Archives For margarita

I thought about sharing this margarita with right before Cinqo de Mayo, but I didn’t.

Prickly Pear Margarita

Turns out I’m nicer than I thought! :)

I say this because it would have been horribly rude for me to share this ridiculously funky cocktail with you, with virtually no time to order the prickly pear syrup online.

And, guys – funky is a good thing. Funky is like, the best, actually.

{At least, in Daniel and I’s sick and twisted universe}

Prickly pear margaritas! TELL ME you’ve been lucky enough to try one (several?) in your day. I’m pretty sure they’re becoming a thing at restaurants now … or maybe they always have been, but I’m just now noticing. They serve ‘em at this place called Canyon here in Fort Lauderdale – hands-down, my favorite restaurant in the city. I actually become angry when I speak to someone who lives here and they haven’t been. Inexcusable!

It’s one of those, well, it’s not really hole-in-the-wall because I think it’s a little nicer than that, but you know, teeny-tiny, no reservations, might have driven by it hundred times and never noticed it types of places with food that is nothing less than orgasmic. I’m not even kidding, everything on their Southwest fusion menu at any given time is FACE. MELTING. If you’re ever in the area, you should probably check it out. (And don’t forget to call me to join you!)

No reservations is a particularly important part of the deal, because no reservations means you have to wait at the bar for a very long time. And you know what that means: Cocktails! And better than that, we’re talking one must-have signature cocktail that everrryyyyone gets. I really am unsure as to whether they serve anything other than these prickly pear margaritas, because I’m not sure I’ve ever seen anything else being drank. Yes, even your manliest dude will be caught drinking these, and happily.

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So … I had this plan. This plan entailed me sharing with you what might just be my favorite margarita recipe EVER.

Kind of a big deal, right?
Keep Calm and Drink a Margarita

Well, I’ve got something bigger on the brain.

What could be bigger than sharing one of my all-time favorite margarita recipes, you ask?

Jackpot, babies! Cinco de Mayo. It’s so happening. Like, tomorrow.

These two things are related in that the recipe I wanted to share with you was for … wait for it … prickly pear margaritas.

If you’ve ever had one, then you’re probably wondering why on earth I would torture you with such a thought. Well, if I had shared the recipe, that would have been the evil thing to do – reason being that you need a special prickly pear syrup to make one of those bad boys happen. I say, go ahead and order a bottle now … let me know when it arrives, and then I’ll post the recipe so that we can drink together in peace and tequila-filled harmony. :)

Lucky for you us, there’s no shortage of fabulous {non-prickly pear} margarita recipes to choose from in the meantime.

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One day, if I ever own my own company or have any say in the schedule of another life’s work, National Margarita Day will be an official holiday. Mark my words.

And I don’t know about you, but for me that means we’ll also have the following day off.

On second thought, I’m thinking we should make it National Margarita Week altogether. There are just too many delicious variations on this all-time favorite cocktail of tequila and citrus, and we need time to celebrate them all.

For now, we can start with this insanely perfect Meyer lemon version. I truly now believe that Meyer lemons were put on this Earth for the purpose of dirty dancing with tequila and orange liqueur. This cocktail would be entirely perfect on its own stopping right there, as the Meyer lemons already strike that perfect balance needed for margarita-making; if you’re unfamiliar with Meyer lemons, they are thought to be a cross between lemon and a mandarin or orange – and so that is what makes them perfect for a margarita…they provide that extra sweetness needed for balancing the tangy-ness of the lemon.

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If I told you that these margaritas had Daniel and I fervently dancing in our living room on a Sunday afternoon, would you be more or less inclined to make them?

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I’m assuming the answer is more, because we’re friends – and we’re into the same kind of things.

Either way, you simply must try these margaritas. I’m really hoping you’re into mango – because it’s kind of an important component.

Purée fresh mango with a bit of lime juice and then mix it with the standard margarita ingredients: Tequila and orange liqueur. Add a drizzle of agave for sweetness – and then the secret ingredient, grapefruit soda. I have no idea why it works here, but it does. Brilliantly.

If you have leftover mango purée, freeze it. I did – and I’m quite happy about it.

And then, there’s the chili salt. Sounds fancy, right? Chili powder, meet Kosher salt. Get to know each other – because you’re a great combination. And why not invite a little sugar to the party? All together, these three ingredients balance each other perfectly.

I’m telling you: You will *love* these margaritas.

If you like mango… And tequila. I really hope you do like tequila. That’s important if we’re going to continue to be friends.

Mango Margaritas with Chili Salt

Adapted from David Yan via Food & Wine

  • 2 fresh mangoes, peeled and roughly chopped
  • 4 limes, plus 1 to cut into wedges for serving
  • 1 cup grapefruit soda
  • 1 cup good silver tequila
  • 1/2 cup orange liqueur
  • 2 – 3 tablespoons agave nectar {depending on how sweet you like it}
  • 3 cups ice

Chili Salt:

  • 1 tablespoon kosher salt
  • 1 tablespoon chili powder
  • 1 teaspoon sugar
  • 1 lime wedge from above

To make the chili salt, combine first three ingredients on a small plate. Take a small lime wedge and rub it onto the edges of your margarita glasses. Now, dip the rim of each glass into the plate of chili salt.

Purée the cut up mangoes and the juice of two limes in a blender. Pour mango purée into a container, leaving one cup of the purée in the blender. Juice two more limes into blender, and add the rest of the ingredients. Blend and pour into salted glasses.

Depending on the size of the mangoes you use, you may have extra purée. If you have an extra cup, you can freeze it and save it for another batch. If you have less, I’d probably just add it to the pitcher once there is room and then add other ingredients accordingly for another batch.

Makes approximately 6 servings.

These margaritas hold a special place in my heart. Because I love a good margarita, yes – but also because these were the very drinks Daniel and I fell in love over.

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As in, on our first date, we drank these margaritas at Rosa Mexicano, and fell in love. The rest is history.

It’s no surprise that I jumped at the opportunity to recreate these at home. They’re actually quite simple to make, especially if you use the bottled pomegranate juice. And although that does lend some sweetness, I like to add agave nectar in addition.

These margaritas are served frozen, which may come as a surprise to those of you who know I usually take mine on the rocks (hi babe, I’m pretty sure you’re the only one who knows that). I’m sure they would be phenomenal either way, but I like them frozen, because that’s how they’re done at Rosa.

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{You didn’t think I’d leave you without a fabulous new margarita recipe for Cinqo de Mayo, did you?}

Frozen Pomegranate Margaritas

  • Good white tequila {I use Patron}
  • Orange liqueur {I use Patron Citronge – Triple Sec or Cointreau are also great}
  • Pomegranate juice {I use POM brand, though you can squeeze your own if you wish}
  • Freshly squeezed lime juice
  • Agave nectar
  • Ice

Start with an empty blender. Depending on the size of it, and the size of the glasses you use, you should be able to get at least four servings from one batch.

Add 4 parts tequila, 1 part orange liqueur, 1 part pomegranate juice, and the juice of 2 – 3 limes to your blender, making sure to leave some room in case you want to add more of a particular ingredient. Add a good squirt of agave nectar. Add ice and blend. Taste for additional agave or pomegranate.

blackberry thyme margaritas.

September 18, 2010 — 4 Comments

Fresh herbs in cocktails: It’s kinda my new thing.DSC03452.JPG

Okay, fine – I guess mojitos have had this down for a while. And though I *very much* love a good mojito, lately I’ve been discovering countless new favorite cocktails made with fresh herbs.

You’ve seen me use basil before here, but today we’re talking thyme. Thyme, and margaritas. These things make me happy.

Thyme is from the mint family, and to me, it has a very lightly earthy, almost lemony flavor and scent. It’s delicious with so many types of things – roast chicken being one of my personal favorites – and it seems to go perfectly in this margarita.

But wait – we haven’t even gotten to the blackberry part! Ah yes, the blackberries. Sure, you could puree them, strain the seeds out, get all fancy with it…but there’s really no need. I just threw a bunch of berries into my pitcher – along with the thyme – and muddled it all up against the glass with my wooden spoon. I think the flavor combination works brilliantly together, and the blackberries create a gorgeous purple hue. It’s rustic, thanks to the thyme – yet the bubby and high-quality tequila up the glam factor.

All in all, it’s a pretty sexy drink, if you ask me.

Blackberry-Thyme Margaritas

Adapted from Bon Appétit
  • 1-2 cups fresh blackberries
  • Handful fresh thyme sprigs
  • 1 1/2 cups good white tequila
  • 3/4 cup fresh lime juice
  • 1/4 cup Cointreau or other orange liquor
  • 1 cup simple syrup
  • 1 cup champagne or sparkling wine
  • Place blackberries and thyme sprigs {be sure to leave extra of both for garnish} in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. Mix in tequila, simple syrup, lime juice, Cointreau, and sparkling wine. Stir to blend well. Fill glasses with ice, and pour margarita mixture over. Garnish with a couple blackberries and thyme sprigs.

    Makes about 8 drinks.

    labor day is for lovers.

    September 2, 2010 — 7 Comments

    Yes, it’s true. Summer is coming to an end. But that doesn’t mean the fun has to stop. In fact, it gives us all the more reason to celebrate. And I think Labor Day weekend brings with it the perfect opportunity to come together and do just that.

    So – what does my recipe for success look like for the perfect Labor Day fête?

    To start, we’ll need a pool. Or, a beach. A beach works, too.

    This one should do.

    We will be at the pool of great friends of ours, who live in a fabulous condo right on Fort Lauderdale Beach. This way – we get a pool, and the beach.  Take that, Ben and Christine Stiller.

    Next on the agenda will be a bikini, of course. Here is a lovely one I picked out – I’m dying to try on those bottoms, and I can’t get enough of that citron color.

    This gorgeous tunic from Melissa Odabash is anything and everything I could want from a coverup. The embellishments add just the right amount of sparkle, and as you’ve hear me say before – you can never go wrong with white.

    Now that we’re all dressed, what’s next? A cocktail, I say. What better accessory is there? Forget the jewelry, forget the bag – hell, forget the shoes if you can. Let’s all just focus on keeping a specialty cocktail in our hand at all times.

    We’ll be drinking these Blackberry Thyme Margaritas on Monday, pictured above in the center. Likely my new favorite libation of the summer, we recently made these for one of our favorite couples during an impromptu dinner party. Post to follow soon – promise. Until then, you should try them. C’mon. There’s tequila. And muddled blackberries. Fresh thyme. What’s not to like?

    Nothing goes better with summery cocktails than a few tasty appetizers to ensure a happy crowd. How about a guacamole bar? I’m in love with this idea, and we will definitely be using it at our pool party this weekend. I’m thinking small bowls filled with queso fresca, chopped bacon, jalapeños, and fresh salsas scattered about the guacamole. Any other ideas?

    We’re going to be grill-less at our party – but for all of you out there with grills, what better way to do Labor Day up right than serving up grilled lobster? I’m jealous at the very thought.

    But, hey – I can’t really complain. We’ll be doing a delicious make-your-own sandwich station, complete with assorted fresh breads, meats, cheeses, and veggies. Add a few little bowls of different aiolis made with fresh herbs for an extra-special touch.

    Anything involving S’mores is always a classic, and to me they just scream summer. They’re super easy, and everyone can have fun making their own. You can do the real thing if you have a grill, but we will likely try something we don’t need a fire for, like these *adorable* S’mores Pops. Seriously, how beyond cute are these? Can’t.even.stand.it.

    I must admit, I don’t use fresh flowers nearly as much as I’d like to. They really add something special to any kind of celebration – or just a random day, placed right on the kitchen counter. I absolutely love this idea of placing little bouquets of flowers around an outdoor party. Wrapped up like so, guests can take them home as party favors when they leave.

    That’s my idea of Labor Day done right – but what do YOU think? What’s everyone else doing this weekend?

    the best margarita. ever.

    February 17, 2010 — 3 Comments

    This is my first post, so I figured I’d better give you something good.

    It is winter afterall, and a very cold one at that. Many of my friends in New York and other parts of the country have been experiencing blizzards and snow days, and things aren’t looking quite so sunny even here in Sunny South Florida.

    If I were snowed in and unable to go to work, I think I’d like a margarita. Pretend I am having a tropical mini-vacay. What better way to work yourself out of a winter funk?

    Daniel and I made these margaritas a couple of weeks ago, after our longest run of 11.5 miles (we had been training for a half-marathon, which I actually got sick right before and could not run, but I’ll save that for another day). We got home, feeling amazing – but also ready for a drink. It was cloudy and rainy outside, but to me nothing sounded better than hot-tubbing it with margaritas in the rain.

    The Perfect Margarita

    (No measurements necessary. Really.)

    A good pour of Patron

    A good splash of orange liqueur (I used Patron’s version because it was on sale, but Cointreau is also great)

    Fresh-squeezed juices of oranges, limes, and lemons

    Combine them all in a shaker filled with ice to your tastes. I like to squeeze the juices all together first, and then add them to the liquors already in the shaker. (The first time I did this, I juiced all the fruit by hand – it’s possible, but I don’t recommend it. I have since gotten a juicer so I have a feeling I will be making these again soon.) I like to garnish with a lime slice and use a fun glass – a margarita glass is the obvious choice, but a martini glass also works.

    I know, it sounds crazy…there isn’t much to it. But that’s what is so beautiful about it. I love the simplicity and the natural ingredients. And I hate sour mix. Hate it. Trust me, once you have it this way you won’t go back.

    *I love this margarita as is but if you prefer a sweeter drink, you can easily make a simple syrup by boiling 1 part water with 1 part sugar for a couple minutes, and add some of that to the drink.

    Cheers.