devil’s margarita
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devil’s margarita
If you ever do events, I highly recommend putting at least one margarita variation on your menu.
Should it be this one? Depends if you want to torture yourself with delicately floating wine on possibly hundreds of cocktails like I did during Formula 1 in Las Vegas.
The Devil’s Margarita, to me, is just loosely your favorite margarita recipe topped off/garnished with a red wine float.
Aesthetically, it’s obviously beautiful — who doesn’t love the sight of layering like that? But the wine choice should be strategic: something light to medium bodied with a healthy amount of earthy tones to it to pair well with the Tequila you chose.
If you picked reposado, maybe pair it with a wine that also had some wood aging to tie them together. Or just do whatever floats your boat.
Ingredients
2 dashes 80:20 saline solution (recipe here)
0.25oz | 7.5ml agave syrup (3 parts agave nectar, 1 part water)
1oz | 30ml fresh lime juice
0.75oz | 22.5ml Cointreau or triple sec
1.5oz | 45ml tequila blanco or reposado of choice
Cocktail Directions
Combine all ingredients into a shaker tin, add ice, shake, and double strain into a chilled coupe glass rimmed with cinnamon sugar (I hit mine with a bit of nutmeg too because I’m on the naughty list).
Garnish with an expressed orange peel.
