Set on a pristine, private quarter-mile beach on Aunt Lydia’s Cove, and tucked between the natural beauty of the Tern Island Sanctuary and North Beach Island, Chatham Bars Inn on Cape Cod is the kind of place you can escape to for a long weekend, only to find yourself wondering why you didn’t stay longer. From private beach cabanas and the heated outdoor pool to whale watching and fishing trips, this is a property boasting the same luxuries and amenities as your favorite international destinations, but with the advantage of being so close to home.
But don’t think you won’t find a little global flavor here. While the Inn’s world-class dining options draw inspiration from the region and ingredients from the on-site farm, some of the Veranda’s specialty cocktails will make you feel like you were whisked away to the Caribbean. Tequila lovers can’t go wrong with the Salted Watermelon Margarita, but the Latitude 41 brings attitude to the cool Massachusetts breeze.
We’re very lucky that the inn’s Master Mixologist Adam Couto shared this delicious recipe so we can all try it at home, but the really good news is that Chatham Bars Inn reopened this week and has implemented a “Wellbeing Plan” to ensure the safety of all guests.
Chatham Bars Inn’s Latitude 41
This recipe calls for CBI’s own El Tesoro Reposado Barrel Select. To make at home, substitute with regular El Tesoro Reposado or your own favorite tequila.
- 1.5 oz of CBI Reposado
- 0.75 oz lime juice
- 0.75 oz ginger simple syrup
- 0.5 oz Ancho Reyes Verde
- Garnish with Thai Chili Mix and a lime wheel
How to Make the Ginger Simple Syrup:
Combine a half cup of sugar with a half cup of water in a saucepan with 1-inch peeled ginger (grated or diced small). Simmer for at least 10 minutes or until all sugar is dissolved. Let cool and run through mesh strainer. Store in refrigerator for up to 10 days.
How to Make the Thai Chili Salt Mix:
Add 1 tsp of salt and 3 Thai chilis (dried) to a spice grinder and grind until it is incorporated and the consistency desired. Store in airtight container. This will last a long time.
How to Make the Cocktail:
Brush simple syrup on a bias on the outside of the glass, about 1/3 around the glass, sprinkle Thai chili and salt mix over brushed simple. Then fill the glass with ice.
Combine all other ingredients in shaker with ice, shake well and strain over the fresh ice in the glass. Garnish with lime wheel.
To add a little more heat, add a pinch of the Thai chili to the mix, and double strain in the glass.