- 5 fresh limes, 4 juiced and 1 sliced into wedges
- 2 1/2 ounces tequila blanco (I used Espolòn)
- 2 ounces simple syrup
- 20 cilantro leaves, stems included
- 2 cups ice
- 2 tablespoons Chili salt for the rim (optional)
- Combine ingredients in a blender and blend until it's a slushy consistency.
- Dip the rim of your glass in a bit of the simple syrup and then the chili salt.
- Pour the marg into the glass, garnish with a lime wedge and cilantro sprig and enjoy!
Happy Cinco de Drinko dudes!
In honor of the holiday, I’m going to ask you guys to mix up this festive AF cocktail for yourself, your WOE’s, and an extra one for me because this WOE is werk werk werk werk werk until Sunday night!
There are two drinks in this world that I have taken a sip of and immediately known that I’ve just sprouted a lifelong memory, and this is one of them. I had it at the Restaurant bar at Condesa DF in Mexico City*, at sunset after a long day walking around the city tasting and smelling and feeling as much as I could with a dear friend (and maybe scoring some crappy weed off of a restaurant valet outside of a 7-11). It was refreshing and light, and gave me the exact boost I needed to shake off the daytime dust and head into the night, where a mescal tasting between friends awaited on the roofdeck. I am notoriously crappy at carrying my day drinking past sunset – I usually decide I need a “quick nap” which turns into a 3-hour nap followed by a desperate shower followed by admission of defeat followed by a planet earth marathon – and this is the only drink that has ever handily brought me back to life. And it’s simple simple simple. So, wazz it up in your blender, serve it up next to whoever is touting their “famous” guacamole recipe this month (I think it’s Jack White), or my own Shrimp Tacos, and get weird!
* If you ever find yourself in Mexico city, I cannot recommend this hotel enough! It’s situated in the coolest part of the city for the 25+ set (read: fun and chic without the tomfoolery of the recently-legal set) has an amazing 1960’s modern architectural style, and sports an open air rotunda throughout, making the first floor bar at once cozy and open.