Cinco de Mayo requires Tequila or Mexican Beer. I made a copycat Mia’s Brisket Tacos the other night and wanted to enjoy with a margarita. I used jalapeno for my brisket but kept the tops, seeds and ribs and infused that heat into my simple syrup.
My simple syrup uses organic sugar so it’s caramel in color. I also don’t go as heavy on the sugar so my simple syrup ratio is about 2:1 water over sugar. I love Tajin seasoning because while it has some chili flavor it also brings a nice lime tang to it. So I rimmed my glass with it.
Take your favorite tequila and mix in fresh juiced limes, the jalapeno simply syrup to your portions. We go heavy on tequila and use the simple syrup and lime juice in equal parts.
Tonight we made copy cat Chuy’s Chicka Chicka Boom Boom enchiladas Chicken enchiladas topped with a cheesy and roasted pepper sauce. Naturally we thought of margaritas or at least using tequila. Jill was telling me one of your friends had an “Italian Margarita” that used some Amaretto liquor. I remembered that so decided to try it out.
Now I didn’t have any limes left so departed from a true margarita by adding Ginger Ale.
It turned out great. I liked it because it wasn’t too sweet but yet the amaretto sort of added that special sweet note without the sugar. Hope that makes sense.
Ingredients (2-3 cocktails)
4 oz of Tequila
2 oz of Disaronna
1 can of ginger ale or sprite.
1 squirt of Agave
2 oz of Orange Juice
Mix everything but the Ginger Ale or Sprite in a blender with ice. Blend well and pour into a glass and top with Ginger Ale or Sprite and then stir it in and enjoy.
Jill and I ride the whiskey bike pretty hard so other liquors really fight for our glass. Given I made some Nachos for Playoff Football, I figured we could spare a glass for tequila. We do like tequila actually and it used to be our liquor of choice prior to the Whiskey bug.
We go to Cabo a lot and when down there we love going to places like Edith’s where we enjoy several of their sipping tequilas. So many great ones out there. One that I have been fond of lately is Tres Agaves.
To change it up a little I decide to make my simple syrup infused with some lavender. I used organic sugar cane and instead of equal parts sugar and water I don’t quite make mine equal parts. I just don’t like sweet drinks. I put a lavender sprig in it while the sugar dissolved.
It was so subtle that really you wouldn’t pick it out unless you knew it was in there.
3 oz Tres Agaves
1 oz of Orange Liquor
1 oz Lemon Juice
1/2 oz of Simple syrup
You can play with your ratios based upon your taste. We enjoyed it with a large whiskey ice cube.
Tequila Sangria Zinger Cocktail
Bobby Flay made a similar cocktail that looked good and refreshing. He used hibiscus zinger tea but I went with Celestial’s Mixed Berry Zinger. This was fantastic due to all the fresh fruit paired with the tea and tequila. It wasn’t overly sweet and drinks like a lightly sweetened tea or margarita.
10 oz of blanco tequila
2 oz orange liquor
2 cups of Herbal tea
Lemon lime soda or seltzer
Take your lime, lemon and orange and slice a few slices and put them in a pitcher. Juice the remaining into the same pitcher. Make a batch of tea using 2 cups of boiling water and two tea bags. Steep for 6 mins or until the desired intensity. Ice the tea to cool it down and slightly dilute. Add your tequila and stir in the pitcher mashing up your fruit. We were going to top with seltzer but didn’t have room so we went plain.
Definitely made our rotation and I will experiment with different teas and liquors. Enjoy responsibly.
Created by New Mexico barman Chris Milligan. Just another way to celebrate the Hatch Green Chili.
Wasn’t sure how Jill would enjoy the roasted chili in her cocktail but we just used a ring of roasted Hatch Chili and it didnt take over the drink at all. The grapes also give it a fruity punch.
5 black grapes
ring of roasted hatch chili
juice of 1 lime
½ ounce of dark agave syrup
3 ounces of tequila
Muddle the grapes, chili, lime juice and syrup. Add tequila and ice and shake. Pour and enjoy.