Cucumber Margarita
For a refreshing twist on the classic margarita, Adrian Jarrett, a bartender at Agave House, 943 E University Blvd., suggests using cucumber as the main flavor.
“We’re a Mexican restaurant so it would be wrong not to make a margarita,” said the bartender of several years.
Here’s how he would make it:
- One ounce of lime juice
- Muddled cucumber
- One and a half ounces of tequila
- Half an ounce of agave syrup
If you’re feeling fancy, top it with cucumber slices and everyone will be impressed.
Brittney Gregory created a margarita at Frog & Firkin that will transport you to paradise.
Coconut Watermelon Margarita
If you’re in the mood for a fun and flavorful cocktail, Brittney Gregory has cracked the code for a coconut watermelon margarita.
Gregory has been a bartender for 15 years and currently works at Frog and Firkin, 874 E University.
Her coconut watermelon margarita will transport you straight to paradise this Cinco de Mayo.
Here’s how she says to make it:
- One shot of tequila
- Half a shot of triple sec
- Monin watermelon syrup to taste
- Monin coconut syrup to taste
- A splash of blue curaçao for color
- Lime juice
- Sour mix
Dirty Horchata
Bartender Lily Karlson has a dirty horchata that spices up the classic Mexican favorite,at The Blind Pig, 943 E University Blvd #115.
Karlson has been working there for a year and balances it with being a senior at the University of Arizona.
Here’s how she would make it:
- Chilled pre-made horchata (made of water, rice, cinnamon, sugar and vanilla)
- One ounce of Kahlua
- A splash of cold brew coffee
Lily Karlson makes a cocktail at the Blind Pig that will remind you of Mexican candy.
Mexican Candy Shot
Last but not least, Karlson recommends her favorite Mexican candy shot to end the day.
Here is the recipe:
- 1 ½ oz of tequila
- ½ oz of watermelon liquor
- ½ oz of lime juice
- A dash of tajin to taste
Line the rim with tajin and enjoy!
Arizona Sonoran News is a news service of the University of Arizona School of Journalism.
