How to Make the Best Cinco De Mayo Margarita
I had the best margarita of my life, and no, I wasn't at Mi Cocina in Dallas. I was on a patio with the sun beating down on me, but the heat of the sun didn't phase me, my pineapple jalapeno margarita had my full attention. It has remained my favorite margarita since quarantine. Now, it's the one margarita I make for my friends every Cinco de Mayo.
Since my friend Scott Tarkowski is the mixologist behind the genius marg, I've been calling it the Scotty Too Hotty Margarita. I snapped a photo and posted it on my Instagram. All of a sudden I was getting DM'ed and being asked for the recipe. Here is what I was told goes into the best margarita I have ever had.
What you'll need to buy at the store:
Sauza Signature Blue Silver Tequila
Grand Marnier
Kosher Salt
Chili Powder
Jalapeños
Pineapple Juice
Limes/ Lime Juice
Pineapple wedges and additional jalapeño slice for garnish are optional
The measurements are:
Juice from 1/2 of a fresh lime
1 jalapeño slice
2 oz Tequila
3 oz pineapple juice
3/4 oz Grand Marnier
- Rim glass with chili salt mixture. Take a wedge of lime and rim the cocktail glass, then apply the chili salt. You make the chili salt by mixing 2 tablespoons of salt and 1 teaspoon of chili powder.
- Muddle the jalapeño slice with lime juice in a shaker.
- Get a cup of ice in the same shaker and add the tequila, pineapple juice, and Grand Marnier. Shake it like a polaroid picture and pour it into the beautifully rimmed glass. You can garnish it a jalapeño slice or a pineapple wedge if desired.
I hope you find time to enjoy your patio with a Scotty Too Hotty Margarita or better yet, i hope you throw an epic Cinco de Mayo party.