Before you celebrate Cinco de Mayo with a margarita at your local bar or restaurant, make this low-calorie recipe at home. Not only will it taste better, but you'll also save on calories: a lot of restaurant and bar margaritas are made with mixers that contain corn syrup and ingredients you can't pronounce. This recipe, which purists will love, has only 144 calories and uses natural, simple ingredients — not a bad way to spend happy hour!
See the recipe when you read more.
"Chipotle serves margaritas?" That was the resounding reaction when we set up today's officewide taste test of the chain's latest offering: made-to-order margaritas. Ardent Chipotle fans may raise their hackles at that statement: since day one, the burrito chain has served margaritas, though they were little-publicized as an option. But two weeks ago, Chipotle announced it was rolling out a new made-to-order margarita program, featuring freshly squeezed citrus juice, organic agave syrup, Cointreau, and an optional salted rim in lieu of a preblended mix (as was the old standard).
Were the newly revamped margaritas an improvement on the original — and more importantly, should you sip 'em or skip 'em? Keep reading for our conclusion.
If you're a fan of the margarita, then you've got to try Mexico's most popular tequila drink, the paloma. Traditionally, it's made of tequila and grapefruit soda, and served on the rocks with a lime wedge for garnish. The recipe here is an upscale take on the classic version: instead of grapefruit soda, it's made with fresh grapefruit juice, club soda, and simple syrup.
The resulting cocktail is so tart, refreshing, and balanced, you'll wonder why you've never had one before! Keep reading for the zesty, refreshing recipe.
Why choose between green juice and a margarita when you can have both in a spicy-savory jalapeño margarita? This one's made with celery leaves and lime juice.
This is the perfect drink for someone who tends to sway toward more savory drinks, like salty dogs or balsamic bloody Marys. However, a sugar rim could tone down the spice and acidity, so feel free to sub that instead of the salt. Serve it in a pitcher to make it fit for a crowd. To look at this picante Margarita recipe, read more
We'd argue blood oranges taste even better than limes in a margarita; too bad they're out of season right now. Thankfully, we've arrived armed with a pint of blood orange sorbet and our favorite tequila to create a thirst-quencher fitting for Spring and Summer: the blood orange sorbet margarita. With its slushy, creamy consistency and its citrusy punch, we promise it'll be your next go-to drink on a hot day. Watch the video to learn more.
In Texas, just about every restaurant offers three different ways of serving a margarita: straight up, on the rocks, or frozen. I took this for granted, as when I moved to California, I sadly discovered that most Mexican joints don't offer the slushy form (with a few exceptions — thank heavens for the frozen margarita machine at Tacolicious!). Luckily, I am the proud owner of a blender, so when I'm making Mexican food at home, you better believe I'm pairing it with a frozen margarita.
There's no sugary syrup involved in my recipe, only orange liqueur, lime juice, and blanco tequila. And if you're worried it won't be sweet enough, don't be! This is a smooth, very drinkable cocktail. This recipe will make you feel the effects fast, so even if you think it tastes "weak" after a few sips, remember: that's just because your taste buds may be a bit frozen!
The mojito certainly gets the most play of any muddled drink, but others deserve a moment in the spotlight, too. Case in point: this surprising kiwi cobbler cocktail, which builds layer upon layer of flavor thanks to a tequila base and the addition of vanilla bean, sugar, soda water, and freshly muddled mint leaves and kiwi fruit. Watch the video, then print out the recipe and try it for yourself.
When picnicking this Spring and Summer, don't pack a fruit cobbler; shake up a refreshing cobbler cocktail instead! Consisting of kiwi, mint, vanilla bean, tequila, and club soda, this tequila drink may sound complicated, but its actually easy to make on the go in a mason jar.
Drop all of the ingredients in the bottom of a mason jar and use a wooden muddler to squish the fruit, bruise the mint, and incorporate all of the flavors together.
From margaritas to body shots, tequila has played an unforgettable role in America's drinking history. But let's face it: how much do you really know about this spirit? I'll be the first one to admit: I knew nada.
Thankfully, Ryan Fitzgerald, tequila expert and bar manager at Beretta, led me through a crash course on tequila, complete with flight tastings and all. Two hours later, I felt equipped with all the knowledge I needed to dive right into tequila appreciation. The basics of tequila — where it comes from, the way it's made, and how to taste it — when you read more.
There's no better hair of the dog after a long night out than brunch filled with bottomless mimosas. But if you've grown weary of that mundane combination of orange juice and bubbly, switch up your drinking routine with another Champagne cocktail that's twice as exciting to sip, but just about as easy to prepare.
The Jalisco Flower is a combination of ruby red grapefruit juice and sparkling wine — with a bit of tequila and St-Germain added in to throw your taste buds for a loop. Tart tequila pairs well with the sweet-sour grapefruit juice, while the elderflower liqueur adds complex floral notes and softens the spirit's aggressiveness.
For a delicious new fizzy beverage, read more.
