A fresh and unexpected twist on a classic Margarita, this Courgette Margarita combines homemade courgette juice with zesty lime, tequila and triple sec. The result is a refreshing cocktail with a subtle sweetness and a little savoury depth from freshly ground sea salt.
Making the courgette juice takes a little preparation, but it’s simple to do and a great way to make the most of seasonal produce. The leftover grated courgette can also be frozen and used in pasta dishes, muffins or cakes.
Ingredients
- 1 large courgette, grated
- 2 tbsp granulated sugar
- Juice of 2 limes
- 50ml Tequila Bianco
- 25ml triple sec
- Freshly ground sea salt
- Ice cubes
Method
- Make the courgette juice.
Tip the grated courgette into a mixing bowl and stir in the sugar and juice of 1 lime. Cover with a tea towel and leave in a cool place for 1–2 hours, stirring occasionally. This allows the courgette to release its juice. - Strain and chill.
Strain the mixture through a sieve into a clean bowl, using the back of a spoon to squeeze out as much liquid as possible. Refrigerate the juice until ready to use. Don’t bin the grated courgette. It can be frozen and used in pasta dishes, muffins and cakes. - Prepare the glass.
Rub the rim of a Margarita glass with a cut lime, then dip in freshly ground sea salt to coat. - Shake and serve.
Add a few ice cubes to a cocktail shaker, then pour in the tequila, triple sec, juice of 1 lime and 35ml of the courgette juice. Shake well, then gently strain into the prepared glass. Serve immediately.
Tip:
Make the courgette juice ahead of time and keep it refrigerated, so your cocktail is ready to mix when you are.
