COCKTAIL SUNDAYS: THE “COSTA RITA”

The days are getting longer, but not the weekends!  Before getting back into the grind, let’s un-grind just a little with this variation on the margarita.

Most margaritas relay on three things:  tequila, triple sec, and salt.  There are lots of ways to turn that on its head and although I really like a well-made traditional margarita, I also love veering off the path and exploring new ingredients.

I made the “Costa ‘Rita” with 1800 Tequila, orange juice, lemon juice, Licor 43Grand Marnier, and homemade strawberry syrup.  To make it even more summer-friendly I rimmed the lip of the glass with lemon and gave it a multi-sugar crust.

With Cino de Mayo soon upon us, it’s time to challenge the old staple of those sour lime and bottom-shelf tequila cocktails that are served by the pitcher.  Try a Costa ‘Rita, and really celebrate the holiday.

 

Chef Jack’s Costa ‘Rita

  • 2 oz. freshly squeezed orange juice
  • 1/2 oz.  freshly squeezed lemon juice
  • 2 oz. 1800 Reposado tequila (or tequila of your choice)
  • 1 oz. Licor 43 (a Spanish citrus liqueur)
  • 1 oz. Grand Marnier
  • About 1 oz. of strawberry syrup (pureed strawberries and simple syrup, strained)
  • Sanding sugar for rim
  1.  Squeeze orange and lemon juices into a cocktail shaker.
  2.  Add tequila, Licor 3, and Grand Marnier.
  3.  Add ice shake vigorously for 30 seconds
  4.  Rub the rim your margarita glass with a slice of lemon
  5.  Dip the rim in a plate of sugar (used colored sugar for an even more festive look)
  6.  Add crushed ice to margarita glass and pour Costa ‘Rica over ice
  7.  Swirl strawberry syrup on top (the syrup is heavier, so it will sink to the bottom like a Costa Rican sunset)
  8. Garnish with a slice of orange and strawberry.  Sip slowly and let the flavors mellow you mood.  Repeat as often as necessary.
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