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

Sundance Resort's Pear Cobbler with Almond Crumble
Utah
by Chef Mark Shoup

Sundance Ski Resort UtahChef Mark Shoup knows about cold weather. The executive chef at Robert Redford’s Sundance Resort in Utah serves up a lot of hot comfort food when hungry skiers sit down in the main dining room,...

Read more...
The Best Two Unhealthy Decisions I ever Made
Italy
by Libby Segal

Image“You know, I once saw an American TV show where someone was eating a fried Oreo.” This was the phrase that poured out my host in Torino’s mouth as we discussed the difference of food in each...

Read more...
Jessica and the Chocolate Factory
Los Angeles
by Jessica Harper

ChocolateOreos 2662I went into Edelweiss Chocolates in Beverly Hills, not to buy chocolates but to buy their white Jordan almonds which I always keep handy in a silver sugar bowl.

“That’s it?” the lady behind the...

Read more...
The Smoke Shack
Mid-West
by Lisa Dinsmore

smokeshakeI am a planner. I never go on a trip without scoping out what there is to do and the best places to eat. We never do everything on the list, but I hate to be bored or to eat boring food. We aren’t...

Read more...