemon juice, liqueur, agave and tequila.
- Add ice and shake for 30 seconds.
- Strain into two glasses. Garnish with mint and a slice of jalapeño before serving!
Hi there Justine!!!
Fist off, I adore ALL your content you create, and just about every single recipe of your’s I’ve tried has been phenomenal!!! And, of course, are on the make again list, which I do!!! Maybe adding a few tweets of my own here and there though sometimes 🙂
Anyways, with this unbelievably delectable sounding margarita recipe, I was wondering if there is a tequila you would recommend…? I typically use Patron for my margaritas, but wanted your advice. What would you recommend?
I’m also that person from a year ago who asked if you’d like that blueberry 🫐 chicken salad recipe. I doubt you remember that because you have so many friends and whatnot but would you still like it?
I apologize for not getting in touch with you sooner about that recipe, but I have numerous health issues and I am in and out of the hospital constantly. So sometimes I forget, or I don’t forget, I just don’t have the energy to write it out/type it out. I hope 🤞🏻 you can forgive me…
Looking forward to hearing back from you!!!
Adele “Addie” Charchuk
@addiecbug112888 ( I think 🤔 hahaha)
916-660-2576
PS you so inspire me even more then just about ANYBODY else for my cooking and creativity. And I LOVE 💕 your deep creativity conversation that gets Brooke thinking, at least me anyway!