Happy Cinco de Mayo! This is a celebratory day in our house as it is also David’s birthday. (Happy birthday my love.) The funny thing is, David has spent the May 5ths of his college and beyond years at Mexican restaurants drinking Dos Equis and eating enchiladas, so in recent years he has been wanting to do something different for his birthday and I can’t say I blame him. Tonight I’m making him a delicious Italian meal complete with vanilla caramel budino with salted caramel sauce for dessert. To get a taste of Cinco de Mayo (on the 4th) we made blueberry margaritas. This is a nice twist on a typical margarita. It uses reposado instead of silver tequila, fresh blueberries, and a surprising and genius addition of orange bitters. These margaritas were amazing and would be delicious served alongside a giant batch of guacamole and salty tortilla chips. Have a happy Cinco de Mayo no matter how you choose to celebrate-whether it be with burritos and beer or pasta and wine.
from: Food + Wine
¼ cup fresh blueberries
1 ounce fresh lime juice
4 ounces reposado or añejo tequila (I used Don Julio reposado)
1 ½ ounces simple syrup
few dashes orange bitters
kosher or sea salt for rimming the glass
Rub a lime wedge around the rims of two short glasses and dip the rims in salt. Fill with ice.
In a mixing glass, muddle the blueberries with the lime juice until the blueberries are pulverized. Add the tequila, simple syrup, orange bitters, a handful of ice and the leftover lime wedge. Shake vigorously and strain into the two salted glasses.