Sparkling Grapefruit Margarita and Pineapple Rice Bowls
I am finally hopping on here again after a few week hiatus! I often start my blogs like that but I want to point it out since it speaks to what I am trying to be all about which is, giving myself grace to not do everything I want to and really soak in the part of life that I am in. I realize that I can do a lot more, but when I do, I am not enjoying even the best moments that I’ve planned. I’m high strung, and diligently trying to check off my list and make it on time to the next to do. I assume it would seem the opposite, but doing less is a lot harder then doing more. It takes some personal restraint on my part but it definitely has given me more appreciation and allowed me to take in the now, more than I was before. Here’s the flips side of this thought… I actually am doing a LOT but we live in a world where the only thing that is qualified as a good use of time, is something that makes you money or has some sort of quantifiable outcome. Like a, how much can we get done in one day kind of mentality. I guess I’m just deciding that for me, less is more, and I’m learning that it’s OK to be different. Everyone has a different story, and we just need to learn to embrace our own and not compare it to others. Or at least that’s what I’m working on. Someone mentioned the other day to live life in the abundance of now. It got me thinking about my rush to get to the next thing in life, I mean ultimately the final thing is the end. Like a book, you’re so excited to hear the ending that you skim all the details in the middle and really get into the ending but then what? It’s over and there’s nothing more to look forward to. So that’s what I’m doing when I’m not writing. There will be more time another day, I’m trying to B : in the moment and for now that means doing less of a lot of things. Maybe this is a life change, not just for the moment. Who knows?!?! The plus side is that when I do get to write, the words just flow now because it’s an extra special time away that I don’t always get!
Anyway, that’s why I’m just getting this out now, almost 2 months since I had Beth and her husband over for that first Grapefruit Margarita and those amazing smoked tacos my hubby to be cooked up. I’ve been busy enjoying all the things I’ve planned and created and my time with my kiddos… plus I’ve been planning a wedding too!
So what inspired this amazing cocktail? After my son was born, my first cocktail was when we celebrated leaving the house for the first time as a family of 3. We went to a local Mexican Restaurant that I love and on the menu was a margarita with champagne in it. For those of you who know me well, this was music to my ears. I could have stood up and danced ha ha. I hardly ever drink anything but 1 or 2 glasses of wine but if I am going to venture and have a cocktail, it will most likely be a margarita (or some silver tequila drink) or an Old Fashioned Champagne Martini. I’m a pretty simple girl and I stick to what I know and love, nothing too sweet or fancy. Anyway, the point is, why had I never thought of putting bubbles in a margarita?!?!?
Fast forward to this summer and I have created my new favorite go to, the Sparkling Grapefruit Margarita. I have actually made it for guests 3 times now this summer, which is a record break away from my normal wine that I provide. It’s the perfect drink for a summer day or night. Let me know if you make it and love it as much as I do!!!
A Pairing for you to try
We had our friends Bryan and Lindsay over for dinner one night and made Pineapple Jasmine Rice Bowls. They were amazing, simple, and fun. Sweet Pineapple and Tart Grapefruit is the perfect combination so let me know if you try the two together!
As you can see from the pictures, we paired them with a rose from ONEHOPE Wine. This bottle of wine donates to the Ovarian Cancer Research Alliance and can be found here, or by clicking the picture below. Be sure to check out open fundraisers on this website to donate a little extra to a local non profit.
Jasmine white rice
Whole Pineapples – Cut in half with the leaves still attached. Make 4 vertical slices and 5 horizontal. Use a spoon to clear out the pieces and toss the core as you get it.
Grill the pineapple or smoke it as we did in tin foil – just enough time to get hot, maybe 5 min. Or so
Toppings – We did a smoked glazed salmon, spicy shrimp, and flank steak with oriental marinades. We put out soy sauce, sriracha, chives, and peanuts to top the bowls. A great option for you fellow vegetarians is adding grilled asparagus, water chestnuts, and edamame for protein. Yum!!
- ½ Grapefruit
- ½ Table Spoon of Agave Nectar
- ½ Lime
- 1½ Shots of Silver Tequila
- Fill with Champagne
- Sugar and Fruit slices for the rim
- Juice the Grapefruit so you get all of the juice out of 1 side. Pour in shaker and squeeze fresh lime in. Add Tequila and Agave, shake with ice. Pour into sugar rimmed glass, top with bubbles, and serve right away. Garnish as you like.