I would just like to acknowledge the fact that Cinco de Mayo and the Kentucky Derby falling on the same weekend has caused me a significant amount of stress. Two opportunities for epic parties, and I have been forced to choose a single one. It’s a travesty. (Hypothetically, one could celebrate both, but I’m old and can no longer handle back-to-back festivities. Sad, but true.)
I debated the merits of both events last week, and weirdly, I almost went with Derby. I very much appreciate the classy elements of a good Southern-themed shindig, I’m a sucker for bourbon, and I look surprisingly good in large hats. Plus, I’ve hosted infinity Mexican fiestas, so I figured it was probably time for me to branch out, right?
But then my roommate got involved. Needless to say, he was staunchly in camp Cinco de Mayo, which made my decision that much more difficult.
I briefly considered hosting some sort of hybrid affair, such as “Donkey Derby,” “Kentucky Fiesta,” or “Pinstripes and Piñatas” (sometimes I’m blown away by my own creativity), but the logistics didn’t pan out. As much as I love the idea of wearing a garden party outfit with a sombrero, the thought of consuming bourbon with tacos or pecan pie with tequila was just upsetting. No bueno. It had to be one or the other.
If you read yesterday’s post, you already know that I ultimately decided to host a Cinco de Mayo soirée. Sure, Logan had something to do with it, but ultimately it was my decision. I’m a fiesta girl at heart. Plus, the more I thought about it, the more I realized the many drawbacks of the Kentucky Derby. It involves horses (you know how I feel about animals), gambling (which is bad for my anxiety), and hat hair (unforgivable).
There are no drawbacks to Cinco de Mayo.
There is only happiness, and Vegetable Fajita Salad, and Grapefruit Margaritas with Chipotle Chile Salt and Lime…
The combination of fresh pink grapefruit and lime juices, good tequila, and agave is truly a beautiful thing. And the chipotle chile salt with lime zest, inspired by a recent trip to Mission Cantina, is a serious game changer. The kick of heat from the chile powder enhances the tart-sweetness of the margarita, and each sip is somehow spicy, smoky, and refreshing all at the same time. It’s magical. I’m considering making Grapefruit Margaritas my signature drink.
Full disclosure, these are some pretty stiff margs. I believe in strong drinks, but if you happen to be a pussy prefer a less boozy cocktail, just scale back the tequila in the recipe by an ounce. Oh, and I highly recommend dressing these up with a splash of Prosecco or Champagne for special occasions. Sparkling margaritas are very fancy.
Happy Friday, peeps! Let’s get weird.
Grapefruit Margaritas with Chipotle Chile Salt and Lime: (Makes 2 serious margs, 4 baby margs)
5 ounces 100% agave tequila (preferably reposado)
6 ounces fresh pink grapefruit juice
1.5 ounces fresh lime juice
1 ounce light agave nectar
For the Chipotle Chile Salt:
½ tablespoon kosher salt
½ tablespoon chipotle chile powder
½ teaspoon lime zest
Preparing your Grapefruit Margaritas with Chipotle Chile Salt and Lime:
-Let’s start with the chipotle chile salt. In a small bowl, combine the kosher salt, chile powder and lime zest.
- 5 ounces 100% agave tequila (preferably reposado)
- 6 ounces fresh pink grapefruit juice
- 1.5 ounces fresh lime juice
- 1 ounce light agave nectar
- ½ tablespoon kosher salt
- ½ tablespoon chipotle chile powder
- ½ teaspoon lime zest
- In a small bowl, combine the kosher salt, chile powder and lime zest.
- Moisten the rim of two glasses (or mason jars because they’re festive) with a lime wedge. Gently dip the rim of each glass in the chile salt and twist to coat. Briefly set aside while you whip up your margs.
- Place the tequila, grapefruit juice, lime juice and agave nectar in a cocktail shaker with ice. (If you don’t have a cocktail shaker, relax. You can just mix the ingredients in a large glass.) Shake vigorously and pour over ice into each of your rimmed glasses and serve!