National Margarita Day is Sunday ¡Salud!

National Margarita Day comes around but once a year, on February 22, so why not order a pitcher and toast this fabulous drink?

Chefs and mixologists in Santa Fe, New Mexico (and one from San Antonio) have created some spicy, savory, delish variations that will surely tempt your taste buds. Why not whip one – or all! – up and make a toast?

Which do you think will be our fave? I’ll go for the Ancho Blueberry Margarita!

¡Salud!

Photo courtesy of Santacafe Restaurant & Bar.

El Ancho Margarita at Santacafe Restaurant & Bar

Ingredients:
1.5 oz 100% Agave Reposado Tequila
1.0 oz Ancho Chile Liqueur
1.5 oz Fresh Squeezed Lime Juice
0.5 oz Agave Nectar

How to: Fill a shaker with ice, add all ingredients and shake with enthusiasm. Pour into a salt rimmed glass, garnish with an orange slice and enjoy!

Photo courtesy of Anasazi Restaurant at Rosewood Inn of the Anasazi.

Silver Coin Margarita at Anasazi Restaurant at Rosewood Inn of the Anasazi

Ingredients:
1.5 oz El Tesero Platinum Tequila
0.5 oz Cointreau
2.5 oz fresh lime/lemon/sugar mix

How to: Put ice and ingredients into a shaker and shake vigorously. Rim the glass with salt by dipping it in lime juice and coarse salt. Fill the glass with some ice and strain the drink from the shaker and into the glass.

Photo courtesy of The Living Room at Inn and Spa at Loretto.

Ancho Blueberry Margarita at The Living Room at Inn and Spa at Loretto

Ingredients:
1.5 oz. Roca Patron Silver Tequila
0.5 oz Cointreau
0.5 oz Fresh Lime Juice
Flavored with fresh, local blueberries macerated in sugar and Ancho Reyes Chile Liquor.

Macerated Blueberries

6 oz Ancho Reyes Chile Liquor
Tbls sugar
1 Pint Fresh Blueberries.

How to:Rim the Glass with raspberry chipotle sea salt and serve.

Chimayo Chile Cucumber Jalapeno Margarita at The Mine Shaft Tavern

Cucumber / Jalapeno Puree
Ingredients:
2 Medium sized cucumbers
1 Medium sized hot jalapeno

How to: Peel cucumbers and set aside. De-seed jalapeno. Place in blender and puree slightly. Refrigerate.

Ingredients for Margarita Mix

Ingredients:
½ gallon fresh squeezed lime juice
3 ½ c. sugar
5 c. water

How to: Make simple syrup by combining sugar and water in sauce pan. Heat stirring slowly until sugar is dissolved. Turn off heat and let cool. Once simple syrup is cool, then add to chilled lime juice. Add water or sugar to taste as limes do vary in sugar intensity.

Ingredients for Chimayo Chile Salt

1c. Chimayo or New Mexican ground red chile
¼ c. Kosher Salt

How to: Combine salt and chile.

How to: Start with a 16 oz. shaker glass and fill with ice. Pour 1 ½ oz 100% Agave Silver Tequila (El Jimador, Patron Silver, etc.) and ¾ oz Cointreau over ice. Add one overflowing teaspoon of cucumber mixture. Fill with margarita mix. Shake vigorously. Take another 16 oz. glass and place rim in lime juice, then place into chile salt. Pour margarita with ice into salted glass. Garnish with lime wheel and cucumber wheel.

Photo courtesy of La Posada de Santa Fe, a Luxury Collection Resort.

La Posada Signature Margarita: Nason’s Fancy served at La Posada de Santa Fe, a Luxury Collection Resort

Ingredients:
2 oz Blanco Tequila
1 oz fresh lime juice
¾ oz charred chili agave
1 dash orange bitters

Charred Chili Agave

Char 3 to 4 Hatch green chile on open flame . Remove Seeds. Mix 16 oz light agave with 16 oz water. Add all ingredients to blender. Blend ingredients on high. Strain Should have less slightly less heat than jalapeño

How to: Garnish ½ rim smoked Maldon sea salt or a local smoked salt. Rub ½ rim with lime. Dip edge of ½ glass in smoked salt. Add all ingredients into cocktail tin. Fill large shaker tin with ice. Hard Shake for 8 seconds. Double Strain over ice into large rocks/ double old fashion glass.