Recipes Drinks Cocktails Margaritas Charred Citrus Margaritas Be the first to rate & review! Add a whiff of smoke to your margaritas with grapefruit, oranges, and tangerines that have been charred on the grill. By Paula Disbrowe Paula Disbrowe Facebook Instagram Twitter Paula Disbrowe is a writer, recipe developer, and award-winning cookbook author based in Austin, Texas. Her stories have taken her across the globe on food and travel adventures, from Alaska to French Polynesia to Scotland to Florida’s Forgotten Coast. Paula’s work appears in The New York Times, Bon Appetit, Delta Sky, Food52, Cooking Light, and Southern Living, among others. Food & Wine's Editorial Guidelines Published on April 29, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 45 mins Yield: 4 The intense heat of the grates from the grill caramelizes the the natural sugars in fruit and creates complex, bittersweet notes — and a more intriguing cocktail. The smallest pinch of fine sea salt perks up the flavor of the charred fruit, and freshly squeezed lime juice adds essential brightness. The steely flavor of blanco tequila works nicely here, but the grilled juices can hold their own with the rounder flavors of reposado tequila or smoky mezcal. Ingredients 4 large navel oranges, halved 2 grapefruits, halved 2 tangerines or satsumas, halved Pinch of fine sea salt 8 ounces (1 cup) silver tequila (such as Don Julio Blanco) 4 ounces (1/2 cup) Cointreau 1/4 cup fresh lime juice, plus more for rim of glass Chili-lime salt (such as Tajín Clásico Seasoning), for garnish Directions Prepare a charcoal grill for two-zone cooking, and build a medium-high fire, or heat a gas grill to high. When the coals are glowing red and covered with a layer of fine gray ash, carefully wipe preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. Grill citrus, cut side down, until nicely charred, 3 to 4 minutes. Using a spatula and a decisive thrust, transfer the citrus halves to a baking sheet, and set aside to cool, about 20 minutes. Juice fruits, reserving a few whole orange slices for garnish. Combine charred citrus juices in a measuring cup (you should have about 3 cups). Add a pinch of sea salt, and stir to combine. To make 1 drink, fill a cocktail shaker with ice, and add 1/4 cup tequila, 2 tablespoons Cointreau, 2 tablespoons charred citrus juice, and 1 tablespoon lime juice. Shake vigorously to combine. Dip the rim of a rocks glass in lime juice, and dip into chili-lime salt. Strain cocktail into prepared rocks glass filled with fresh ice, and garnish with a slice of grilled orange. Antonis Achilleos Rate it Print