Can’t decide whether or not you want a margarita or martini for cocktail hour? No need to choose with this killer two-in-one libation, which brings both flavors together in a marriage made in cocktail heaven. Well, that’s my personal opinion, anyway. By the way, the inspiration for this drink came last summer, when I shook up some farmers’ market fresh watermelon margarita martinis for an outrageous five-course Mexican fiesta dinner party. I have an epic video of that in the works that I aspire to posting one day. Until then, it’s been some time since I blogged about cocktails, so I hope you enjoy this variant in the meanwhile. Both drinks are sensational.
And good luck to all of my friends – and anyone else out there – running the Boston Marathon on Monday! I will be cheering you on from the sidelines; I may or may not be drinking this cocktail.
Additional Notes I Forgot to Mention in the Video
Yeah, I’m so not perfect. Here are a a few more notes I neglected to mention for a bit more instruction and context.
First, part of the reason this drink is more martini than margarita is the higher ratio of tequila to sour mix. This is an important distinction, as it results in the martini being a much heftier drink. If you find this this recipe too strong, or want it to be more margarita-ish, serve on the rocks and add more sour mix. What, you say? You didn’t add sour mix! Well, I did, indirectly. I actually make my own sour mix – that Chernobyl-lime-green concoction on supermarket shelves frightens me – which is mainly equal portions fresh citrus and simple syrup. As I had run out, I simply added separately a soupçon of simple syrup alongside fresh lemon and lime juice. Finally, the berry concoction base comprised various thawed frozen berries but I tossed in a bunch of fresh blackberries I had in the fridge, yielding a a predominantly blackberry purée. Some people have issues with seeds so you could strain the liquid if you like but I don’t find it necessary. I personally prefer a bit of pulp for texture and body, which incidentally also retains a bit of fiber.
And, yes, nutrition science has shown consistently that moderate consumption of alcohol promotes cardiovascular health, especially when consumed as part of a heart-healthy diet rich in plant-based foods. Like, say, blackberries.
Postscript: What’s in a Name?
I originally coined this drink a “margatini” when I first created it, because really it’s the perfect name. And yet, I am reluctant. Apt description or “just say no”? Tell me what you think! That said, don’t get too caught up in the matter. This drink is meant to be drunk, after all, not etymologically analyzed.
Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!