Tanteo Tequila’s Habanero Passionfruit Margarita (©GuacAmigos)
Monday, February 22 is National Margarita Day. What better way to start the week than with a slew of fresh and creative cocktail recipes? There’s even recipes for guacamole and margarita cupcakes—yes, margarita cupcakes!—to pair with your tequila-fueled tippling. Let the fun commence!
Tanteo, the only distillery owned by a co-op of agave farmers, delivers great infusions such as jalapeno, chipotle and habanero tequila. The latter is base for this recipe courtesy of GuacAmigos in Newport Beach, California.
Habanero Passionfruit Margarita
2 oz. Tanteo Habanero Tequila
1 oz. Cointreau
0.5 oz. passionfruit puree
0.5 oz. lime Juice
Combine ingredients in a shaker with ice. Shake well and strain into an ice-filled rocks glass.
Volley, a new tequila-based seltzer made with 100 percent blue agave, sparkling water and organic juice, also makes a great spicy margarita; there are four flavors with kick.
Spicy Jalapeno X Volley Margarita
1 can of Zesty Lime Volley Tequila Seltzer
1 oz. mezcal
0.5 oz. fresh lime juice
0.75 oz. pineapple juice
5-6 slices of green jalapeno
In a tin, muddle jalapenos with lime juice. Add pineapple juice, mezcal and Zesty Lime Volley. Stir all ingredients and pour into a large glass over ice. If you like it extra spicy, add a few dashes of Tabasco.
While we love our margaritas spicy, we never turn them away when they’re sweet. La Adelita Tequila‘s Watermelon Margarita reminds us of summer, and uses one of our favorite fruits. The recipe was curated by #LaAdelitaArmy.
Watermelon Margarita
2 oz. La Adelita Tequila Blanco or Reposado
2 oz. watermelon, blended or juiced
2 oz. agave
Fresh Juice from 2 limes and lime for garnish
Mint for garnish and sea salt for rim
For a salted rim, rub a lime wedge around the rim and gently dip the glass into sea salt. Combine the cocktail ingredients into a cocktail shaker and shake well. Strain into glass filled with ice and garnish with fresh mint and lime wedge.
To accompany such tequila-based bliss comes this 5 Minute Guacamole recipe, courtesy of Brittany Carel (because we’re all getting hungry about now).
5 Minute Guacamole
2 Hass Avocados
1/3 cup diced red onion
2 tbsp. jalapenos, diced
Dash of cumin
0.5 oz. lime juice
Good pinch of salt
Freshly cracked black pepper
Combine all ingredients and enjoy! Pro Tip: To upgrade to a street style guac, add in chipotle pepper, charred corn and cotija cheese.
The perfect winter fruit, cranberries are tart and delicious. 1800 Tequila‘s smooth finish makes the two a great pairing.
2 oz. 1800 Silver
1 oz. frozen cranberries, thawed
1 oz. rosemary simple syrup
1 oz. lime juice
Add 1800 Silver and thawed cranberries into a shaker. Muddle the cranberries until the tequila is pink. Add the simple syrup and lime juice to the shaker, then top with ice. Stir until cold, then strain into glasses rim with salt. Add additional frozen cranberries and rosemary as garnish.
El Tequileno is known as “Mexico’s Best Kept Secret,” founded in 1959 by legendary tequila industry pioneer Don Jorge Salles Cuervo. The brand’s portfolio includes Blanco, Reposado, Platinum, Reposado Gran Reserva, and the world’s first Reposado Rare. We’re in love with the Corn Margarita, made with its Platinum tequila.
Corn Margarita
2 oz. El Tequileño Platinum
1 oz. freshly squeezed lime juice
1 oz. agave syrup
1 oz. Nixta Licor de Elote
Add all ingredients to a shaker over cubed ice. Shake until ice cold and fine strain into a cocktail coupe. Garnish with a flame charred baby corn.
Vamonos Riendo is an artisanal mezcal produced in Oaxaca, Mexico. Bartender Carlos Rosas from Oaxaca’s Pitiona restaurant recommends the Sweet Tart Mezcal Margarita for the perfect blend.
Sweet Tart Mezcal Margarita
2 oz. Vamonos Riendo Mezcal
2 oz. tamarind concentrate
1 oz. orange juice
1 oz. honey
Combine in a shaker. Pour over ice.
A national day of celebration wouldn’t be complete without a sweet treat, and Santo Spirits has you covered. The brand is a collaboration from Sammy Hagar, Guy Fieri and third-generation master distiller Juan Eduardo Nunez.
Margarita Day Cupcakes (makes 12)
1 ½ cups flour
1 ½ tsp. baking powder
3/4 tsp. salt
1/2 cup unsalted butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 tbsp. lime zest
1/4 cup lime juice
2 tbsp. Santo Tequila Blanco
2 tbsp Triple Sec
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 cup buttermilk
Glaze:
1 tbsp. Santo Tequila Blanco
1/2 tbsp. Triple Sec
1 tbsp. lime juice
1 tbsp. powdered sugar
Icing:
1 cup unsalted butter (room temperature)
3 cups powdered sugar
1 tbsp. lime zest
2 tbsp. Santo Tequila Blanco
1 tbsp. Triple Sec
2 tbsp. heavy cream
Pinch of salt
Preheat oven to 325 degrees. Line muffin tin with paper liners. Sift together flour, baking powder and salt. Cream butter and sugar. Add eggs one at a time, mix well after each addition. Add lime zest, lime juice, tequila, triple sec, vanilla and lime extract. Add dry ingredients in three batches alternating with buttermilk. Mix only until combined. Divide batter between muffin cups. Bake approximately 20-25 minutes, until toothpick shows only moist crumbs.
Brush the tops of cupcakes with glaze. Allow cupcakes to cool 10 minutes in pan, then remove to cooling rack. For icing: cream butter and sugar together. Add zest, tequila, Triple Sec, add in cream and beat approximately five minutes more until light and fluffy. Pipe or spread icing on cooled cupcakes. Garnish with lime slices or zest. Enjoy!
