I adore May. In May we truly begin to emerge from our winter shells here in the Northwest. Even on it's first day, May brings promises of long evenings, sun filled skies, and air heavy with the sweet scent of blossoms budding. The rains have gone, and with them the dark dreary days of winter have finally passed. While all that is positively delightful, there is another reason I so look forward to the beginning of this marvelous month, Cinco de Mayo. Any excuse to sear cumin spiced meat over hot coals, dip salty crisp corn chips in vegetable studded avocado, and sip tequila spiked with fresh lime is a day to look forward to in my book. This year Cinco de Mayo falls on a Sunday, a Sunday that, according to the weatherman, is going to reach nearly 80 degrees. This is nothing short of a miracle in my little corner of the world. Considering I've celebrated many a fourth of July with temperatures in the 60's, a truly warm, sunny Cinco de Mayo is even more reason to rejoice and celebrate - and what better way to kick things off than with a perfect margarita.

I've tried tequila every which way and I've come to the conclusion that you just can't go wrong. Palomas, with their distinctive mix of grapefruit and lime are delightful. Straight up with a Corona chaser, brilliant. And you can rarely go wrong with just about any form of margarita. For this version, I created a simple twist on the classic mix of lime and tequila by adding a splash of rose simple syrup to the mix. The combination of tart lime, peppery agave, and sweet floral rose is quite unexpected but simply perfect for Spring.

So don your favorite sundress, soak up that sunshine, breathe in those savory fumes tumbling off your barbecue and mingling with the scent of your neighbors freshly cut grass - and enjoy the first few sips of this delightful little margarita.


serves 2

- 4 oz or 1/2 cup 100% agave silver tequila
- 1/2 cup fresh lime juice
- 2 ounces rose simple syrup

Stir all ingredients into a small pitcher, pour over two glasses filled with liberal amounts of ice.


- 1 cup sugar
- 1 water
- 1/3 cup rose water (can be found at Mediterranean markets)

Mix water and sugar in a small heavy bottom saucepan over medium heat. Cook for approximately 10 minutes, stirring occasionally to dissolve sugar. Remove from heat and stir in rose water. Cool before use. I store my leftovers in a small sealed ball jar in the refrigerator.


1 comment:

  1. i am so looking forward to trying this out.... and i may even have to wear the nailpolish you are wearing (as i have a matching colour at home!).
    thank you so much for sharing!

    inconsistency rang the horse



welcome to a feasted life. a place to savor all the delicious morsels this life has to offer. from a scrumptious plate of food, to an intoxicating handcrafted libation. a splendid soiree, to an arousing adventure on the road. it's the little details in life that make it so worth feasting upon. follow me, as I devour and share all the little pleasures this life has to offer.

Powered by Blogger.

Search This Blog