Although gin is my truest love, I have been fixated on both tequila and Mezcal lately. There is something about margaritas and tequila-based cocktails that beckon the arriving of summer, and this one is hard to resist.
Generous drizzle of Chambord black raspberry liqueur, for garnish
Mint sprigs, for garnish
Ice cube tray
How to Mix
In a high-speed blender, combine the tequila, Mezcal, peach slices, lime juice, and ice. As a general rule, use equal parts per volume of ice to liquids. Process until smooth, starting on the lowest setting and slowly increasing to the highest.
Taste for balance, adding agave nectar for additional sweetness.
Pour into a chilled cocktail glass and drizzle liberally with Chambord, adding a sprig of mint for garnish.
Blood Orange Armagnac Sidecar
This is a twist on a classic cocktail, the Sidecar. Cognac is replaced with a more rustic Armagnac, and Cointreau is replaced with Solerno blood orange liqueur. The resulting combination is tart and citrusy, yet balanced and rich, set off with a cinnamon-sugar rim.
Not every cocktail has to pack a high-alcohol punch to be delicious. This particular spring sipper features fresh cucumber, dill, and spring pea pods, along with low ABV Junmai sake. It’s light, refreshing, and sessionable. Cheers!
We’ve put a spring spin on the classic margarita by creating a simple syrup infused with the tangy floral flavors of hibiscus tea. Not only does this twist harmonize perfectly with the classic margarita flavors, but you are also left with a beautiful fuchsia cocktail perfect for any fiesta.
Remember that really cool person you met that didn’t like margaritas? Yeah, me neither. It really doesn’t matter the time of day, a margarita is appropriate at all hours. If you’re not mixing up a grapefruit margarita this weekend, you might need to re-evaluate your priorities.