"margarita" news and stories

Tequila is one of those drinks I would never think of having by itself. I would never say to myself "I'm in the mood for tequila" and order a drink specifically because it has tequila in it. It just sort of happens that a drink I might like also has tequila in it.

However, tequila is not just for drinking. How about making some Caribbean Island Lime Shrimp, or Ribs with Fiery Mango Marinade, or maybe a Watercress Salad with Tequila Tangerine Dressing? Don't forget some classic drinks, including Long Island Iced Tea and a Tequila Sunrise. Maybe you can even rent the movie tonight and make the drink to celebrate.

Of course, you can't have a Tequila Day without a Margarita or two (or three). And since it's summer, here's a frozen one.

As I mentioned in my previous post, seeing as I was spending the day tending a smoker full o' brisket anyhow, it just seemed all resourceful and whatnot to populate the Char-Griller's top rack with various foodstuffs. You know -- For Science. (And possibly also because I was APPALLED at the high cost of the smoked salt I'd just bought for the beer can chicken rub and wondered why the heck I oughtn't just make my own, but mostly, I'd like it known, For Science.)


The cherries took but two hours to absorb the rich, hickory goodness, but I let that foil pan of kosher salt steep for a good six or more. On the hour, I'd re-stoke the heat and heady smoke with a chimney starter full of coals and a generous handful of Corona-soaked chips, shake the pan, and then spend the next 55 minutes resisting the urge to lift the lid to assess progress.


My patience was rewarded last night, when nearly two weeks later my husband sniffed the contents of the salt's mason jar and noted, "That smells like our barbecue weekend." I thought that called for a drink. Thus, I present to you, the Smoky 'Rita.


Smoky 'Rita

Smoked salt
1 oz fresh lime juice
1 1/2 oz fresh grapefruit juice
1 oz triple sec
1/2 oz simple syrup
2 1/2 oz 100% agave tequila (like Jose Cuervo Tradicional or Don Julio Reposado)
1 slice of grilled lime, for garnish


Run a lime peel around the rim of a margarita glass or goblet to dampen it. Roll the dampened edge through smoked salt. Set glass aside.


Fill a shaker with cracked ice, the lime juice, grapefruit juice, triple sec, simple syrup and tequila, and shake until the exterior is frosty. Strain into prepared glass, and float a thin slice of grilled lime on top.


And sure, nothing's to say that you couldn't also serve this on the rocks in a double old fashioned glass, but with ingredients this notable, why run the risk of diluting?


Next up - the refreshing summer drink that tastes like a sandwich in a glass. (We swear it's delicious!)


Get More Great Grilling Tips

Read More About Summer Drinks

Get Inspired By Our Margarita Gallery

On the weekends at the beach, you're wasting away in Margaritaville. During the week, you're a swanky Rat Packer at the uptown lounge. Honey, it sounds like you're going through a little identity crisis.

Alyson's Margaritatini is just the thing for the swanky, sophisticated beach bums. It's a combination of margarita ingredients, shaken and served (halfway) "up" in stemless glasses like a martini. It's got "none of the melt, all the ole!" Sound good? Not even close. The kicker is a little secret ingredient that you can find out only by clicking through to get the recipe.

I was browsing for vodka recipes and came across this interesting news at About.com. Apparently, The Garden Variety Vodka Company has released a new line of herb-infused vodkas. I'll admit, my first thought wasn't about which drinks they would enhance, it was how could I use them in my food recipes. Either way, the flavors seem quite interesting - Rosemary, Cilantro, Dill Leaf and Fennel, each infused in a grain vodka.

Their website offers a number of food recipes in which you can use the various vodkas, including such concoctions as Kumamoto Oyster Shooters, Southwestern Cilantro Chicken, and Baked Salmon w/ Mustard Dill Sauce, plus naturally they have a whole section dedicated to beverage/cocktail recipes. If you prefer to stick to drinks you are more familiar with, they recommend adding the following flavors to standard classics: Rosemary - Add to a classic martini. Cilantro - Margarita. Dill Leaf - Bloody Mary. Fennel - Straight up, or on the rocks.

Apparently they have only been released in select locations so far, so I haven't had the opportunity to try these yet. I'd love to hear your opinion if you've tasted them. Do they enhance your cocktails, or would you rather see them in your cuisine?

Source

I came up with this recipe for pineapple margaritas when I was making my pineapple-jicama salsa last week. I was already thinking that margaritas would be a good thing to serve with the grilled salmon and salsa dish and, when I ended up with a lot of extra pineapple juice, things just fell into place. These margaritas are a bit sweeter than the average plain margarita, but they still have the tang of lime and a bit of kick from the tequila. I would normally salt the rim of my classes, but sugaring the rim of the glass works better for this drink, and it's easier to do than it looks. Just moisten the rim of your glass, either with water or a bit of pineapple juice, and dip it into some sugar that is spread evenly on a small plate. Garnish with a slice of pineapple and you're ready for happy hour!

Pineapple Margaritas
2/3 cup pineapple juice
1/3 cup margarita mix
1/3 cup tequila
1/6 cup triple sec
2 tbsp fresh lime juice

Shake with ice and serve in ice filled, sugar-rimmed glasses.

Makes 2 drinks.

[Photo and recipe by Nicole Weston]