Cinco de Mayo is the perfect start to the summer season, and there's no better beverage to welcome the warm weather than a classic margarita.
The key to an outstanding margarita is in the fresh-squeezed juice, says Rachel Broome, bartender at Taco Mamacita. The restaurant's Black Cadillac margarita features house-made sweet and sour combined with fresh-squeezed lime juice, Grand Marnier and Jose Cuervo Black Medallion Anejo. "It has more of a smoky flavor," she says of the top-shelf tequila.
Another way to make your margaritas stand out is using flavored tequila. Valley Wine and Spirits employee Jamie McDowell says the shop started stocking 1800 Coconut Tequila about a year ago and it's most popular in the summertime. Try this twist on the standard margarita:
Coconut Margarita
2 cups ice3/4 cup coconut cream4 1/2 ounces 1800 Coconut Tequila1 1/2 ounces Grand Marnier orother orange liqueur1/4 cup sweetened flaked coconutDirections:In a blender combine ice, coconut cream, tequila and orange liqueur. Blend until desired texture. On a separate plate, sprinkle coconut flakes and wet the rims of your margarita glasses. Dip the rims of the glasses into the coconut, pour in the mixture and conjure up visions of lazy afternoons at the beach.