We teamed up with one of our favorite Seattle makers, Firefly Kitchens, on a cocktail that uses our cherries and their Cortido Salt: a Salvadoran-inspired ferment with a hint of cumin and oregano. Our cherries, their salt, pair beautifully with charred citrus making this margarita super delicious. As warmer weather hits, I know you’ll enjoy. Cheers friends!
Charred Citrus Margarita
Serves 1
1/4c tequila
2T Cointreau
2T charred orange juice*
1T lime juice
2t Orasella cherry syrup (what's left in the jar after you finish your Orasella Maraschino Cherries)
For Salt Rim: Firefly Kitchen's Cortido salt and additional lime juice
Prepare two bowls: one with 1/4 inch of lime juice and the other with 1/4 inch of Firefly Kitchen's Cortido Salt. Dip the rim of a rocks glass into the bowl of lime juice, then into the bowl of Cortido Salt pressing to adhere. Fill the glass partially with ice and set aside.
Place tequila, Cointreau, charred orange juice, lime juice, and Orasella cherry syrup in a cocktail shaker filled with ice. Shake until chilled, about 10-15 seconds. Pour margarita into rocks glass filled with ice. Enjoy.
*Charred Orange Juice
Cut an orange in half. Heat a cast iron pan or heavy skillet to medium high heat. Grill orange halves, cut side down, until charred and starting to soften, about 5 minutes. Use a metal spatula to remove orange halves from pan. Transfer to a plate and set aside to cool. Once cool, juice the orange halves with a citrus press. Strain any little bits out of the juice.