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Entries tagged with 'margaritas'

Grandote (Para Dos) from West of Pecos

Serious Eats Lauren Sloss Post a comment

This summery, herbal margarita-for-two is available at West of Pecos in San Francisco. More

Fresh Cantaloupe Margaritas

Serious Eats Maggie Hoffman 2 comments

Use ripe cantaloupe for this delicately-flavored margarita. More

Fresh Watermelon Margaritas

Serious Eats Maggie Hoffman Post a comment

To get the watermelon flavor to really come through in this thirst-quencher, you'll whir an ample amount of ripe cubed melon (seedless is best) in a blender with a little kosher salt. Be sure to strain through a fine-mesh sieve to avoid any pulp in the drink. More

Rhubarb-Strawberry Margaritas

Serious Eats Maggie Hoffman 1 comment

If you like strawberry rhubarb pie, you may find it hard to resist this fruity margarita, which arrives in a lovely shade of rose. More

DIY Sour Mix

Serious Eats Marcia Simmons 8 comments

The true beauty of making this mix is having a fresh, versatile, and easy cocktail mixer for parties. There's no reason to buy sour mix when in 10 minutes you could hand-make something that's infinitely more delicious. More

Cinnamon-Tamarind Margarita

Serious Eats Maggie Hoffman 2 comments

This margarita is super tart and fresh, with the slightly earthy notes of tamarind and cinnamon coming through. Use a good 100% agave tequila, blanco or reposado. The spice of the tequila echoes beautifully though this cocktail, and a little Cointreau adds a hint of orangey sweetness. More

Prickly Pear Margarita with Ancho Chile Salt

Serious Eats Andrea Lynn Post a comment

[Photographs: kretyen] Recipe adapted from Mercadito Restaurant's Day of the Dead menu.... More

Cook the Book: Champagne Margaritas

Serious Eats Caroline Russock 5 comments

While tequila can sometimes be a polarizing, I have yet to meet anyone who doesn't enjoy a glass of Champagne. In Fiesta at Rick's, Rick Bayless makes one of the most light and lovely apertifs I've had in a long time. Mixing up a batch of these at home brought to mind the easy drinking qualities of a mimosa as well as the bracingly limey refreshment of a margarita. More

Cook the Book: Watermelon Margaritas

Serious Eats Caroline Russock 9 comments

The Tex-Mex Grill and Backyard Barbacoa Cookbook has no shortage of Texas-style cocktails, but these Watermelon Margaritas seemed refreshing enough to cool us down, even when the AC wasn't doing the trick. Instead of throwing all of the ingredients into the blender, Robb Walsh uses the watermelon in two ways. First the melon is cut into cubes and gently juiced through a colander to make smooth, entirely seedless, and virtually pulpless juice. Then the watermelon cubes are transferred to the freezer to cool and be used instead of ice cubes. More

Cook the Book: Watermelon-Ginger Margarita

Serious Eats Lucy Baker 4 comments

Author Jessica Strand uses fresh, puréed watermelon and a combination of fresh and crystallized ginger to create a drink that is sweet, refreshing, and infused with a subtle, spicy heat. More

Bobby Flay's 'Mesa Grill Cookbook': Tangerine Margarita

Serious Eats Jenn Smith Post a comment

Before he was an Iron Chef, before challenging other cooks to a Throwdown, before planning an upscale burger joint, Bobby Flay was a cook with a passion for the flavors of the Southwest—smoky, spicy, fruity. He translated this love of... More

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