MEZCAL-TEQUILA MARGARITA
The spirit base of this margarita is split between tequila and mezcal, which gives the final drink a deep, complex flavor, and provides an excellent excuse to rim the glass with sal de gusano, or worm salt. With roots in Oaxaca, Mexico, sal de gusano is made from toasted, ground gusano (the moth larvae that feeds on the agave plant), salt and dried chiles, and is traditionally served alongside mezcal. If you're running low on tequila or mezcal, feel free to use 1 1/2 ounces total of whichever agave-based spirit you have.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 8
Steps:
- Prepare the salted half rim, if using: In a small shallow bowl or plate, sprinkle a thin layer of the sal de gusano. Run the lime wedge along half of the rim of a rocks glass, then dip the rim into the salt mixture.
- In a shaker, combine the tequila, mezcal, orange liqueur, lime juice and simple syrup. Add ice, cover, and shake vigorously until the drink is well chilled, about 15 seconds.
- Fill the glass with ice, then strain the margarita into the glass. Add the lime wedge; enjoy immediately.
MARGARITA CUPCAKES W/ TEQUILA LIME FROSTING
You cant go wrong with this for a party or BBQ.
Provided by Kristi Lemons @kristilemons
Categories Cakes
Number Of Ingredients 18
Steps:
- 1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside. 2. In a medium bowl, whisk together the flour, baking powder and salt; set aside. 3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes). 4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition. 5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!) 6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand. 7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point. 8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them. 9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge
TEQUILA: MARGARITA
The reliable pairing for chips and salsa and Mexican food of every stripe, the margarita is a versatile template for all sorts of flavorings, too. This recipe is traditional with lime and triple sec, but it could accommodate any number of flavors ... blood orange, strawberry, pineapple. Thirsty yet?
Provided by Mark Bittman
Categories cocktails
Time 2m
Number Of Ingredients 5
Steps:
- Combine lots of ice, the tequila, triple sec and lime juice in a mixing glass and shake. Salt the rim of another glass and strain in the mixture. Garnish: lime wedge.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 112 milligrams, Sugar 4 grams
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