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Cinco de Mayo may be over, but the bracing tang of an icy margarita is a staple all summer long (or anytime, for that matter). And while the traditional salt, lime and tequila concoction is tough to beat, we’ve seen trendier flavors popping up all over the place lately.
Verdad in Bryn Mawr makes a delicious honey margarita with añejo tequila, honey, lime and pineapple juices, plus jalapeño. Diners at Conshohocken’s Coyote Crossing rave about the margarita made with freshly squeezed blood oranges and limes. We like the sound of the pepino margarita from West Chester’s Más Mexicali Cantina. The main ingredient is fresh cucumber, which gives the citrusy cocktail a cool, energizing kick. Bartender Patrick Krackow starts with two quarter-inch slices of cucumber and muddles them at the bottom of a pint glass. He then adds ice, 1 ¼ ounces Sauza Blanco tequila, ¾ ounce triple sec, the juice from one fresh-squeezed lime, and 1 ½ ounces of simple syrup (one part water to one part sugar, boiled then simmered until sugar is dissolved). All the ingredients are shaken right in the glass. Salt the rim if you’d like, but this refreshing drink is just fine without it.
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