The great thing about holidays dedicated to our favorite cocktails is that even if you miss one, there’s probably another similar one right around the corner. Take, for instance, National Margarita Day. That was observed all the way back on February 22, which was a Monday this year. For a lot of us who can’t observe basic #MargMondays, let alone the mother of all #MargMondays, there’s a decent chance this year’s big day came and went without as much as a standard lime version in your hand.
If that’s the case, cheer up! National Tequila Day is upon us, and it falls on a Saturday this year (July 24, to be exact), so whether you want to sip your favorite reposado, shoot your go-to blanco, or mix a wild concoction with an amazing joven, it’s your day. But if it’s a delicious, creative marg you’re craving, then look no further than this trio of recipes gifted to us by the mixologists from Fiesta Americana Condesa Cancún All Inclusive and Fiesta Americana Acapulco Villas.
Spicy Piña Habanero Margarita
- 3 fl oz white tequila
- 1 habanero pepper, thinly sliced
- 1 cup pineapple juice
- 0.5 fl oz Triple Sec
- 2 tablespoons lemon juice (or juice from 1 lemon)
- Tajín or chili piquín to frost the glass
- Pineapple slices and small piece of habanero pepper for garnish
How to Make It:
For the rim: Pour the tajín or chili piquín onto a small plate. Moisten the rim of a glass and roll it in the mixture.
Fill the shaker with ice and pour in all of the liquor, pineapple juice, and lemon juice. Shake and pour into prepared glass. Top with the habanero pepper and enjoy!
- 1.5 fl oz tequila
- 0.75 fl oz lemon juice
- 0.75 fl oz lime juice
- 0.25 or 0.5 fl oz simple syrup or agave
- 1.5 oz tamarind paste
How to Make It:
Chili rim: Whisk together salt and chili powder. Wet the rim of your glass and dunk it into the salt/chili powder and fill the glass with ice.
Fill the shaker with ice and pour in the tequila, lemon juice, lime juice, agave, and tamarind paste. Shake and pour into prepared glass.
- 1 cup of rice
- 1 cinnamon stick
- 4 cups of water
- 1 cup of sugar
- 1 cup of evaporated milk
- 8 fl oz of tequila
- 4 fl oz of triple dry liquor
- 2 tablespoons of condensed sweetened milk
- 2 tablespoons of granulated sugar
- 0.5 teaspoon of ground cinnamon
How to Make It:
For the frosted rim: Place the sweetened condensed milk in a bowl. Mix the granulated sugar and the cinnamon in another bowl. Dip the glass rim in the condensed milk and then in the sugar and cinnamon mixture.
Place the rice, cinnamon, and 3 cups of water in a jar and let it all soak for an hour. While this soaks, you will prepare the syrup. Combine the 1 leftover cup of water and 1 cup of sugar in a small pot and cook it over low heat for five minutes (or until the sugar is totally dissolved). Remove from the heat and let the syrup cool until it is room temperature.
Now blend the rice and cinnamon mixture in a blender until the rice is completely ground. Strain the mixture with a strainer and place it in a pitcher. Add the syrup and the evaporated milk. Mix well and place in the refrigerator. When the mixture has cooled, mix in the tequila. Serve your horchata margaritas in frosted glasses over a lot of ice.