Happy National Margarita Day! Well naturally, there’s an entire day dedicated to sipping a cocktail. You would think it would be around Cinco de Mayo, yes? And a lot of people thought it was just yesterday, but no it’s actually today. Which means, a lot of people like Margaritas and therefore we should share them every day.
I have been in love with lilikoi recently and thanks to Melissa’s Produce for sending me a few last week! I have already made lilikoi cheesecake with them and had a few leftover to make something intoxicating, such as this lilikoi margarita! The day before I shot these photos, I scooped out the flesh to save and threw away the shells, which I am slightly regretting because I think a photo of the whole fruit would look beautiful along side this drink. And as I’ve mentioned before, if you can’t find lilikoi fruit also called passion fruit, many Hispanic markets sell the pulp frozen under their Goya brand.
To celebrate this momentous occasion, a few bloggy friends got together and made all sorts of Margarita inspired treats. Everything from the traditional cocktails to desserts to entrees. I really wish we were celebrating in person and not just “virtually”, but testing margaritas never hurt anybody!
So, li hung mui. A few people have asked what this is. I usually only find it in Hawaii and grew up “sucking” on li hung mui seeds all through high school. Basically it is dried plum. You can buy them as seeds in a bag and salt, sugar and sometimes food coloring is added. It’s salty, sweet, tangy and can be an acquired taste. You can also find it as a powder or coated on dried fruit, such as mango. When our friend from Hawaii visited us recently, he bought me a few bags of the powder which came in perfect for the rim. It is a strong, salty sweet taste so a little goes a long way.
- 3/4 oz Grand Marnier
- 1 oz Triple sec
- 1oz Tequila
- 1/4cup lilikoi purée
- 1Tb simple syrup (or ginger syrup recipe here)
- Li hing mui powder, for rim
- Orange and lime slices/wedges, for garnish
- Begin by rimming your glass with a lime or orange wedge. I do this holding the glass upside down so there's no dripping. Then rim the edge of the glass with li hing mui powder. Fill with ice.
- In a shaker, add everything except the li hing mui and garnish. Shake vigorously and pour into prepared glass.
- Garnish with more lilikoi pulp, if desired and orange and lime slices.
Check out what everyone else made to celebrate National Margarita Day!
- Blackberry Margarita from Cooking for My Peace of Mind
- Chili Lime Margarita from Curious Cuisiniere
- Chocolate Margaritas from The Texan New Yorker
- Creamsicle Margaritas from Savvy Eats
- Frozen Mango Margarita from Noshing with the Nolands
- Lilikoi Margarita with Li Hung Mui from The Little Ferraro Kitchen
- Margaritas Gone Wild from Delaware Girl Eats
- Mixed Berry Margarita from Kudos Kitchen By Renee
- Mom’s Wicked Margarita from Desserts Required
- Pomegranate Margarita from Daily Dish Recipes
- Spicy Raspberry Frozen Margarita from The Weekend Gourmet
- Tamarind Margaritas from girlichef
- The Great Grapefruit Margarita from La Cocina de Leslie
- Tim G’s Margarita from Sidewalk Shoes
- Baked Margarita Chicken Wings from Healthy. Delicious.
- Chambord Margarita Macarons from The Girl In The Little Red Kitchen
- Margarita Cake with Sugar Cookie Crust from Gotta Get Baked
- Margarita Cheesecake Bars from Hezzi-D’s Books and Cooks
- Margarita Cupcakes from The Foodie Army Wife
- Margarita Donuts from Big Flavors from a Tiny Kitchen
- Margarita Mousse from Cindy’s Recipes and Writings
- Margarita Shrimp from That Skinny Chick Can Bake
- Margarita Shrimp Tacos from Supper for a Steal
- Strawberry Margarita Sweet Rolls from The Dutch Baker’s Daughter
- Top Shelf (Margarita) Truffles from Culinary Adventures with Camilla