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New Mexico Margaritas!

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New Mexico Margaritas!

The first margarita was dreamed up by Carlos “Danny” Herrera in 1938, for one of his customers. She was an aspiring actress who was allergic to all hard alcohol except for tequila. He wanted to provide her with something to sip on rather than the conventional quick throw-back shot, which is usually accompanied by salt and a wedge of lime. He combined the tart citrus and salt into a glass and thus created this refreshing beverage.
The southwest definitely has some of the most imaginative and exotic versions of this drink. So we have decided to provide a few of our favorites. These drinks incorporate flavors such as deep citrus, spicy and sweet, as well as homemade prickly pear syrup!
Be sure and pick up all of your ingredients for these NewMexi.co Margaritas at Celebrate Stores!
These margaritas are so good, even Aunt Carol needed more than one! lol
And as ALWAYS Please drink responsibly!!!!
Cucumber Chili Margarita
4 ounces tequila (blanco or reposado depending on your preferences)
1.5 ounces fresh lime juice
1 ounce fresh orange juice
1 Tablespoon agave nectar (use more/less to taste)
1 cucumber, peeled then sliced into thick coins
1 small jalapeno, thinly sliced (optional)
optional garnishes: extra thinly-sliced cucumber rounds, extra jalapeno slices, and/or lime wedges
SWEET CHILI RIM SALT INGREDIENTS:
1 tablespoon chili powder
1 tablespoon (coarse) kosher salt
1 tablespoon sugar (I used turbinado)
 SWEET CHILI RIM SALT:
Whisk all ingredients together in a small bowl until combined.  Run a lime wedge around the edge of your serving glass, then dip it into the salt until the rim is coated.  Repeat with remaining glasses.
 

TO MAKE THE MARGARITA:
Add tequila, lime juice, agave, orange juice, and cucumber to a blender.Pulse until the mixture is smooth.  Strain out the liquid into a cocktail shaker.  Add the optional jalapeno slices, and muddle until the margarita has your desired level of heat.  (Note that the longer the jalapenos sit in the mixture, the more spicy it becomes!)​

​Add a few ice cubes, and shake the mixture vigorously until chilled. Then immediately strain it into glasses that have been rimmed with chili​ salt (see below), filled with ice, and topped with optional garnishes.
2-3 ounces tequila blanco
1/2-ounce Triple Sec
1 1/2 ounces fresh lime juice
2 ounces prickly pear syrup (store bought or home-made)
crystal sugar, for garnishing the glass
lime juice for garnishing the glass

PRICKLY PEAR SYRUP (if  you can find prickly pears at your local grocer; if not, purchase ready-made from liquor store)
2 large prickly pears
1 1/2 cups water
1/2 cup sugar

Combine the tequila, triple sec, lime juice and pear syrup in a cocktail shaker with ice. Shake vigorously to incorporate.
Dip rim of glass in lime juice and then into the sugar crystals to coat the rim.  Fill glass halfway with ice.  Then pour margarita into glass and serve.

Our favorite traditional margarita
Salt, for rimming the glass (optional)
Ice
1 1/2 ounces tequila (blanco preferred & 100% agave)
1 ounce freshly squeezed lime juice
1/2 ounce Cointreau
If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a lime wedge, then dip in salt mixture.
Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.
*For a spicy fun twist, use a dash of cayenne pepper in the salt
Blackberry Agave Margarita

3 blackberries
1 lime wedge
1 cup ice
1 1/2 ounces reposado tequila
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup
1/2 ounce Chambord
1 ounce chilled club soda

In a cocktail shaker, muddle 2 blackberries. Add ice, tequila, lime juice, Simple Syrup and Chambord.

Skewer one blackberry and the lime wheel on a toothpick. Shake well and pour into a rocks glass.
Stir in the club soda and garnish with the skewered blackberry and lime wheel.

Check out more of Loren’s recipes at Friendly Food in Las Cruces, New Mexico!

Loren Conway

"Foodie" doesn't even begin to cover it! I am a lover and seeker of all things amusing to the palate. Growing up in New Mexico has allowed me to experience delicious cuisine, enchanting cultures, and not to mention the most breathtaking sunsets. I am currently a personal chef for individuals with alternative diets such as Paleo, Gluten-free, and Vegan. "If you can't stand the heat, then get out of the kitchen!" they say. Well...I'm loving this heat, and don't ever want to leave.

→ Loren Conway

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1 Comment

  1. Abby
    February 25, 2016 @ 9:45 am

    Creative! Did you make those videos? Who got to drink the cocktails?

    Reply

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