I’ll never forget the margarita cocktails we had at Manzanilla, a wonderful restaurant in Ensenada, Mexico. It was there that I truly learnt to appreciate how the quality of tequila and the freshness of the lime juice elevates the cocktail to great heights.
The spicy margarita recipe here is courtesy of Espolòn, one of the world’s leading tequila brands. In the 25 years since it was first produced, it has earned a loyal following among tequila connoisseurs. From the original vision of founder Cirilo Oropeza, to the iconic rooster on the label, Espolòn is driven by a rebellious spirit that is the foundation for the brand’s first global campaign, To the Bone.
The pride of Casa San Nicolás, Espolòn is distilled from hand-harvested 100% Blue Weber Agave in Los Altos, the highlands region of Jalisco. The late Cirilo Oropeza used his engineering background and decades of knowledge in traditional tequila production to create top-quality tequilas that were uniquely his own. His entrepreneurial spirit saw him using imaginative techniques like playing classical music to fermenting yeast, and balancing column and pot still distillation.
The Espolòn labels pay tribute to 19th century artist José Guadalupe Posada, whose most famous work, the calaveras (skeletons), were a powerful commentary on social injustice. The labels for Espolòn’s three tequilas spotlight different moments in Mexican history, led by the legendary rooster, Ramón.
Blanco, used in the recipe here, has aromas of sweet agave, tropical fruit, and lemon zest, hints of pepper and a soft, light-to-medium bodied palate. Notes of vanilla bean and grilled pineapple make for a stylish, clean finish.
Reposado entices with a spicy caramel fudge aroma and a bold, medium-to-full bodied palate with rich notes of roasted agave. Its notes of sweet tropical fruit, vanilla and spices end with a smooth, spicy finish.
Anejo has a touch of butterscotch in its caroma, along with roasted agave and earthy wood. Medium to full-bodied with a velvety mouthfeel, it has notes of caramel, vanilla, dried fruit, and chocolate.
Spicy margarita cocktail. Image by Hansuan Fabregas from Pixabay.
Spicy Margarita
45ml Espolòn Blanco/Reposado
15ml Ancho Reyes Verde/Original
25ml Fresh lime juice
5ml Agave syrup
For the rim:
Tajin (Mexican classic seasoning)
Shake ingredients with plenty of ice. Double strain into a coupette. Garnish with lime peel/wedge.
