A while back, we joined some foodie friends in the city for dinner at Frontera Grill. I hadn’t been in forever, and forgot how very, very tasty the food was – especially now that they have a huge assortment of ‘small plates’ which are basically Mr. Bayless’ answer to tapas.
The six of us put away quite a few of those small plates over the course of the evening, and Rich and I washed ours down with a couple of very refreshing champagne margaritas.
Mr. Bayless uses white tequila and champagne and Cointreau; but I already had a bottle of gold in da house, and Bob was bringing Prosecco, and Triple Sec was just SO MUCH less expensive…
Still and all, a fine cocktail for an Easter brunch.
•Juice of 5 limes and 1 pink grapefruit to make 1-1/4 cup total
•1-1/4 cup Triple Sec
•1-1/4 cup gold tequila
•Zest of one lime
Combine the juices with the Triple Sec, tequila, and lime zest in a pitcher and stash in the fridge to chill for at least an hour.
When ready to serve, fill a champagne glass (or martini, as I did here) about halfway with the tequila mixture, then top off with the champagne or Prosecco.
Yeh. You WANT to try this.