Mexican Independence Day is celebrated on September 16. No, it is not on May 5th. Really, Google it if you don’t believe me. I’ll wait.
If Mother Nature is blessing you with an extended summer (read scorching hot and humid) like she is us here in Southern California, you might want something cool and refreshing to drink to celebrate.
We’ve got a few choices for you
- Classic Margarita – tequila, lime and triple sec
- Micheladas – beer, tomato juice and spices
- Berry Hibiscus Cooler – my version of Agua de Jamaica – a non alcoholic herbal tea
- lime wedge
- coarse or Kosher salt
- 1 ½ ounce tequila
- 1 ounce lime juice
- ½ ounce triple sec
- ice cubes
- Place salt in saucer or small bowl. Moisten rim of glass with lime wedge and dip in salt.
- Place tequila, lime juice, triple sec and ice cubes in cocktail shaker. Cover with lid and shake vigorously. Pour into prepared glass and garnish with lime wedge. Salud!
– 375 ml (12.6 ounce) bottle of tequila
– 250 ml (1 cup) lime juice
– 125 ml (1/2 cup) triple sec
- course ground (Margarita or Kosher salt)
- chili powder (to taste)
- ground cumin (to taste)
- 6 ounces Mexican beer
- 1 ounce tequila
- 1 tablespoon lime juice
- 2 dashes Worcestershire sauce
- Tabasco sauce (to taste)
- chilled tomato juice
- Combine salt, chili powder and cumin and place in shallow bowl or saucer. Cut the lime in quarters and squeeze juice around rim of 10 or 12 ounce glass. Salt the rim of the glass.
- Fill glass about half full of ice. Add beer, tequila, lime juice, Worcestershire and Tabasco sauce. Fill glass with tomato juice. Stir. Garnish with a wedge of lime.
Berry Hibiscus Cooler
- 1 quart water
- 1 cup dried Hibiscus flowers (may be labeled Jamaica)
- 3/4 cups sugar (or other sweetener)
- 1 quart ice cubes
- 1 cup berries (fresh or frozen)
- In a medium saucepan bring water to a boil. Remove from heat and add flowers. Let steep for 5 minutes. Add sugar and stir until dissolved.
- Put ice in a 2 or 3 quart pitcher. Strain Hibiscus tea over ice to remove flowers.
- Reserve a few berries for garnish if desired, crush remaining berries with a wooden spoon. Add to pitcher. Stir and serve with berry garnish.
And if you want some food choices to enjoy those drinks with:
Enchiladas – labor intensive but delicious
Posole – this is a quick version of the traditional long cooking pork and hominy stew
Slow Cooker Chicken Mole – meat and chocolate, don’t knock it til you try it
Until next time, happy (and responsible) drinking.