Cuso's Key Lime Habanero Margarita
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Cheers! I have been playing with flavor profiles using classic drinks and our spice blends. So, our party is already started. Come on in, and join us.
And today’s recipe? A margarita with Cuso’s Tequila Lime Habanero Spice on the rim. We decided on margaritas because it is one of the world’s most popular cocktail.
The traditional margarita consists of tequila, triple sec, and lime juice. Some blends include simple syrup with a garnish of salt on the rim. You can shake it up over ice or just serve it straight up. Did you know the name for a margarita glass is “champagne coupe?”
Ingredients
- Tequila Lime Habanero Spice
- Salt 50/50 with spice
- 3 oz. margarita mix
- 1.5 oz tequila
- Juice from half a lime
- Lime wedges (garnish)
Lime Juice
Do not skimp on fresh lime juice. Just don’t!
Salt
You have options when it comes to salt. Table salt works. Kosher salt is a little larger, and coarse salt larger still. It all depends on your preference for mouth feel. If you want the drink to be pretty, use pink salt.
Proportions
Depending on who you ask about proportions, some recipes call for a 10:4:3 portioning (tequila, triple sec, lime juice). Others use 1 part tequila, ½ part Cointreau, and ½ part squeezed lemon juice.
If you’re using triple sec, there are other orangy liqueurs out there, like Gran Gala, Gran Mariner, and Blue Curacao (the blue margarita).
Mix everything with slushy ice, and you have a frozen margarita.
Mixologist’s Memo
There are hundreds of origin stories surrounding the margarita. One newspaper in 1936 mentioned a cocktail like the margarita in Tijuana. Not to be undone, the Cafe Royal Cocktail Book (1937) put out a “Picador” (tequila, triple sec, lime juice). It wasn’t until 1947 in San Diego that the drink really took off.
You can pair Cuso’s Margarita with
- Churros
- Cilantro black bean salad
- Creme Brulee
- Fajitas
- Mexican corn salad
- Pulled pork taquitos
- Scorched Salmon
- Shrimp Tacos
