Cocktail Hour: Margaritas With Flair for Cinco de Mayo

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in: Drinking

Silver Coin margaritas. Credit: Courtesy of Rosewood Inn of the Anasazi in Santa Fe

Cinco de Mayo is a pretty straightforward holiday — no gifts, no elaborate rituals — but that doesn’t mean you have to succumb to the same old margarita. Instead, try a couple of variations with festive flair.

The first combines the standard one-two punch of tequila and Cointreau, plus helpings of lime juice and sugar syrup. But it provides a jolt to the tongue with the addition of muddled jalapeño. (Unless you like your heat register set to high, remove the seeds.)

The second is closer to the traditional: tequila, lime juice and Cointreau, with a clever combination of lemon and lime juice mixed with sugar to taste. The addition of salt around the rim and ice make it the perfect drink to enjoy poolside or at the beach, a tangy elixir of savory and sweet.

Jalapeño Margarita

Created by Las Ventanas al Paraiso, a Rosewood Resort in Cabo San Lucas, Mexico

Serves 1

Ingredients

Jalapeño margarita

Jalapeño margarita. Credit: Courtesy of Las Ventanas al Paraiso, a Rosewood Resort in Cabo San Lucas, Mexico

1 muddled jalapeno, seeds removed

1½ ounces tequila

¾ ounce Cointreau

1 ounce lime juice

¾ ounce sugar syrup

Lime slices to garnish

Directions

1. Muddle the jalapeno.

2. In a margarita glass rimmed with salt and filled with ice, add muddled jalapeno, tequila, Cointreau, lime juice and sugar syrup.

3. Garnish with a fresh slice of lime.

Silver Coin Margarita

Created by Rosewood Inn of the Anasazi in Santa Fe, New Mexico

Serves 1

Ingredients

1½ ounces tequila, preferably El Tesero Platinum

½ ounce Cointreau

2½ ounces fresh lime, lemon and sugar mix

Lime slices to garnish

Directions

1. Combine fresh lime and lemon juice with sugar to taste.

2. In a rocks glass rimmed with salt and filled with ice, add the Tequila, Cointreau and lime/lemon/sugar mix.

3. Garnish with a fresh slice or two of lime.

Top photo: Silver Coin margaritas. Credit: Courtesy of Rosewood Inn of the Anasazi in Santa Fe


Zester Daily contributor Virginie Boone is a Sonoma Valley-based wine writer. She has reported on the Northern California wine scene for the Santa Rosa Press Democrat and its affiliate food and wine magazine, Savor, and is a contributing reviewer of California wines for Wine Enthusiast.

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