Spice up those winter blues with a ruby red margarita made with the abundant blood oranges of the season and a little muddled jalapeño. Shake up a few at home with this recipe from Chefs Mary Sue and Susan or visit Border Grill Mandalay Bay and Border Grill Forum Shops for a delicious variation on this spicy and tart cocktail served with a mole rim.
Makes 1 cocktail
1 slice jalapeño or serrano chile, with seeds
2 ounces tequila blanco
1 1/2 ounces freshly squeezed blood orange juice*, preferably Moro
3/4 ounce freshly squeezed lime juice
3/4 ounce agave simple syrup**
Ice, for cocktail shaker and glass
1 strip blood orange peel, for garnish (optional)
1 slice jalapeño, for garnish (optional)
Place chile slice in a cocktail shaker and using a muddler or the back of a spoon, pound and crush to release flavor and heat. Add tequila, blood orange juice, lime juice, and agave simple syrup. Fill cocktail shaker with ice, cover, and shake thoroughly to combine.
To remove jalapeño seeds, double strain mixture by pouring through the cocktail shaker strainer and a small wire mesh strainer into a rocks glass filled with ice. Garnish if desired and serve immediately.
* Straining the blood orange juice to remove the pulp creates a more concentrated flavor and a smoother juice.
** To make agave simple syrup, combine equal parts agave nectar and boiling water. Cool and store in refrigerator until ready to use.
Photo: Ariana Lindquist
Just mix up a pitcher of our full-bodied Bloody Mary mix and set alongside a bottle of Vodka, a bucket of ice, and some cleaned celery ribs. Your guests won’t need any instruction.
1 large can tomato juice
2 tablespoons freshly grated horseradish
1/4 cup freshly squeezed lime juice
1 teaspoon celery seed
4 dashes Worcestershire sauce
4 dashes Tabasco
Sea salt and freshly ground pepper to taste
Pour tomato juice into a large glass pitcher and add horseradish, lime juice and Worcestershire sauce. Place celery seeds in mortar and smash, then add to pitcher and whisk to incorporate. Season with sea salt and freshly ground pepper.
For each 4 ounces of Bloody Mary mix add a 2 ounce shot of vodka. Pour into glass with 1 to 2 veggie ice cubes (see recipe below) and garnish with a couple of celery or jicama sticks.
Veggie Ice Cubes
1 large cucumber
1 to 2 jalapenos
1. Puree tomatillos, cucumber and jalapeno in a blender. Strain with a fine mesh sieve. Pour into a plastic container and fill up to 1-inch. Place in freezer. Once completely frozen, crack into ice pieces and add one to two pieces to bloody Mary.
3/4 cup water
3/4 cup sugar
1/2 cup freshly squeezed lime juice
1/2 cup mint leaves
3 small or 1 large cucumber with skin, ends removed, cut into chunks
A pinch of salt
1 large bottle sparkling water, ~33 oz.
Cucumber slices, for garnish
1 ounce of silver tequila or vodka (optional)
Make simple syrup by combining water and sugar in a small saucepan and bringing to a boil. Remove from heat and cool thoroughly.
In a blender, add water, sugar, lime juice, cucumber, mint and salt. Puree until smooth then pour through a strainer to remove any remaining seeds or bits of cucumber peel.
To serve, fill tall glasses with ice then fill half way with cucumber mixture. Top off with sparkling water, stir and garnish with a slice of cucumber, lime, or mint.
Cucumber Cocktail: Pour 1 ounce of silver tequila or vodka into a tall glass filled with ice. Top off with cucumber mixture and sparkling water. Garnish with a cucumber slice and serve.
Makes 1 cocktail
2 ounces El Silencio mezcal
1/4 ounces Damiana liqueur
1 ounce freshly squeezed lime juice
1 ounce maple syrup
1 handful cilantro (including stems), saving some leaves for garnish
In a glass, muddle cilantro with mezcal, Damiana, lime juice, and maple syrup. Shake and strain twice into a rocks glass over ice. Garnish with a lime wheel and cilantro leaf.