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
A classic Margarita recipe made with tequila, triple sec and lime.
- lime wedge
- coarse or Kosher salt
- 1 1/2 oz tequila
- 1 oz lime juice
- 3/4 oz 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!
Michelada is a refreshing Mexican drink made with beer, tequila and tomato juice.
- 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.
This Berry Hibiscus Cooler is a bright, tangy tisane made with hibiscus (Jamaica) and fresh berries. Perfect for cooling off in summer.
- 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.
based on recipe from Just Dip it in Chocolate
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.