My baby just turned one and I made these margaritas to pair with lamb and pork tacos. So good!
I first learned how to make these after a wonderful filming trip in Cabo, Mexico. During our time there, we stayed at the beautiful Grand Solmar Resort on the Cabo San Lucas side of the peninsula. When we arrived, we were greeted by a rain storm. Although we were a little disappointed, we sipped on a couple of these cocktails and had a blast. I love the refreshing flavors of cucumber and mint. Arriba, abajo, al centro, pa' dentro!
I first learned how to make these after a wonderful filming trip in Cabo, Mexico. During our time there, we stayed at the beautiful Grand Solmar Resort on the Cabo San Lucas side of the peninsula. When we arrived, we were greeted by a rain storm. Although we were a little disappointed, we sipped on a couple of these cocktails and had a blast. I love the refreshing flavors of cucumber and mint. Arriba, abajo, al centro, pa' dentro!
By: Armando Pech of the Grand Solmar
3 oz. Tequila Clase Azul Reposado, 100% agave
7 Pieces of Fresh Mint Leaves
½ Oz. of Fresh Lime Juice
120 Grams of Cucumber with Skin
½ Oz. Simple Syrup
Tajin pepper for the rim
1 ounce triple sec
7 Pieces of Fresh Mint Leaves
½ Oz. of Fresh Lime Juice
120 Grams of Cucumber with Skin
½ Oz. Simple Syrup
Tajin pepper for the rim
1 ounce triple sec
Process:
First step: rim a giant martini glass with Tajin pepper on the ring, (lime, salt and pepper). Add 3 oz. of tequila “Clase Azul reposado,” and 1 oz of Cointreau (orange liquor) to blender. Add mint, lime, cucumber and simple syrup. Blend and strain. Serve over ice and garnish with limes, cucumbers, and mint.
Special thank you for the Grand Solmar for hosting us and being a part of Capital Cooking's Cabo adventure.
Photos by Emily Clack
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