I’ve learned a few things about Tequila over the years. For Starters, no diving after imbibing. There was once, in Mexico, that I had trouble deciphering which end of the pool was the shallow end until after I dove in. I lost the skin off my nose, and now that I’m a
responsible adult I realize just how lucky I was. I was young and supremely stupid back then, now I’m just stupid. That was the trip that we were lucky to make it back from without any major catastrophes. I’m really not that keen on visiting Mazatlán again after that fiasco. It was fun, but we were too naive to know what we didn’t know.
There was one night that we were dancing at some club or maybe it was just a bar. We were dancing on the bar. Well, all I’m going to say is that tequila poppers are a bad thing…
I was unable to drink or smell tequila for years after that week in Mazatlán. No joke, years.
The most important tequila lesson I learned was to make sure that the bottle says 100% de Agave. Lesser tequilas will make themselves known come tomorrow morning with a bang, and you will require silence, that I can assure you. The better and cleaner the tequila, the better chance you have of making it to your son’s soccer game the next morning.
Not for the faint of heart.
This is a proper grown-up margarita. Not a frozen, sickly sweet version from Azteca or your neighborhood Mex-American Restaurant. Sweet and sour mix has no place here and Mr. & Mrs. T should not have been invited to the party. Those ghastly creations are the emesis of a true margarita. Besides there are far less calories in this version than one of those mixes. If this recipe has too much kick for you, have no fear just use a plain tequila, you will still have a phenomenal margarita that will put those frozen concoctions to shame. If you are craving a frosty frozen one, then stick all these ingredients in the blender and whizz away.
This drink is a great accompaniment to a large bowl of guacamole. Indulge yourself, this is a holiday.
: Padrón Patrón Margarita
: classic margarita recipe made with pimientos de patrón pepper infused tequila
- 1.5 ounces padrón infused tequila* (recipe follows), or any top-shelf tequila of your choice
- 1.5 ounces Patrón Cirtónge orange liqueuer or other orange liqueur such as Grand Marnier or Cointreau
- 1 ounce fresh squeezed lime juice + extra lime for garnish
- optional: a teaspoon of agave nectar or simple syrup for those of you with a sweet tooth
- kosher salt for garnish
- in a cocktail shaker mix all the ingredients with the ice, Shake.
Number of servings (yield): 1
feel free to double, tripple or quadruple the recipe, since it is a holiday you know.
: Padrón Infused Tequila
: fine 100% de agave tequila infused with spicy peppers
- 1 bottle of 100% de agave tequila
- handful of padrón peppers, washed
- open your bottle of tequila. Have a shot or two, this makes room in the bottle for the peppers. It might also have the side affect of making you a nicer person to be around.
- I sliced the peppers in half so that their goodness would extract into the tequila better. If you choose to leave them whole make sure they will fit through the neck of the bottle. Whole peppers will not leave as fragrant a final product, but I’d bet that it would still be fantastic.
- Store in a dark place until your desired taste has been developed. I noticed that after a week it was quite tasty. My latest batch has been in the cupboard since last fall, and has a robust full flavor.
Padrón Recipes on the web:
other ideas for Cinco de Mayo treats: