As the North East thaws from feet of snow and layers of ice and watches the temperatures dip into barely double and single digits, most us of would relish the idea of a vacation in a warmer climate. But alas, our airports are jammed up with weather related canceled and delayed flights so no one will be going anywhere anytime soon.
Most will have to settle for a slightly skewed version of a tropical getaway. February 22 is National Margarita Day and what better opportunity to create your own little glass of paradise than with exotic margaritas from far away warm places.
Sunday temperature in Mexico City is forecasted to be a balmy 82 degrees. Wouldn’t we all love to be on the veranda at Dulce Patria at the boutique Las Alcobas Hotel enjoying their “La Fantastica” margarita or their “Loves Me, Loves Me Not…Just Adores Me” margarita rimmed with delicate daisy flower petals. Both contain exotic ingredients that may be hard to find in your neighborhood grocery store, but what else do you have to do on these cold days but stay inside and shop online at Amazon.com? These adventurous cocktails exemplify Chef Martha Ortiz’s creative and modern interpretations of Mexican cuisine.
Perhaps you like it hotter than 82 degrees. Crank up the heat with a Guava Jalapeno Margarita featuring fresh jalapenos. And no exotic vacation would be complete without a fruity flowery concoction like the Hibiscus Rose Margarita served at La Esquina in New York City.
Where ever you are on this cold and blustery National Margarita Day, stay warm with your favorite version of the margarita!
Loves Me, Loves Me Not Margarita
3 oz high quality white tequila
2 oz natural guanábana (soursop) pulp
1 oz coconut milk
Sugar or natural syrup, to taste
7 pcs. ice cubes, approximately
glucose to glue petals, as required
natural and edible daisy petals, for decoration
Blend white tequila with guanábana, coconut milk, sugar or syrup and ice until it becomes the consistency of snow. Pass the rim of martini glasses through glucose, and glue the daisy petals.
Note: It is a lot of fun to place the petals horizontally and play the eternal “loves me, loves me not… just adores me”. Some drops of lime juice can also be added to this cocktail for acidity.
La Fantastica Margarita
3 oz high quality white tequila
10 ml fresh lime juice (about a tablespoon)
4 oz chamoy puree
3 oz grenadine syrup
7 pcs. ice cubes, or to taste
Black sugar and lime, to frost the glasses
2 natural and edible daisies, for decoration
Blend tequila with lime juice, chamoy puree, grenadine syrup and ice cubes until it becomes the consistency of snow. Frost the glass with lime and black sugar and pour the concoction above. Decorate with a daisy of your favorite color.
Note: The glass can also be frosted with lime, salt and chile piquín.
Guava Jalapeno Margarita
Adapted from Ingrid Hoffman’s recipe and featured on Mirch Masala
Makes 6-8 glasses
1 or 2 jalapenos, sliced into circles
3/4 cups tequila
1/4 cup grand marnier
1/4 cup lime juice
1 cup guava juice
1-2 cups crushed ice
kosher salt, for the rim
Mix all the ingredients together, except the ice and salt in a pitcher. Keep aside for 10-15 minutes for the jalapeno’s taste to seep in. Strain the jalapenos and add the crushed ice and mix well. Reserve the jalapeno rounds. Taste and add more alcohol or lime juice or water according to need. Wet the rims of the glasses with a lime wedge and turn it upside down on a plate of salt, till the rim is coated well with salt. Pour the margarita into the glasses. Make a slit in the jalapeno circles and place them on the rim of each glass. Serve immediately.
Hibiscus Rose Margarita
2 oz. good quality white 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. Garnish with an edible orchid.