It may seem somewhat peculiar to have a drink-iday for Margaritas in the depths of winter, but on the upside: maybe it’s a teaser to help everyone get through a rather brutal season and make our way to a warmer spring and summer. Either way, here are a few recipes we have received and tested for National Margarita Day (Feb. 22).
Cucumber Lavender Margarita
(courtesy of Tortilla Republic, West Hollywood)
2 oz. Casa Noble Tequila (or other 100% agave silver tequila)
2-3 ½ inch cucumber slices, muddled
1.5 oz. freshly squeezed lime juice
0.75 oz. lavender-infused simple syrup
(Note: the recipe says to soak 4-5 sprigs of lavender in simple syrup for 2-3 days. We only did it for a day and it seemed to work out OK.)
Shake. Pour into a 12.5 oz. glass on rocks. Garnish with cucumber and fresh lavender blossoms.
In a mixing glass, with a muddler press a jalapeño slice. Add rest of ingredients, add ice and shake. Strain over fresh ice into a rocks glass. Garnish with a lime wedge.
Muddle pineapple and basil leaves in a Boston shaker. Add remaining ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice. Garnish cocktail with pineapple and basil.
Spicy Sage Margarita
2 oz. Avión silver tequila
3/4 oz. jalapeño-infused elderflower liqueur
1/2 oz. orange juice
1/4 oz. lemon juice
1/2 oz. lime juice
3/4 oz. simple syrup
3 sage leaves
1 sage leaf and salt for garnish
(Note: out of impatience we skipped infusing the jalapeño and just muddled a few rings instead. Worked OK.)
Muddle sage in a shaker. Add all ingredients. Shake. Double strain. Pour over ice in salt-rimmed glass. Garnish with sage leaf.
(Note: We’re well aware that margaritas commonly use tequila, but this was a nice enough variant to warrant inclusion.)
Shake all ingredients with ice and strain into glass, garnish with slime of lime.