In my home, a margarita is the "house-special cocktail." The recipe actually changes frequently, as we steer clear of any store bought lime mixers and head straight for the fruit and vegetable aisle to stoke our imagination. Passion fruit, prickly pear, and dragon fruit have all been key players along with almost every type of pepper in the books. And so, it's only fitting that I share my new favorite libation in honor of the fifth of May: the smoky carrot margarita.
This margarita has all of the right elements: it's sweet, tangy, and smoky all at once. While the tequila is an expected player, the real star is a classic Mexican ancho chile liquor called Ancho Reyes which adds a spicy kick. It's then blended with a lemon simple syrup, fresh orange juice, carrots and a good rock salt.
Every summer, I name the drink of the sunny season. While we've still got a few weeks left before Memorial Day, it's safe to say that this drink is a frontrunner on the list. In the meantime, whip up a batch, pair with a good savory guacamole, and press play on some classic sexy tunes.
Smoky Carrot Margaritas
3 ounces Reposado tequila
1.5 ounces Ancho Reyes liquor (if you can't find it, substitute 1/4 teaspoon ancho chile powder)
2 carrots, chopped
1 tablespoon lemon simple syrup (recipe here)
1/4 cup fresh squeezed orange juice
1/8 cup lime juice
1/2 teaspoon good rock salt (I use Pink Himalayan Salt)
Combine non-alcoholic ingredients in blender, and mix until combined. Fill glasses with ice, pour in mixture, top each with a shot of tequila and a 1/2 shot of Ancho Reyes, stir and top with a wedge of lime.