This margarita es muy bueno, and perfect for your Halloween/Day of the Dead Celebrations. If you don’t have plans yet for Day of the Dead, be sure to join us at Hipcooks for our amazing supperclub class, complete with an altar, candles and an all-Mexican menu with a Mole to die for (bwah ha ha)!
An herbaceous and spicy simple syrup gives this margarita its kick. The herb we use is a Mexican herb called epazote. The flavor is unique — a bit like basil and cilantro combined. If you’ve had an authentic albondigas soup before, you’ll recognize it! You can find epazote fresh in Mexican markets, and they’ll always have a dried version. Both are fine to use in the simply syrup…or just use basil if that’s what you have to hand.
The purple salt rim gives this drink an extra bit of specialness…we went for sweet and salty to compliment the flavors of the margarita. Find the recipe for the salt below.
Epazote & Chile Simple Syrup
makes 2 cups
1 cup water
1 cup sugar
3 tablespoons dried epazote, or 8 leaves fresh
1 jalapeno chile pepper, halved
Bring the ingredients to a rolling boil, then simmer for about 5-10 minutes until your kitchen smells great. Strain the simple syrup and allow to cool completely before using. Any extra keeps in your fridge for almost forever.
Spicy Epazote Margarita
makes 1 cocktail, or many!
1 part freshly squeezed lime juice (use about 1 ounce per cocktail)
3 parts agave tequila (use 3 ounces per cocktail)
1 part epazote & chile simple syrup (see recipe above)
peeled cucumber, for garnish
blueberry sea salt, for garnish (see recipe below), or substitute regular salt
Prepare a rocks glass by running a lime around the rim and coating it with the blueberry salt. Or, paint a section of the glass with lime, and sprinkle with salt. (The salt will only adhere to where you have the lime.) Fill the glass with ice.
Plop all the ingredients (minus the garnish) into a cocktail shaker with plenty of ice and shake, shake, shake your moneymaker. The more you shake, the yummier the drink. Using the strainer, pour the cocktail into the prepared glass. Garnish with a rolled cucumber peel for beauty points.
Blueberry Sea Salt
1 cup coarse sea salt
1/2 cup freeze-dried blueberries
Maldon Salt, to finish
In a food processor or blender, whizz the freeze-dried blueberries with the coarse salt until it turns a delightful purple. For delicious flakes, mix in some Maldon sea salt at the end. You’ll enjoy this process so much, you’ll soon be making all kinds of flavored sea salts (lemon and thyme, chile & cumin) and sharing them with your friends, as delightful little gifts in our sweet little salt cellars.