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4 Ways to Use Citrus in Your Frozen Concoctions

  • Frozen Concoctions
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There are many exciting and delicious ways to use citrus flavors in your frozen concoctions. From tantalizing liqueurs to sweet sherbets, here are some ingredients to try:

1. Curaçao Liqueur
Curaçao liqueur has its origins in an island country in the Caribbean. The liqueur is made from the peel of a variety of bitter orange that grows on the sun-soaked island, and while the orange itself would be too sour to eat, the peel is sweet and flavorful. Curaçao is a staple ingredient in mai tais, for example, in which it's blended with orgeat syrup, a unique ingredient made with orange flower water. Though the liqueur itself is not blue, bright-blue varieties of curaçao are very popular, and are colored using food dyes. 

Most famously, however, blue curaçao is the signature ingredient in the old-fashioned and glamorous Blue Hawaiian cocktail. 

Blue Hawaiian

Ingredients:

  • 1 ounce vodka
  • 1 ounce white rum
  • 1/2 ounce curaçao
  • 1/2 sour mix (made with lemon and syrup)
  • 1 ounce pineapple juice 
  • Pineapple wedges for garnish
  • Maraschino cherries for garnish 

Directions
Add ice to the ice reservoir and all remaining ingredients to the Margaritaville® Frozen Concoction Maker® glass jar. Concoct then pour into big glasses. Garnish each concoction with a pineapple wedge, a maraschino cherry and a mini paper umbrella to do things right! 

concoction Surprise yourself by using citrus in new ways.

2. Grapefruit Juice
You can add freshly squeezed grapefruit juice to a margarita to give it a mouthwatering twist, or use grapefruit juice instead of orange juice for a new take on the classic tequila sunrise.

Sparkling and refreshing, grapefruit is a tasty option in your frozen concoctions when you need a pick-me-up. Grapefruit juice or liqueur helps create drinks that have a chic and sophisticated air, and a pretty-as-a-picture light pink hue that calls to mind sunsets in paradise.

Grapefruit flavor also pairs well with herbs and makes for a creative and impressive drink to serve at a brunch or other gathering. Here's a sophisticated grapefruit sipper to try:

Grapefruit and Rosemary Frozen Concoction

Ingredients:

  • 2 ounces grapefruit juice
  • 1/2 tablespoon ground ginger
  • 1 ounce rosemary syrup
  • 3 ounces rum
  • 1 teaspoon honey
  • Fresh rosemary sprigs for garnish 

Directions
Add ice to the ice reservoir and all remaining ingredients to the Margaritaville® Frozen Concoction Maker® glass jar. Concoct and pour into glasses. Garnish the concoctions with sprigs of fresh rosemary and enjoy the aromatic and taste-bud-pleasing experience. 

blood orange Add blood orange juice to your margaritas.

3. Blood Orange Juice
The blood orange got its name from the intense red color of its flesh. Blood oranges have a rich sweetness with flavor notes that have been compared to raspberry. 

Swap blood orange juice for regular orange liqueur in margaritas for a refreshing and sweet rendition on the cocktail. Blood orange juice also goes well with gin- or vodka-based frozen concoctions. You can even add it to bourbon drinks to play up its sweetness and robustness - here's recipe to try:

Sweet Bourbon-Blood Orange Frozen Concoction

Ingredients:

  • 3 ounces blood orange juice
  • 1 ounce simple syrup
  • 3 ounces bourbon
  • 1 teaspoon bitters
  • 1/2 teaspoon vanilla extract

Directions
Add ice to the ice reservoir and all remaining ingredients to the Margaritaville® Frozen Concoction Maker® glass jar. Pour into glasses and enjoy. 

4. Orange Sherbet
Longing for sunny summer days? Just add orange sherbet into your frozen concoctions. Try this fun-loving piña colada:

Orange Sherbet Piña Colada

Ingredients:

  • 2 ounces coconut cream
  • 2 ounces rum
  • 1 ounce pineapple juice
  • 2 scoops of orange sherbet

Directions
Add ice to the ice reservoir and all remaining ingredients to the Margaritaville® Frozen Concoction Maker® glass jar. Pour into glasses and enjoy. 

Remember to enjoy your frozen concoctions responsibly and follow all drinking laws.
 
 
 

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