Who doesn’t love a little sweet meets spicy? (I know I do!) Marry that with some tequila and I’ll be yours forever. Well. . . for the night anyway. At our house we have quite the tequila selection for some Midwesterners; and because I was making short rib tacos, I persuaded the #mancandy of the house to make me some Mexican style libation.
In this household, we don’t mess around when it comes to mixed drinks- so I was “one and done” with these pups. This post will be short and sweet (har-har!), as I don’t have much to say about margaritas other than: 1. they’re good for any occasion and 2. Bottom’s up!
Cha cha cha!
These margaritas are fresh and light- we opted for local honey instead of simple syrup in this recipe, leaving me guilt free! The juicy fresh peaches added a nice fruity sweetness that paired wonderfully with the slight spice in the Ancho Reyes, an Ancho Chile liqueur.
Real quick, I’d like to say that it DOES make all the difference which tequila you use. I didn’t start drinking tequila until the last few years because I was used to terrible “well” shots of tequila at the bars and “house margaritas” from Mexican restaurants. My personal rule of thumb was if it has tequila in it- I wouldn’t drink it. Working in a bar changed that for me- I decided to try more tequilas and found that if you have a good one- they can taste REALLY great and are even good for sipping. (Which is how good tequila is supposed to be drank- sipped not shot!)
Note to you Indy dwellers- Adobo on Washington Street downtown has a great selection of tequila, and I LOVE their “Hot Lips” martini as well as their vegetable enchiladas (butternut squash and mushroom). Bakersfield on Mass Ave also has WONDERFUL fresh squeezed margaritas- but I’m sure if your from Indianapolis and are reading this, you’ve been both places.
I’ll say the secret to a good margarita is GOOD tequila, and FRESH squeezed lime or sour. None of that store bought shit flies with me. I’m a picky margarita drinker and I’ll own up to it. #margaritasnob
- 2 oz Herradura Reposado Tequila
- 1/2 Cointreau
- 1/4 Ancho Chile Liqueur
- 1/2 tsp local raw honey
- juice from 1/2
- juice from 1 lime
- 1 small peach, pureed
- Cayenne pepper and sea salt mixed, to coat rim of glass
- Layer all ingredients in shaker tin with ice.
- Shake vigorously.
- Pour into glass rimmed with salt and cayenne pepper.
- Garnish with peach slice and lime wheel.
- Reduce the tequila by 1/2 oz if you're worried about it being too strong!
