Memorial Weekend Margaritas Gone Wild: Shaken Up Seven Ways
By: Brian Garrido
The International Bartender’s Association (IBT) defines a margarita as having three ingredients: tequila, lime juice and triple sec, a sweet orange tasting liquor. The drink is defined as a classic by the organization’s more than seventy-five global chapters, which include the United States, England, Australia, Italy, China and, of course, Mexico.
In the Valley, our mixologists have used their inventive imaginations to play around with the original, probably more so than any southwestern city. After all, the tart but sweet beverage was discovered by the border of Mexico either in the U.S or our neighbor’s side (depending on whom you believe). It’s our hometown cocktail. Scouring our city for unusual forms of the potent potion, we followed the rules that any libation calling itself a margarita includes tequila, a form of citrus and a sugar such as agave or honey, in place of the orange flavored liqueur. If we saw an ingredient used twice in any establishment, such as a cucumber with a chile or pepper, we crossed it off our list.
Now that Cinco de Mayo and National Margarita days are behind us, we need to find new reasons to break out the agave-based liquid. This isn’t meant to be the most definitive, but rather to showcase the unique in a handy guide for the upcoming summer season.
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Snow Cone Margaritas, Diego Pops
As kids, a snow cone was a tasty treat to beat the heat, a ball of ice coated in a favorite flavored syrup like cherry or orange and served in a paper cone. At Diego Pops, which is best described as if Lucy and Ricky Ricardo opened a restaurant, imbibers will find the Snow Cone revived in an adult form in two flavors, Watermelon Lime and Mango Elderflower. The shaved slush is formed into a globe, which is placed on top of a salted rimmed glass. Poured over this unique presentation are the makings of a margarita along with the aforementioned flavors. At $9.00 each, a fun way to beat the Phoenix warmth.
Snow Cone Margarita, Diego Pops
4338 North Scottsdale Road, Scottsdale
(480) 970 – 1007
Farmers Market Margarita, Sol Cocina
The mini-group, featuring Baja Peninsula flavors, has two California outposts and one in Scottsdale Quarter. At the Arizona location, they have created a thoughtful and tasty brew, changing with the availability of market fresh ingredients. The mixologist stirs up Don Julio Blanco with any seasonal herbs, fruits and chilies. For summer, just think: strawberry, mint and Fresno or blueberry, jalapeño and basil – the combinations are endless. One size fits all at this family-friendly place. $14.
15323 N. Scottsdale Road, Scottsdale
(480) 245 – 6708
Aguacate (Avocado) Margarita, The Mission
By simply mashing avocado into Cruz de Sol tequila, triple sec and freshly pressed lime, a thick but rich and smooth infusion beats the summer nights. And when the snowbirds are gone, Scottsdale belongs to the residents and the streets are quiet, stars are bright, and the world seems perfect as you languish in this romantically lit modern Latin American eatery. $13.
3815 North Brown Avenue, Scottsdale
(480) 636 – 5005
Blood Orange Margarita, Joyride Taco House
At the lively tropical ambiance of Joyride, mixologist Brent Karlicek conceived several scrumptious sippers that include the Imperial (brandy, American cinnamon, mango syrup and tequila) or the Sloe Ride (Sloe gin, blueberry-infused tequila, Tiki bitters and house sour) – but they didn’t quite make the list as they both lacked a heavy citrus component. However, the Blood Orange made the grade (blood orange, triple sec) which included a hibiscus syrup giving the concoction lovely floral undertones. $9.75.
5202 N. Central Avenue, Phoenix (602) 274 – 8226
302 N. Gilbert Road, Gilbert (480) 632 – 8226
Spirit Animal, Okra
The most recent addition to Chef Cullen Campbell’s oeuvre is Okra, an eating homage to his southern roots. On certain days of the week, diners can savor a low-country boil, barbeque with pickles or shrimp and grits. On the regular menu, there is a luscious smoked ham hock and black-eyed peas or fried chicken, served with Tennessee or Italian spices to warm things up. Wash it down with liquor master Micah Olson’s Spirit Animal, a spiced and fruit forward invention of tequila, sherry, lime, apple juice and housemade pear bitters. Not called a margarita, but it had all the elements. $10.
5813 N. 7th Street
(602) 296 – 4147
The Legend, Taco Guild
At this former church turned restaurant, the delicious Jalisco recipe based tacos are paired with some very distinctive agave bevvies. Local Phoenix based musician Roger Clyne’s (Roger Clyne & the Peacemakers) tequila Mexican Moonshine Blanco, which is stirred in with Hangar One Mandarin Blossom, oranges, limes – and for some gusto – crushed black peppercorns. $8.95.
The Legend, Taco Guild
546 E. Osborn Road, Phoenix
(602) 264 – 4143
Angel Water, Salty Señorita
A very Americanized Mexican restaurant serves up some crafty margaritas. Most though, lacked one ingredient for us to consider until we came across the Angel Water. Citrusy sangria meets margarita, and a marriage was made in heaven. Very sweet, full of citrus… and strong like a Mack truck. Yep, it hit the right notes. $11
3758 N. Scottsdale Road, Scottsdale (480) 421 – 0501
8011 W. Paradise Lane, Peoria (623) 979 – 4822
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