Shake up your Cinco de Mayo margarita with these tasty twists

Shake up your Cinco de Mayo margarita with these tasty twists




A traditional margarita is an easy, elegant equation. Three components blanco tequila plus two components triple sec plus one half latest lime juice. Shake collectively and serve in a relaxing glass with a salted rim.

It equals a sublimely refreshing drink that cleanly strikes most likely an important pleasure notes: salty, sweet, bitter. And you can merely tweak the fundamental ratio — I need further lime juice and fewer triple sec — or improve alterations, and the tip sum is equally quenching.

Here, merely in time for Cinco de Mayo and with summer season on the horizon ultimately (nonetheless do you really want a trigger?), NYC bartenders and restaurateurs share their favorite twists on the fundamental cocktail.

Soak it up

At District Social in Midtown, beverage director Brittni Motyka likes to infuse the blanco tequila with hibiscus flowers for about 12 hours, then make the drink as widespread. “The tartness of the hibiscus eliminates the bite of the tequila, so the result is smooth and fresh tasting,” she says. Nate Serrano, the bar supervisor at Rosie’s throughout the East Village, suggests infusing tequila with serrano or habanero peppers to spice points up. “It adds a little kick,” he says.

Lighten up

Serrano is raring on a variation he calls the “Mexican Firing Squad.” He swaps out the triple sec for house-made grenadine, and tops all of it off with membership soda and a contact of Angostura bitters. “It’s very refreshing and not very sweet,” he says.

Spirited away

Another simple alteration is simply subbing in mezcal for tequila. “It has that smoky aspect to it [and gives it] a little more complexity,” says Serrano, who recommends El Buho Mezcal as an easy-to-find alternative.

Make a splash

Julian Medina, the chef and proprietor of a variety of Latin consuming locations throughout the metropolis, collectively with the a variety of Toloache areas, likes in order so as to add a contact or two of St-Germain elderflower liqueur to his marg. “It adds a little different flavor,” he says.

Fruity pleasing

Medina moreover enjoys shaking points up with a roasted pineapple puree. Cook some pineapple slices on a grill or on the vary in a dry sautee pan until they caramelize a bit, then puree the fruit with a chili pepper of your choice, together with as loads chili as needed to realize your desired stage of spiciness. Add the puree to the fundamental recipe in equal measure with the tequila.




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