Charred Citrus Margaritas

There's something almost magical about what a hot grill does to citrus fruit. The natural sugars caramelise over the flames, deepening the flavour and adding a gentle smokiness that makes these margaritas something really special. Perfect for a summer gathering — and frankly, no occasion needed.

Ingredients

Makes 2 margaritas

• 2 limes, halved
• 1 orange, halved
• 1 lemon, halved
• 100ml tequila (blanco or reposado)
• 50ml triple sec or Cointreau
• A pinch of flaky sea salt, plus extra for the rim
• Ice, to serve
• Fresh lime wedges, to garnish

Method

1. Get your BBQ grill up to a high, direct heat — you want the grates clean and hot so the citrus gets a proper sear rather than sticking.
2. Place the lime, orange and lemon halves cut-side down directly on the grill grates. Cook for 3–4 minutes without moving them, until the cut surfaces are nicely charred and caramelised. You'll see the juice starting to bubble at the edges — that's what you want.
3. Remove from the heat and leave to cool for a few minutes until they're comfortable to handle.
4. Squeeze the charred citrus through a sieve into a jug, pressing firmly to get every last drop. You're aiming for around 100–120ml of juice total.
5. Combine the charred citrus juice, tequila, triple sec and a pinch of flaky sea salt in a cocktail shaker filled with ice. Shake well for about 15 seconds.
6. If you like a salted rim, run a spent citrus half around the rim of your glasses, then dip into a small plate of flaky sea salt.
7. Fill the glasses with fresh ice and strain the margarita over. Garnish with a lime wedge and serve immediately.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.