In college I told everyone my favorite liquor was whiskey. Jack Daniel’s specifically. I like to think Jack and I had a dysfunctional relationship. I honestly didn’t really like him, and I’m pretty sure he didn’t like me, but he made me look cool and feel badass. True story.
I’ve been cripplingly shy most of my life. And not that Jack loosened me up, but when I went to a party and asked for a Jack with a splash of coke and lime, I inevitably won some friends, at least for the evening. Even if I could barely hold a conversation with them out of fear of sounding stupid.
I still remember my now best friend Alex turning to me at a party once and saying, “Ace, can you even speak?” To say I was quiet was an understatement. I’m still like that with new people. Of course once you get to know me it’s a whole new ballgame and you’ll never get me to shut up.
The internet is amazing at helping to overcome shyness. Some people cal it over-sharing, all our “social” media platforms, but to a shy person they’re a dream. It’s like having a party with all your friends all the time, but without actually having to have them in your personal space, and still having the opportunity to retreat to your room when you’ve had enough. It’s great.
Tequila is also great at helping to overcome shyness. Seriously. I know everyone has some horror story of tequila from college, thankfully I don’t. Because really, I think tequila is my favorite liquor.
I mean seriously. All the best and brightest fruit pair with it so well. It’s crisp and bright. It’s second only to champagne for a good giggly drunk. It’s fantastic. I like to think that Cinco de Mayo kicks off tequila season, which lasts well into September in my opinion. I mean you can always drink it year round (I certainly do) but really tequila shines in the summer months. So let’s kick off tequila season with a grapefruit marg.
- 3 dried hibiscus flowers or 3 tsp hibiscus tea
- ½ cup water
- ¼ cup sugar
- 1½ oz silver tequila (or Mezcal)
- ½ oz (1 tbsp) Cointreau
- 4 oz fresh squeezed grapefruit juice
- juice from ½ lime (or splash of Rose's lime juice)
- limes or oranges for garnish
- smoked salt for rim (affiliate link!)
- First make the hibiscus simple syrup: Bring ½ cup water to a boil. Steep hibiscus flowers or tea for 5 minutes.
- Remove flowers or tea and return to a boil.
- dissolve sugar in water. Remove from heat and let cool.
- In a dish crush smoked salt to a fine grain.
- Rim a tumbler with a lime (or orange) and press in crushed smoked salt.
- Add ice to tumbler and add tequila, Cointreau, grapefruit and lime juice. Add ½ oz (1 tbsp) hibiscus simple syrup.