National Margarita Day is the perfect excuse to shake things up—literally.
Celebrate with three unique takes on the classic. From spicy passion fruit to citrusy rosemary and tropical caramelized pineapple, these margaritas bring bold flavors to every sip.
Cheers!
Charles Voudouris, personal chef for Robert Downey, Jr., in Venice, CA, uses a passion fruit reduction to temper fiery serrano-infused lime juice in his Passionate Serrano Margarita.
Passionate Serrano Margarita
by Charles Voudouris, Team Downey — Venice, CA
Ingredients
- 3 oz. Don Julio Silver Blanco Tequila
- 2 oz. Grand Marnier Liqueur (+½ oz.)
- 4 oz. Passion Fruit Reduction*
- ¼ cup Agave Simple Syrup**
- ¼ cup Serrano-Infused Lime Juice*** (+1 tbsp.)
- Sea Salt-Lime Rim
- Garnish: Serrano-Infused Lime Juice, Grand Marnier floater
Preparation
- Place all ingredients in a shaker with ice.
- Shake for 30 seconds vigorously.
- Dip the top of glass in serrano-infused lime juice then the sea salt mixture.
- Pour shaker into a tall glass with 1 square ice cube.
- Garnish with 1 tablespoon of chopped serrano chiles on top and half ounce of Grand Marnier floater.
*Passion Fruit Reduction
Ingredients
- 1 cup The Perfect Purée Passion Fruit Concentrate
- 12 oz. Passion Fruit Juice
Preparation
- Place the Passion Fruit Concentrate and juice in a medium-sized saucepan.
- Reduce over medium heat and simmer for 1 hour.
- Remove from heat and place in fridge to chill.
**Agave Simple Syrup
Ingredients
- ½ cup Agave Nectar, light
- ½ cup Water
- 1 piece Star Anise, toasted
Preparation
- Combine water, agave nectar and toasted star anise.
- Bring to a boil in a small saucepan.
- Let simmer for 15 minutes and remove.
***Serrano Infused Lime Juice
Ingredients
- Juice of 6 Limes
- 4 Serrano Chiles, deseeded and pounded in mortar and pestle
- 2 Mint Sprigs
- Pinch of Kosher Salt
Preparation
- Combine sea salt and zest of 1 lime. Juice limes into large bowl and deseed and chop Serrano chiles.
- Muddle chiles with a mortar and pestle until soft.
- Add lime juice in batches while working into the chile.
- Season with sea salt and mint at end.
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Try out a seasonal take on February’s favorite drink holiday with blood-orange rosemary syrup and Grand Marnier.
Photo by Justin McChesney-Wachs
Preparation
- Combine blood orange-rosemary syrup, lime juice, tequila and Grand Marnier with ice in a cocktail shaker.
- Shake until chilled and strain into a salt+sugar rimmed ice-filled glass
- Garnish with a rosemary spring and an orange wheel. Cheers!
*Blood Orange-Rosemary Syrup
Ingredients
- ¼ cup The Perfect Purée Blood Orange Concentrate, thawed
- ½ cup Water
- ½ Sugar
- Pinch of Salt
- 4 Rosemary Sprigs
Preparation
- Combine the blood orange concentrate and water in a small saucepan (2 to 1 ratio).
- Add ½ cup sugar, a small pinch of salt, the rosemary sprigs and bring to 180°F on the stove (no higher).
- Chill completely before using in the margarita.
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The Maffei Margarita puts a tropical spin on the classic recipe with the requisite blanco tequila, lime and Cointreau plus a surprising burst of sweet-smoky carmelized pineapple purée.
Photo by Sarah Gualtieri
Preparation
- Shake ingredients with ice and pour into a highball glass rimmed with red salt or sugar.
- Garnish with a lime and serve.
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Source: Mixology News
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