Summer is quickly ending and I am doing everything in my power to cling onto these final sunny days.
When I was in Copper Mountain over the summer, I tried this melon margarita and it has been stuck in my head ever since. I literally dream about the crisp and cool refreshingly sweet taste.
I decided to make mine a frozen version, partially because it’s been fairly hot in Denver and partially because I love any excuse to make a blended cocktail. For some reason, blended drinks take me right to the beaches of Mexico where I would happily indulge in multiple Pina Coladas and soak up the sun (by soak up the sun, I mean with a heavy layer of sunscreen since my pale skin burns in 2 seconds flat).
This margarita has just the right amount of sweetness that keeps me coming back for more, but doesn’t make me feel like I am drinking frozen sugar. The cantaloupe makes everything light and bright – I would literally dive into this glass if I could!
Now I am still swimming in photos from Food Blog Forum, but I will have a recap up soon and you’ll love my brand new cocktail inspired by Asheville!
- 2 cups crushed ice
- 1 1/2 cups chopped cantaloupe
- 7 oz silver tequila
- 3 oz triple sec
- Juice of 1 lime
- Turbinado sugar
- Lime wheels for garnish
- Combine crushed ice, cantaloupe, tequila, triple sec, and lime juice in a blender. Blend until the mixture is combined and the consistency of a slushy.
- Wet the rims of four margarita glasses with lime juice and turbinado sugar. Fill each glass with the frozen margarita and garnish with lime wheels. Serve immediately.