Zahanorita - a Carrot Margarita!
One of my favorite restaurants near my house, Le Taq, serves these and I cant just have one. So lovely and refreshing and DIFFERENT. A pleasant shake-up from the traditional margarita with the same ability to pair wonderfully with Mexican or Tex-Mex food. ***There is a recipe for the cilantro simple syrup below but I've made it without and it still tastes good. It just tastes that much BETTER with it.
READY IN: 5mins
SERVES: 1
YIELD: 8 Oz Beverage
UNITS: US
INGREDIENTS
Nutrition- ice cube
- 2ounces tequila (preferably reposado)
- 1ounce fresh carrot juice
- 3⁄4ounce fresh lime juice
- 3⁄4ounce triple sec
- 1⁄2
- 1⁄4ounce orange juice
- 1pinch ground cumin
Advertisement
DIRECTIONS
- (1) SPREAD a little kosher salt on a small plate.
- (2) MOISTEN the outside rim of a chilled rocks glass with the lime wedge, and, holding the glass at an angle, roll the outside rim in the salt.
- (3) FILL the glass with ice.
- (4) FILL a cocktail shaker halfway with ice, and add tequila, carrot juice, lime juice, triple sec, cilantro syrup, and orange juice.
- (5) COVER and shake vigorously for 15 to 20 seconds.
- (6) STRAIN into the glass, garnish with cumin, and serve immediately.
- *CILANTRO SYRUP.
- ½ cup granulated sugar.
- ½ cup water.
- 1 bunch fresh cilantro, stems included.
- (1) COMBINE sugar and water in a small saucepan, and bring to a boil over medium-high heat, stirring to dissolve the sugar.
- (2) REMOVE from heat and add cilantro.
- (3) SET ASIDE to cool to room temperature, about 1 hour.
- (4) STRAIN mixture through a fine-mesh sieve into a jar with a tight-fitting lid, discarding contents of the sieve.
- (5) REFRIGERATE until ready to use, up to 2 weeks.
Advertisement