Last week was my four year blogiversary, and if it hadn’t been for facebook, the occasion would have drifted by, completely forgotten. Isn’t that the truest sign you’re getting older?
For the last three blog birthdays, I’ve celebrated by feeding you some sort of gluten-free healthy hedonist dessert. And had my kitchen dementia not struck (internet years are longer than dog years, guys), I would have done the same. But I think we wound up in the right place to commemorate the last 365 days with these raspberry margaritas.
The last year was made up of many small moments worth toasting, and many others that made me want to gulp down an entire pitcher of tequila. It included finishing a full year of blog posts dedicated to The Wellness Project, which was a huge feat just to live through, and one that off the virtual page, brought me some much needed peace on my health journey. It also included the even bigger feat of finishing the book version of that story offline. And that experience was at times soul-crushingly difficult. So it’s with this raspberry margarita that I remember all the wild (Alaskan salmon) successes, and all the times when I successfully battled my demons in the face of a blank white screen, a tub of ice cream and, well, many other margaritas.
So let’s talk about these puppies.
When I was younger I used to be obsessed with Shirley Temples. But the more upscale version was the Lime Rickey, which uses raspberry syrup instead of the usual grenadine. The sweet and sour element of this soda always lit my pleasure centers on fuego. And since ‘tis the season for fuego, I thought it would be an interesting spin on the usual Cinco de Mayo margarita.
The homemade syrup is fairly simple and takes just a few minutes to make. The fresh raspberries are combined with honey, which I always prefer to table sugar, and simmered with a little water until the flesh breaks down and you’re left with a thick, sweet compote.
For any sort of fruity cocktail concoction, the next step would be to strain the mixture through a fine mesh sieve to remove the seeds. But since I’m a) lazy and b) feel better when I can say there’s fiber in my booze, I decided to just add the whole puree willy nilly into my tequila and lime mixture.
Margaritas are one of the most sugary drinks around thanks to what it takes to offset tangy lime juice and nauseatingly cheap tequila. If you find that your cocktail tastes too strong or needs a little more sweetness, just add a splash more honey. The beauty of using a liquid sweetener is that you don’t need to create a simple simple syrup to doctor along the way.
As with every year on my blog birthday, I feel incredibly grateful to have this vibrant community of healthy hedonists around me. So thank you for once again sticking with me through the good, the bad, and the healthy.
And read on for some other great Cinco de Mayo recipes brought together thanks to Feast + West and Joyfully Mad.
Raspberry Lime Rickey Margaritas
Recipe Notes This raspberry margarita recipe is a tequila-infused spin on a classic lime rickey cocktail. The berry mix is flavored with fresh mint. Serve frozen or on the rocks!
Margarita Granita by Feast + West
Cinco de Mayo Party Inspiration and Recipes by A Joyfully Mad Kitchen
Poblano & Mushroom Tosadas by The Mexitalian
Roasted Strawberry Rhubarb Agua Fresca by Will Frolic for Food
Street Corn-style Roasted Potatoes by A Little Gathering
Pork & Black Bean Stew by think fruitful
Tequila Lime Tart by Love & Flour
Crispy Fish Tacos with Cajun Mayo by Winstead Wandering
Strawberry Watermelon Agua Fresca by A Savory Feast
Shredded Chicken Gorditas by Loves Food, Loves to Eat
Carne Asada Fries by Tornadough Alli
Mexican Carrot Dogs with Chunky Salsa Verde by Strength and Sunshine
Raspberry Lime Rickey Margaritas by Feed Me Phoebe
Slow Cooked Carnitas Style Chicken by Simple and Savory
Chicken Fajita Sandwich by Brunch-n-Bites
Cantaloupe Mint Margaritas by The Speckled Palate
Brussel Sprout, Wild Mushroom, Avocado and Feta Tacos with Tomatillo Salsa by Arthur Street Kitchen
Spiced Chocolate Ice Cream with Roasted Pepitas by Bethany Grow
Roasted Veggie Salsa by Living Well Kitchen
Seared Scallop Tacos with Spring Mango Salsa and Avocado Cream by Domesticate ME!
Blackberry Mint Agua Fresca by the Grant life
Traditional Homemade Flour Tortillas by Sustaining the Powers
Nightshade Free Southwest Salad by I Say Nomato
Southwestern Orzo Salad by Family Food on the Table
Cheesy Southwest Egg Rolls by Pink Cake Plate
Watermelon Mint Margarita by Gold & Bloom
Mix-Your-Own Guac Bar by Hey There Sunshine
Blood Orange Margaritas by Glisten and Grace
Veggie Stuffed Chiles Rellenos with Avocado Cream by Hello Little Home
Slow Cooker Red Chicken Enchiladas by Sustaining the Powers
Margerita Poke Cake by Pink Cake Plate
Mojito Cupcakes by The Rustic Willow
Margarita Shrimp Tacos by Macheesmo
Pineapple Cilantro Salsa by Feast + West
One Pot Taco Soup by A Joyfully Mad Kitchen
Sizzling Texas Fajitas by Sustaining the Powers
Tequila Lime Cupcakes with Margarita Buttercream by Sugar Dish Me
Slow Cooker Chipotle Turkey Tacos by Two Places at Once
Margarita Bar by Mixplorology