Soursop Margarita

Known to some as the guanabana, and to many as the soursop, this recipe served as my first introduction to the cancer fighting fruit. Having heard again and again of the seasonal fruit’s bitter qualities I figured it would best compliment a margarita. Not a revolutionary idea in the least, although after an hour long Pinterest search I realized never has Patrón Citronge been used, cutting down the percentage of alcohol and combining the scent of tequila and orange liqueur. Additionally, while many recipes call for sugar to be added to the blend the below only calls for sugar to brush the rim. The result is a cocktail with a sweet beginning and a sour ending. Much like many of my relationships in my early twenties.

| Ingredients |
1 soft, ripe soursop, about 1 lb.
1 1/2 cups of water
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeeze lemon juice
3/4 cup Patrón Citronge
1 cup of crushed ice
1 lime wedge
Brown or fine grain sugar for rim

| Instructions |
1. Peel the skin of the ripe soursop and discard the skin. Cut the fruit in half lengthwise and remove the fibrous core and all of the seeds. To determine whether your soursop is ripe enough, you should be able to easily peel it with your fingers.
2. Place Soursop and Water in to a blender and blend.
3. Add Patron Citronge, Ice and fresh squeezed Lime and Lemon juice to blender and blend.
4. Using a knife create a groove in the lime wedge – see below – then insert the rim of the glass in to the groove and run around the edge.
5. Dip glass in to sugar, add blend and serve.

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