Happy Cinco De Mayo! Today I’m teaching you how to make one of my favorite margaritas, the Bitchin’ Blenheim Apricot Margarita. Enjoy!
- 1 cup Blenheim Apricot syrup (recipe below)
- 4 oz fresh squeezed lime juice
- 4 oz Tequila Blanca
- 2 cups ice
Place all ingredients in blender and blend until smooth, pour into glasses and garnish with a fresh Blenheim Apricot half or a lime slice.
Recipe for Apricot Syrup:
- 1 cup water
- 2 cups Blenheim Apricots (pitted) or 1 cup dried Blenheim Apricots
- 1 cup sugar
- 1/2 cup Triple Sec
Combine first 3 ingredients in a heavy saucepan and bring to a boil, reduce heat and simmer for 20-25 min. Remove from heat, add triple sec and allow to cool. Pour into blender and blend until smooth. This will keep in fridge for up to a week.
BACKGROUND ON THE BLENHEIM APRICOT
The California Blenheim Apricot is disappearing from California’s bountiful orchards. Sacramento and Santa Clara Valley used to be the largest farming areas for Blenheim’s, but both have now unfortunately been uprooted for sprawling building developments. There are a small handful of commercial Blenheim Apricot growers left in the state and I am lucky to have access to several growers here locally on the Central Coast at B & R Farms, Windswept Farms, and Apricot King. You just can’t beat the flavor of a Blenheim Apricot from its beautiful dark hued skin and flesh to its complex flavor, it is the perfect balance between sweetness and acidity.
Don’t forget to tag us with #TGSEats if you make yourself a marg today!
Recipe from Casa Solis