Likewise, a few dashes of Cholula hot sauce provide the heat in Sarah Morrissey’s I’m on Fire, while honey syrup and pineapple and lime juices round out the cocktail to offer the best of both worlds.
#CRAFT MARGARITA RECIPES PLUS#
Made with a spicy tincture and Tajín rim, plus lime juice and mango purée, the cocktail is equal parts piquant and refreshing. The Summer Melon Marg from Horse Inn in Lancaster, Pennsylvania, meanwhile, stars cantaloupe, while the salinity of Manzanilla sherry replicates the traditional Margarita’s salt rim.įinally, for those who can’t be forced to choose between a spicy or a fruity Marg, enter the Mango Mezcalero. The scent of sweet honeydew is so heavenly, to boot. The Mango Margarita, for example, combines fresh mango with blood orange liqueur for extra brightness, served from the bar’s frozen-drinks machine. This honeydew margarita is wonderfully sweet and insanely refreshing. This technique brings a thicker consistency to the frozen Margarita template at New Orleans bar Vals, where different fruits are spotlighted for the seasonally rotating Margarita special.
To turn any Margarita fruity, the most intuitive approach is to add fresh fruit directly into the mix. Mix together and pour into a glass carafe or mason jar. Let the mixture cool a bit before adding in the lime juice. Heat the water and sugar in a saucepan over medium heat until the sugar has dissolved. I love this handy tool for juicing lemons and limes. The resulting drink is a slushy, tart take on the fruity cocktail. 1 cup fresh lime juice (about 10 limes) Squeeze the lime juice into a bowl or measuring cup. In the Cape Cod Margarita, a cross between the Cape Codder and a frozen Margarita, cranberry juice is frozen into cubes, then shaken with mezcal and orange juice until dissolved. Juice can also be shaken into the Margarita template using Dave Arnold’s “juice shake” technique.
A mix of bittersweet Aperol and Suze with the expected tequila teams up with lime, passion fruit and orange juices, yielding a bittersweet take on the frozen Margarita. The Cuj, meanwhile, incorporates fruit flavor simply through the addition of fresh juice.
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