3 Must-Try Cocktail Recipes In Honor Of National Margarita Day

0
Margarita Caliente

Mrs. Margarita
Mrs. Margarita

Today, Feb. 22, marks National Margarita Day. In honor of that wonderful holiday, Downtown has recipes for three must-try margaritas, one of which an exclusive:

1) Back to Basics: Mrs. Margarita

A classic everyone loves features a combination of fresh lime, tequila, and agave nectar; a definite crowd pleaser.

2 parts Tres Agaves Blanco Tequila

1 part Tres Agaves Agave Nectar

1 part fresh-squeezed lime juice

Lime wheel or wedge, for garnish (optional)

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into a glass filled with fresh ice. Salted rim and garnish, if desired.

Margarita Caliente
Margarita Caliente

2) Feeling Hot, Hot, Hot: Margarita Caliente

Bring the heat with Jalapeño-infused agave syrup, which gives this drink a little extra kick. 

1 ½ parts Tres Agaves Reposado Tequila

1 part fresh lime juice

¾ parts Cointreau

¼ part jalapeño infused Tres Agaves agave syrup*

3 dashes Sriracha

Lime wedge for garnish

Combine all ingredients in a cocktail shaker with ice, shake and strain into a rocks or margarita glass over ice, garnish with lime wedge.

*Jalapeño agave syrup:

2 cups Tres Agaves Agave Nectar

1 jalapeño, cut lengthwise, seeds removed (2 if you’re feeling bold!)

Over medium heat simmer agave nectar. Add jalapeño and let simmer at least one hour (then rest overnight for maximum flavor), strain through a mesh sieve and store in refrigerator.

Smokin' Volcano Margarita
Smokin’ Volcano Margarita

3) Go Big or Go Home: Smokin’ Volcano Margarita

Created by Masa Urushido of Saxon + Parole — for the bartender in you, here is one that’s sure to impress your friends:

2 parts Tres Agaves Añejo Tequila

¾ parts fresh lime juice

¼ part smoky simple syrup*

Lava salt and dried red chili pepper for garnish

Shake all ingredients with ice and strain over fresh ice in rocks glass. Garnish rim with lava salt and add dried chili pepper.

*Smoky simple syrup: Pour equal parts sugar and water into a saucepan with one dried chili pepper. Simmer until sugar is dissolved. Remove from heat and let the mixture cool. Remove chili pepper and set syrup aside.