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 43, Grand 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
- Squeeze orange and lemon juices into a cocktail shaker.
- Add tequila, Licor 3, and Grand Marnier.
- Add ice shake vigorously for 30 seconds
- Rub the rim your margarita glass with a slice of lemon
- Dip the rim in a plate of sugar (used colored sugar for an even more festive look)
- Add crushed ice to margarita glass and pour Costa ‘Rica over ice
- Swirl strawberry syrup on top (the syrup is heavier, so it will sink to the bottom like a Costa Rican sunset)
- Garnish with a slice of orange and strawberry. Sip slowly and let the flavors mellow you mood. Repeat as often as necessary.