Cherry Lemon Vanilla Margaritas

Happy Cinco de Mayo!

This holiday has special meaning for me because I met The Hubs on May 5, 1992.    I call it our faux-anniversary and celebrate the day we met.   The Hubs usually says I’m delusional and this isn’t our anniversary.  For more on this argument, you can check out last year’s post.

So, Happy Cinco de Mayo, ya’all and let’s get on with cocktail hour.


I wish I were adept at creating recipe titles.    Other than just listing the major ingredients, my  titles lack luster. (I got really creative last year and made “Cinco de Mayo Margaritas.”   Wow—don’t strain your brain, Deb.)

This cocktail, however, is full of luster and flavor.

If you have noticed lately, limes are hard to come by and expensive.   I hate to admit it but I have resorted to buying the neon green squeeze bottles of already prepared lime juice.  I know…I suck.

But again, this cocktail does not suck.   It is delicious…scrumptious…dessert in a glass (albeit a margarita glass). And, instead of limes, it cost-consciously uses lemons.

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Cherry Lemon Vanilla Margaritas

12 oz. freshly squeezed lemon juice (about 7-8 lemons, depending on size)
2 to 4 T. agave nectar (depending on desired sweetness level)
8 oz. 100% agave blanco tequila
4 oz. Licor 43
1/2 c. frozen dark sweet cherries (more or less to your liking)
20 oz. tonic water

Option 1:  If wanting to prepare most of the mix beforehand, mix lemon juice,agave nectar, tequila, Licor 43, and cherries.   Place in refrigerator and let cherries soak up some of the vanilla goodness of the Licor 43.   Add tonic water before serving.

Option 2:   If wanting to serve drinks right away, just mix everything together.

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Margaritas….you could garnish with a bit of mint, I guess.  (I just wanted to show off my mint that comes back year after year.)

Serve over crushed ice or straight up, chilled.

Garnish with lemons and cherries.

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I hope some of you creative types can help me think of a more interesting title for this cocktail.   Please, please, please leave a comment below with some suggestions.

Note:   Licor 43 is a also referred to as Cuarenta Y Tres.   This Spanish liqueur  is made from fruit juices (including some citrus) with a hint of vanilla flavoring.   Forty-three other aromatic herbs and spices are included in the mix (hence the name).   I love the warm spicy aroma of this liqueur but I do have to say it is an acquired taste.   The first time I sipped it, I was not a big fan, but it does add a complexity of flavors to desserts (try macerating berries in it), cocktails, after-dinner coffee, and even baked goods.

I was put on to this sweet stuff by Heather at girlichef who raved about it.  For some inventive recipes using Licor 43, stop by Heather’s site.    Find yourself a bottle soon!

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