Make the Best Margarita Mix, Zombie-style

Ashley Walton —  February 18, 2014 — 3 Comments

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If you’re looking to make the coolest margarita mix of all time, you’ve come to the right place. Jeff’s mom is crazy about all things zombies, so we made some special homemade zombie-style margarita mixes for her birthday. We used fresh raspberries and limes to make two different kinds of mixes, and we added food coloring to maximize creepiness. Because they both turned out jaw-droppingly good, we thought we’d share the recipe, so you can make delicious margaritas (just add tequila) or virgin cocktails (just add soda).

Lime Margarita Syrup

1. Start by making a simple syrup. Heat a cup of water and add two cups of sugar. Bring to a boil and let the sugar dissolve– the longer you let the syrup boil, the stronger the sweetness. Let cool.

2. Squeeze 8 to 12 limes and strain the juice. Add the lime juice to the simple syrup. (If you don’t want to juice a million limes by hand, you can peel the limes, put them in a blender, and then strain the liquid.)

3. You’re done! Celebrate!

Raspberry Margarita Syrup

1. Start by making a simple syrup. Heat a cup of water and add two cups of sugar. Bring to a boil and let the sugar dissolve– the longer you let the syrup boil, the stronger the sweetness. Let cool.

2. Heat one cup of water with 16 ounces of fresh raspberries. Simmer for 15 minutes and stir to help break down the berries. Let cool.

3. Pour the raspberry liquid through a strainer. Then combine the raspberry liquid with the simple syrup. Voilà!

If you’re like us and you enjoy making stuff weird, play with making labels, finding unique bottles, and adding food coloring. We designed some labels, printed them, and burned the edges (just because). What do you think?

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Ashley Walton

Posts

Tarantino fanatic. Grammar snob. Tetris Master.

3 responses to Make the Best Margarita Mix, Zombie-style

  1. 

    Looks creepily delicious! 🙂

  2. 

    I’ve been on a margarita kick lately. I never considered drinking a zombie style one.

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