Pina MargNo Cinco de Mayo celebration would be complete without a margarita, but why make it a classic when you can gussy it up? NYC mixologist Kyle Ford came up with sveral variations on the standard, some of which we’ve reproduced for you here.
The Pina Margarita
2 oz. blanco tequila (I chose the new Casa Dragones blanco)
1 oz. Cointreau
1 oz. fresh lime juice
1 oz. pineapple juice
Fresh pineapple
Making it: Muddle some pieces of pineapple (pina) in the bottom of a mixing glass, then add ingredients and shake with ice. Strain over a sugar-cinnamon-rimmed rocks glass. Garnish with a wedge of fresh pineapple.
INVERTEDThe Inverted Margarita
By reversing the ratio of tequila and liqueur, the citrus notes become more prominent with less bite from tequila. (To add a little spiciness, Ford suggests muddling a jalapeno in the recipe.)
1 1/2 oz. Cointreau
3/4 oz. blanco tequila
3/4 oz. fresh lime juice
Making it: Shake and strain into a chilled cocktail glass. Rim with salt. Garnish with a lime wheel and/or jalapeno (optional).
The Spicy Lady
For a more traditional (i.e., non-inverted) mix that already has its kick, try this one.
2 oz. blanco tequila
1 oz. Cointreau
3/4 oz. lime juice
Fresh slices of jalapeno spicy004
Sprig of cilantro
Making it: Lightly muddle jalapeno and cilantro with wet ingredients in a mixing glass with ice. Strain into an iced rocks glass. Garnish with jalapeno and cilantro.