Cinco de Mayo Margaritas with a Muy Caliente Twist

by Pam Holmgren
Print Email

Herradura-Scotch-Bonnet-Mango-MargaritaAs a margarita fanatic (dare I say connoisseur?), I feel like I have a certain responsibility to find the best margaritas wherever I go—dive bars, hotels, even the Greek Theatre (theirs is surprisingly worth $18, by the way). There’s only one rule: they need to be crafted with fresh juice and premium tequila. No artificial sour mix that looks like antifreeze or tequila that comes in a plastic bottle!

I love the simple, like “The Boss” at Valley institution Casa Vega and a traditional Cadillac at Hillstone. They house-make the best sour mix: freshly-squeezed lime, lemon, and orange juice and a splash of simple syrup. The complex cocktails intrigue me, too.

The best I’ve had is the Market Margarita at Rick Bayless’ Red O. It’s a fusion of tequila, muddled fresh cucumber and honeydew melon and homemade limonada.

Naturally, I’m always looking for the latest trend to spice up my love affair with the Latin libation. Pepper-infused concoctions have been popping up on specialty cocktail menus everywhere (jalapeno martinis, Tabasco gin and tonics, sriracha everything), and now it’s the margarita’s turn.

Here are my three favorite recipes I’ll be serving for Cinco de Mayo. Turn up the heat with these peppery potions:

Mango Scotch Bonnet Margarita (courtesy of Herradura Tequila)

Ingredients:

  • 2 oz. Herradura Silver
  • ¾ oz. lime juice
  • 3 slices of scotch bonnet pepper
  • 1 ½ oz. of diced mango
  • ½ oz. mango jam

Preparation:

1.       Crush mango and chili slices in the base of a shaker with a muddler. 

2.       Add cubed ice and remaining ingredients; shake hard and strain over ice in an old fashioned glass.

3.       Garnish with a scotch bonnet chili and a roll of dried mango. 

 

Kathleen (courtesy of Tequila Chamucos Company)

Ingredients:

Preparation:

  1. Muddle 2-3 slices cucumber with simple syrup and lemon juice
  2. Add ice, hot sauce, tequila, and Cointreau
  3. Shake vigorously
  4. Strain into a martini glass with salted rim
  5. Garnish with lemon twist

 

Pineapple Chipotle Margarita from our friends at Tacos ‘N Tequila

Ingredients:

Herradura Silver Tequila

Dutch Orange Curacao

fresh lime juice

fresh pineapple juice

MONIN pineapple chipotle syrup

dash of Tabasco Chipotle Hot Sauce

served on the rocks

As for the recipe? You’ll have to visit Tacos & Tequila in Vegas at the Luxor or its newest location at Casino Morongo in Cabazon, CA. Road trip!

Add comment


Security code
Refresh

 

restaurant news

Sous Rising: Eating Underground in Chicago
Chicago
by Jessica Dixon

sousrisingjakeUnderground dinners. Do you know about them?  Probably. I'm new to this: paprika still confuses me.

I first heard of this scene when eating at Elizabeth --an up and coming Chicago "farm to table"...

Read more...
Czeching In
New York
by Alison Wonderland Tucker

facebook-check-in-nfc-smart-poster-300x300“I just need to get out of the apartment.” I whined to my friend Blaine on the phone.

“It’s raining.”  He replied.

I looked out the window.  It was just drizzling.

“I don’t care.  I need to do...

Read more...
Skip (the) Tart and go Straight for (the) Short Cake
Los Angeles
by Maia Harari

tartI love breakfast.  Pancakes that taste like cookie dough at Hedley's, Huevos O'Groats, I'll even drive to Ventura for the chorizo skillet at Golden Egg or go to Barney Greengrass in New York for...

Read more...
Prune, My Kinda Retro
New York
by Fredrica Duke

freddeny.jpgThe East Village is, was and always will be my hood in the big apple. Sure, I now stay on the Upper West Side and much to the dismay of my husband, I gravitate downtown. He will often say...

Read more...