The best margaritas use tequila made with 100% blue agave; all of your headaches, hangovers, and tequila horror stories come from cocktails made with inferior spirits. Fresh-squeezed juices also make a big difference.
The sky is the limit when it comes to spice in margaritas – some crank the Scoville units all the way up to ‘face melting.’ That doesn’t really work well for the Minnesota palette, so striking a balance should be the goal even for spicy margaritas around here. I think that Sonora Grill walks the line nicely with their Obregon Margarita, named the Best Margarita of 2015 by CityPages.
The key is combining silver tequila infused with serrano peppers – themselves a step up in spice from jalepenos – and sweeter-than-sugar agave nectar. The result is a margarita that’s just this side of “too spicy” for most Minnesotans, with a pepper finish that tingles instead of scalds.
- 1 ½ oz Serrano pepper-infused Tequila*
- 1 ½ oz lime juice
- 1 oz agave nectar
- 1 oz basil syrup
* Let 3-4 whole serrano peppers rest inside a 750 ml bottle of silver tequila for several days, then use as you would any tequila.
Combine all ingredients in a shaker, over ice. Shake and strain into a lowball glass filled with fresh ice; garnish with a serrano pepper slice and a basil leaf.
Sonora Grill brings a Spanish & South American infusion of fresh flavors and news dishes to Minneapolis. After years in the Midtown Global Market, Sonora Grill has permanently moved to the Longfellow neighborhood.
3300 E Lake St.
Minneapolis, MN 55406