Here are some Margarita recipes from Food and Wine that we tried this past
week.
Margaritas can be easy or a bit more complicated but always delicious
when using fresh fruits and vegetables from the market.
Look for more from our kitchen in San Miguel. We’re all about finding remarkable beverage recipes to amaze your guests
at your next Mexican fiesta.
Hope you’ll have many over the summer. Promise you we will.
Buen Apetito!
Amante Picante Margarita
1/2 large seedless
English cucumber, thinly sliced, plus 8 slices for garnish
1/2 medium jalapeño,
very thinly sliced
1/4 cup cilantro,
plus more for garnish
18 ounces silver
tequila
8 ounces fresh lime
juice
6 ounces light agave
nectar
1/2 teaspoon celery bitters
(optional)
1 lime wedge
1/4 cup kosher salt
mixed with 1 teaspoon finely grated lime zest
Ice
1
In a pitcher, muddle the 1/2 sliced cucumber
with the jalapeño and 1/4 cup of cilantro. Add the tequila, lime juice, agave
and bitters and stir well. Refrigerate until chilled, 1 hour.
2 Moisten the rim of 8 rocks glasses with the
lime wedge and coat with the lime salt. Fill a cocktail shaker with ice.
Working in batches and adding fresh ice, shake the cocktail and strain into the
glasses. Garnish with cucumber and cilantro.
Mango Margarita
1 cup ice
1 lime wedge
3 ounces silver
tequila
1 small mango—peeled,
pitted and coarsely chopped (3 ounces)
1 1/2 ounces fresh
lime juice
1 tablespoon chile powder
2 ounces orange
liqueur
1 1/2 ounces agave
nectar
3 ounces grapefruit
soda
Spread the
chile powder in a dish. Moisten the rim of a margarita glass with the lime
wedge; dip the rim in the chile powder to coat. In a blender, puree the mango.
Add the remaining ingredients and blend until smooth. Pour into the glass and
serve.
Blood Orange Margarita
1 quart fresh blood
orange juice or fresh orange juice (about 12 blood oranges or 8 large navel
oranges)
1 1/2 cups fresh lime
juice (about 12 limes)
1 1/2 cups Cointreau
or other triple sec
3 1/2 cups silver
tequila
Kosher salt
1 blood orange or
orange wedge, plus 12 thin blood orange or orange slices
Ice
1 dozen small sage
sprigs or leaves
In a large
pitcher, mix the blood orange juice with the lime juice, Cointreau and silver
tequila. Refrigerate until chilled, at least 30 minutes.
Spread a
small mound of salt on a small plate. Moisten the outer rim of 12 martini
glasses with the orange wedge, then dip the rims into the salt to lightly coat.
Add ice to
the pitcher and stir well, then strain into the prepared glasses. Garnish each
margarita with a blood orange slice and a sage sprig and serve.
Lemongrass Margarita
1 lime wedge
Kosher salt
Ice
1 1/2 ounces gold or reposado tequila
1 ounce Lemongrass
Syrup
One 4-inch lemongrass stalk
1 Moisten the outer rim of a margarita glass with the
lime wedge and coat lightly with salt; reserve the lime.
2 Fill the glass and a
cocktail shaker with ice.
4 Add the tequila and
syrup to the shaker; shake well.
6 Strain into the
glass, top with a squeeze of lime and garnish with the lemongrass, if desired.
Here is one we could not try but I am giving it to you anyway. I imagine over
the course of the next five months there will be some we can’t make because we
cannot get ingredients like Sucro but anything made by José Andrés has to be brilliant so
send me an email when you try it. It looks amazing!
Photo by Tina Rupp from Food and Wine
Salt Air Margarita
1 ounce fresh lime juice
1 1/2 ounces blanco tequila
Ice
1 ounce Cointreau
Salt Air:
4 ounces water
2 ounces fresh lime juice
1 1/2 teaspoons Sucro
1 1/2 teaspoons salt
Fill a
cocktail shaker with ice. Add the tequila, Cointreau and lime juice and shake
well. Strain into a chilled cup.
Combine all
of the salt air ingredients in a large bowl. Using an immersion blender, mix
until bubbles form.
Carefully spoon
on top of the drink.