Happy Cuatro de Mayo!
I had every intention of posting this recipe earlier in the week to give y’all plenty of time to plan your Cinco de Mayo menu, but I simply didn’t get to it. So, I’ll keep this short and sweet.
It’s a sunny, 80+ degree day in Portland, OR. It isn’t summer yet, technically, but it certainly feels that way. It’s a perfect Saturday.
The only thing that would make this day a little more perfect? A margarita, of course.
Enjoy the day.
Soak in the sunshine.
Make yourself a margarita.
- 2 ounces quality tequila (I used Espelon Tequila Blanco)
- 3 ounces fresh squeezed grapefruit juice
- Kosher or sea salt (for rim)
- 1/4 cup agave syrup
- 1 teaspoon whole black peppercorns, plus more for rim
- Orange bitters*
- *If you do not have orange (or other) bitters, you may substitute a small bit of orange liqueur, such a Triple Sec.
- First, prepare the black peppercorn syrup. In a small saucepan, mix the agave syrup with a couple teaspoons of water. Gently crush the black peppercorns with a mortar and pestle (or using the flat side of a knife) and stir into the agave mixture. Bring to a low boil and reduce heat. Allow mixture to simmer for 5 minutes, then remove from heat. Set aside until use.
- Prepare the glass: to line the glass with salt (and black pepper!). moisten the rim of an empty glass. (I run a lime wedge along the rim). Pour kosher salt onto a small plate, and grind some fresh black pepper onto the plate as well. Dip the rim of the glass in the salt/pepper mixture. Set aside.
- Pour the tequila, grapefruit juice, orange bitters, and 2 teaspoons black peppercorn agave syrup into a cocktail shaker (or mason jar). Shake/mix well. Taste, and adjust to your liking.
- Place ice cubes into the prepared glass and pour the grapefruit mixture over the ice. Enjoy!