Today is National Margarita Day and so we thought we would celebrate this popular and much loved cocktail with five Cazcabel Tequila cocktails from their range of authentic, high quality, natural tequilas as a follow up to last year’s three must try Margarita Day cocktails we brought you.
If you are unfamiliar with the Cazcabel Tequila range, it includes Cazcabel Blanco, Reposado, Coffee, Coconut and the world’s very first Honey Tequila.
The first cocktail we’d like to share with you is the Cazcabel Blanco Spicy Margarita, which is made with 50ml Cazcabel Blanco Tequila, 25ml Lime Juice, 20ml Agave Syrup, Half a Fresh Chilli or Four dashes of Green Tabasco. You will then need to shake all the ingredients with ice and strain into a rocks glass over some more ice and garnish with a chilli for the perfect cocktail.
Our second cocktail is the Cazcabel Coconut Margarita. This tasty cocktail is made with 50ml Cazcabel Coconut Tequila, 20ml Cointreau or Triple Sec, 25ml Lime Juice and 5ml Agave Syrup. Shake all the ingredients with ice and strain into a coupe glass and garnish with salt rime and a lime wheel.
The third cocktail on our list is the Cazcabel Blanco Blue Margarita, which is prepared with 40ml Cazcabel Blanco Tequila, 20ml Blue Curaçao, 25ml Lime Juice and 15ml Agave Syrup. Next, shake all the ingredients together with ice and strain into a rocks glass over some ice cubes and then garnish with a slice of dried orange.
Fourth on our cocktail list is the delicious and sweet Cazcabel Honey Margarita, for which you will need 30ml Cazcabel Honey Tequila, 20ml Cazcabel Blanco Tequila, 25ml Lime Juice, 25ml Pineapple Juice and 5ml Agave Syrup. Shake all the ingredients with ice and strain into a rocks glass over some more ice and then garnish with an orange peel and pineapple leaf.
Our fifth and final Margarita Day cocktail is the delicious Cazcabel Coffee Tiramisu Margarita, ideal for rounding off an evening meal. It is made with 40ml Cazcabel Coffee Tequila, 10ml Crème De Cacao and 25ml Almond Milk. Just shake all the ingredients with ice and strain into a coupe glass, and then garnish with cocoa powder and a chocolate biscuit for the perfect dessert!
Simon Burrell is Editor of Our Man On The Ground, a member of The British Guild of Travel Writers and professional photographer.
Photographs courtesy of Cazcabel Tequila