When a holiday associated with a very popular cocktail falls on a Friday, that is indeed reason for celebration.
But Cinco de Mayo isn’t just an excuse to sip Mexico’s ode to the Sour, that wonderful band of cocktails that employ the combo of spirit-citrus-sweet. It’s actually a day that commemorates a particular battle during the Franco-Mexican War that occurred on May 5, 1862, when the Mexican Army defeated France’s forces in the Battle of Puebla.
It also happens to be the anniversary of La Fondita, Coche Comedor‘s non-alcoholic sister spot in Amagansett. “We’re launching this twice-as-festive, two-times chile-infused beauty for the holiday—a classic reposado Margarita underpinned with the bright, tart surprise of passion fruit,” says Coche’s beverage director, Chimney Macnaughton.
Raise a glass to one or both of these auspicious occasions by making Macnaughton’s spicy, citrusy, quenching cocktail tonight.
Hermanita Margarita
Ingredients
- 1 3/4 oz Oro de Lidia reposado tequila
- 3/4 oz Stirrings serrano chile-infused triple sec
- 1/2 oz passionfruit puree
- 1/2 oz fresh squeezed lemon juice
- 1/2 oz Giffard pimento d'espellere chile liqueur
- 1/4 oz agave syrup
Directions
- Combine all in ingredients in a shaker with ice and shake well, for about 10 seconds.
- Double strain over a giant ice cube in a double old-fashioned glass.
- Garnish with a lime wheel. Cheers!
To make the chile-infused triple sec:
- Cut, de-seed and roughly chop 50 grams of serrano peppers.
- Add the peppers to 750ml (1 bottle) of triple sec. Allow to steep for 1 hour.
- Strain and discard the peppers.
