Happy cinco de mayo!
What this Friday afternoon calls for is a serious margarita! My go to is spicy or a “skinny”, but I rounded up a few other delicious looking ones you have to try including this spicy mango one I featured during cinco de mayo last year!
- Salt, for rimming the glass
- 2 1/2 ounces Cucumber-Infused Tequila
- 1 ounce fresh lime juice
- 1 ounce simple syrup (see Note)
- 1 cucumber slice, for garnish
Wet the rim of an old-fashioned or margarita glass and dip it in salt. Let stand until dry. Fill the glass with ice.
Fill a cocktail shaker with ice. Add the Cucumber-Infused Tequila, lime juice and simple syrup and shake until well chilled. Strain the cocktail into the rimmed glass and garnish with the cucumber slice.
Mango Jalapeno Margarita
- 2 ounces Grand Marnier
- 1 1/2 ounces jalapeño tequila
- 2 ounces lime juice
- 2 1/2 ounces mango simple syrup (see * below for ingredients)
- 1/2 mango, peeled and chopped
- 2 jalapeño peppers, sliced
- salt for the rim
- lime wedges
For jalapeño tequila: add 2 sliced jalapeños to a large jar or container and cover with 1 1/2 cups of tequila. Let sit for 24 hours, then strain before using. Keep in a sealed container for a few weeks, preferably in the fridge.
*For mango simple syrup: combine equal parts sugar and water (I suggest 1 cup of each), bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simple syrup + 1/2 mango (peeled and cubed) in a blender and blend until combined.
To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices. I also took a few of the jalapeños from the tequila and removed the seeds, then toss them in the margarita.
Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
Blend together lime, salt and sugar in a small blender or mini food chopper.
- chili powder
- pineapple juice
- lime juice
- agave nectar
Wet the rim of 4 short glasses and dip in a mixture of 2 tablespoons coarse salt and 1 1/2 teaspoons chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add 1 cup tequila, 1 cup pineapple juice, 1/2 cup fresh lime juice and 11/2 tablespoons agave nectar. Shake well, then strain into the glasses.
SHOP MARGARITA GLASSES