The most popular mixed bar drink is the margarita… yum!
Tim Love’s Jalapeno Cucumber Margarita; Lonesome Dove, Fort Worth, Texas (Serves 4)
8 1/8-inch slices of jalapeno
8 1/8-inch slices of cucumber
1/4 cup sugar
8 oz. Cointreau or orange juice
10 oz. Milagro Silver tequila
Juice from 2 limes
4 lime wedges
Large ice cubes
Using a mortar and pestle, grind 4 slices jalepeno, 4 slices cucumber into 1/4 cup sugar. Pour mixture into a shaker. Add tequila, Cointreau and lime juice. Fill shaker with ice and shake heavily. Rub rim of 4 highball glasses with lime wedges and coat with salt. Fill with ice. Give the shaker one more shake and strain contents into each glass. Garnish with jalapeno and cucumber slices.
Tamarind Margarita; Maya Restaurants, NYC, San Francisco, Dubai
1 1/2 oz. Don Julio Blanco tequila
1 oz. tamarind puree (available in most ethnic groceries)
1 1/2 oz. Maya’s house Sour Mix
Shake ingredients over ice and pour into a rocks glass.
Ginger Margarita; Spice Market, NYC
Juice from one lime
1 1/2 oz. Sauza Tres Generaciones añejo tequila
1/2 oz. Cointreau
3/4 oz. ginger-lime simple syrup
Ginger-lime simple syrup: Combine 1 cup peeled and sliced ginger, 1 cup fresh lime juice and 1 cup sugar. Bring all ingredients to a boil, simmer 2 minutes, let cool, then puree in a blender. Strain, and reserve liquid.
For salt rim: Mix together 1 part ginger powder, 2 parts Kosher salt.
Fill shaker with ice, tequila, Cointreau, lime and ginger-lime base. Shake. Pour into a rocks glass. Garnish with lime wedge.
Vanilla Bean Margarita with a Red Chile Salt Rim; Los Dados, NYC (opening in July)
2 oz. Don Julio Blanco tequila
2 oz. fresh lime juice
1 oz. Triple Sec
1 oz. Vanilla Bean simple syrup
Vanilla bean simple syrup: Stir together 4 cups sugar with 2 cups water over medium heat. Scrape seeds from a vanilla bean into pot. Bring to a boil, then let simmer 5 minutes. Cool.
Combine ingredients in a shaker with ice. Wet the rim of a rocks glass with lime wedge and then dip rim into red chile-salt. Garnish with vanilla bean slice.
For the chile-salt rim, mix together 2 oz. Kosher salt with 1 oz .chile de arbol powder (you can also use costeno, ancho or guajillo chiles).
Ginger Reposado Margarita; Bar Americain, NYC
2 oz. Chinaco Reposado
1 oz. fresh lemon juice
3/4 oz. ginger syrup
Pinch of nutmeg/sugar mix (also used for glass rim)
Ginger syrup: Bring 2 cups water and 2 cups sugar to a boil. Add a 2-inch piece of fresh ginger, peeled and sliced. Simmer 10 minutes, then let steep 4 hours.
Place above ingredients into a cocktail shaker, shake vigorously. Pour in a martini glass with a lime garnish.
For the glass rim: Mix together 1 tablespoon nutmeg with 1/4 cup superfine sugar.
Lemon Herb Cello Margarita; Gordon Ramsay at The London, NYC
1 tbsp. puréed tarragon (you’ll need two bunches)
1oz. lemon-thyme syrup
2 oz. Herradura Blanco tequila
Splash of lemon juice
Splash of lime juice
Lemon-thyme syrup: Simmer equal parts sugar and water (roughly 1 quart each), 2 bunches of fresh thyme and 4 quartered lemons for about 30 minutes. Strain and reserve liquid. Let cool and chill overnight.
Pour tequila, syrup and citrus juice into a shaker. Add ice and a tablespoon of thyme purée. Shake vigorously. Serve in a martini glass and garnish with a lime wheel.
Cactus Pear Margarita; Mesa Grill, NYC
2 oz. Milagro Silver tequila
1 oz. Triple Sec or Cointreau
1 oz. cactus pear syrup (available in stores)
1/2 oz. fresh lime juice
Lime wedge, for garnish
Coarse salt for rim, optional
Combine tequila, Triple Sec, cactus pear juice, lime juice and ice in a cocktail shaker. Shake for 10 seconds. Place a few tablespoons of the cactus pear syrup on a small plate. Dip the rim of the glass in the syrup, then dip in salt. Strain the mixture into a rocks glass and garnish with a lime wedge.
Bergamot Margarita; Amalia, NYC
2 1/2 oz. Patron Silver añejo tequila
1/2 oz. Cointreau
1/2 oz. fresh lime juice
1/2 oz. bergamot syrup (sweet bergamot oil mixed with water)
Combine ingredients in a mixing glass with ice; stir vigorously. Rim a martini glass with saffron-citrus salt. Strain drink into glass and garnish with a kumquat (or a lime wedge).
Saffron-citrus salt: 1 tablespoon fennel seeds, 1/2 teaspoon dried orange peel, 1 dried chile de arbol (seeds removed), 1 pinch crushed saffron, 1/4 cup medium-textured sea salt or kosher salt.
Toast the fennel seeds in a dry skillet until fragrant. Use a mortar and pestle or spice grinder to finely grind orange peel and chile. Add fennel; grind until seeds are coarsely ground. Blend fennel mixture with saffron and salt. Store in an airtight container. Makes 1/3 cup.
Hibiscus Rose Margarita; La Esquina, NYC
2 oz. Centenario Blanco tequila
1/2 oz. Triple Sec
1 oz. lime juice
1/2 oz. hibiscus syrup
1/2 tsp. rose water
Combine and shake ingredients. Dip the rim of a wine or margarita glass into a mixture of equal parts salt and sugar. Pour into a wine goblet or margarita glass.
Pineapple & Chile Margarita; BLT Steak, Puerto Rico
2 oz. El Tesoro Platinum tequila
2 oz. fresh pineapple, muddled
1 oz. fresh lime juice
1 oz. chile simple syrup
Chile syrup: Put one quart water, 4 cups sugar and 3 chopped jalapeno peppers in heavy-bottom pan. Let boil for 10 minutes. Let cool, then strain and reserve.
Shake ingredients and pour onto fresh ice. Garnish with lime wheel and pineapple spear or frond.