It's a National Holiday, After All...
Well folks, it’s time to hang up those suits. It’s National Margarita Day (we swear, we are not making these up) and it’s time to celebrate. If you’re itching to mix it up a little and try something new, we’ve got our go-to ‘rita recipe: the Roasted Rancho Valencia Margarita.
The Goods:2 oz. Roasted Pineapple Anejo Tequila*
1/2 oz. Liquor 43
1/2 oz. Triple Sec
1/2 oz. Agave Nectar
1 oz. Lemon Juice
Cinnamon Sugar-Salt**
* To make your Roasted Pineapple Tequila, combine your favorite Anejo tequila with rings of ripe pineapple you have grilled on your barbeque for 5 minutes per side or until char marks are present. Combine fruit and tequila in a large bowl or jar and mash together until the pineapple has broken into small pieces. Allow the mixture to marinate for at least a day or up to five days. Strain through a fine double strainer and store in a closed glass jar inside your refrigerator for up to a month.
** Cinnamon Sugar-Salt is made by grinding dried whole cinnamon bark to a fine powder. Combine cinnamon (25%) and sugar (75%) and place in an air tight container for up to seven days.
How to:Fill your trusty cocktail shaker 3/4 full with fresh, clear ice (buy your ice from a store, your refrigerator does not freeze ice fast enough to get a clean flavor). Pour ingredients and shake until the metal on your shaker is fristed and very, very cold. Serve in your favorite rustic glass, preferably something with a thick bottom to keep the drink cold. Rim by running a wedge of lime around the edge of the glass and invert on sugar mix. Fill glass with more ice, strain and serve with a wedge of fresh pineapple. Yum.
Rancho Valencia
