I’m a basic cocktail gal. Martinis, Manhattans, a gin and tonic in hot weather, and a margarita made from limes, tequila and triple sec are my go-to drinks. St. Germaine? Not so much. Craft cocktails? Meh. They usually leave me unimpressed. But recently there have been two great drinks that I’ve added to my repertoire, and just in time for Cinco de Mayo.
Because nothing says Easter like a yellow margarita…
Steve and I stayed at the Ames hotel in Boston back on our anniversary, and brunched at their hotel farm-to-table restaurant Cultivar. Their delightful bartender gave me the recipe for what they call Miss Palmer, which is a tequila based cocktail, spiced up with jalapeños and flavored with pomegranate juice and grapefruit liqueur. And the best part is the salt and pink peppercorn rim. This delicious combo is both beautiful to look at and fun to drink, with the subtle heat of the jalapeño present but not overwhelming.
The other tequila drink I now covet is the El Viejo, first tasted at Flora Farm in San Jose del Cabo, Mexico. This one was smoky, using Mescal as a base. Mescal, like tequila, is made from agave plants, but the agave is charred for use in Mescal, hence the smoke. The ingredients were listed but I didn’t get an exact recipe, though I think I came pretty close for our Easter celebration. Because nothing says Easter like a yellow margarita…
Miss Palmer
Makes 1 drink – multiply amounts as needed
1 ½ ounce Reposado (aged) tequila
1 oz. lime juice
1 oz. pomegranate juice
1 oz. grapefruit liqueur (Pampelmousse)
4 slices (or more to taste) jalapeño
Even amounts of Kosher salt and ground pink peppercorn mixed together for rim
Muddle the lime juice and jalapeños in a shaker. Add ice, tequila, pomegranate juice and grapefruit liqueur and shake well.
Use a lime wedge to moisten the edge of the margarita glass. Dip into the kosher salt and pink peppercorn mixture.
Pour the margarita and ice into the glass and enjoy.
Click on image to view full size
El Viejo
Makes one drink
½ tsp. agave syrup
1 oz. lime juice
4 slices (or more to taste) jalapeño
1 ½ ounce Mescal
3 oz. pineapple juice
Cilantro sprigs and pineapple wedges (if desired)
Muddle the lime juice, agave syrup and jalapeños in a shaker. Add the mescal and pineapple juice and shake.
Pour over ice and garnish with cilantro and pineapple wedge.
So these two are definitely in rotation at our house. But be careful, they sneak up on you…
Deb Pepin Bullock is a Southcoast native, author, traveler and foodie who lives in Fairhaven. Follow her blog at deborahdishes.com, on Facebook at Facebook.com/deborahwhodishesor on Twitter @deborahdishes.
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