Monday, November 13, 2017

Black Margarita - Margarita Negra

Black Margarita - Margarita Negra
Photo Leticia Alaniz © 2017
Margaritas are quite famous, but have you tasted a black margarita?  A black margarita is like a piece of the night in which the moon, the stars, and dreams culminate in a mysterious, dark and elegant cocktail.  It’s a romantic and gothic elixir that will wake your most poetic nocturnal inspirations.

It pairs well with a black tie tuxedo and a little black dress.  I’m nocturnal by nature and I love entertaining at night with delicious food by the moonlight.  So I served black margaritas at my most recent Noche dinner.  Noche is my secret dinner club in which friends gather for a feast, amazing cocktails and wine.  

Black margaritas are simple.  Its foundation is still tequila, sour mix, and fruit liqueurs.  But for this margarita I took a chance on an obscure or lesser known tequila from Los Valles, Jalisco called El Padrino de Mi Tierra. (El Padrino - The Godfather).  

Only 100% blue agave is used in this Reposado Tequila. Brick ovens roast the agave for 36-54 hours, allowing the tequila to retain the sweet natural mellow flavor. Slow-fermented 48-60 hours and then distilled in copper pot stills for a rich taste with notes of caramel and oak.  It’s excellent for high-end tequila cocktails.

El Padrino Reposado tequila is “rested”, which means it will have aged in oak between two and eleven months prior to bottling.  This gives the tequila a light color and depth of flavor. 

The black margarita gets it’s dark, striking black color from the Blue Curaçao and raspberry liquors.  Serve very chilled and enjoy the midnight stars! 


INGREDIENTS

  • 2 ounces El Padrino Reposado tequila
  • 1 ounce Blue Curaçao
  • 1 ounce raspberry liquor such as Chambord 
  • 1 splash of lime juice
  • fill with sour mix and cranberry or pomegranate juice
Mixing instructions:

Combine ingredients in a shaker with ice. Shake well and pour into a salt or sugar- rimmed glass. Garnish with lime.  

Written by Leticia Alaniz

©2017

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