And, what could possibly be the cocktail of choice? Why, the Carrot Cilantro Margarita, of course.
The Belle of Ballast Point and I enjoyed one of these intriguing beverages at the Boucherie in New Orleans a few weeks ago.
At first sip, this Margarita confused the taste buds just a tad, because this wasn't the typical Margarita, and wasn't what the buds of taste and the brain were expecting. Just the same, this was a very innovative and refreshing adult beverage. Boucherie made theirs with Cazadores Blanco Tequila, carrot juice, Cointreau, Moscato d'asti, muddled cilantro and lime.
I decided to give this Margarita a go after returning to the paradise that is SOG City (south of Gandy in Tampa).
Due to availability and to keep the costs down just a bit I made a few adjustments, but what I came up with is a real close approximation of the carrot Margarita served by Boucherie.
First, a couple of notes on the ingredients.
I used a Ballantore Gran Spumante sparkling wine. This is a slightly sweet wine reminiscent of the Moscato that I couldn't find at the neighborhood ABC.
I used Bols Triple Sec instead of Cointreau because of price and since I have no use for it other than in this cocktail. As for the tequila, Jose Cuervo Traditional Reposado. The carrot juice I found at Publix (where shopping is an adventure), but I had to ask.
Carrot Cilantro Margarita
1/2 ounce fresh lime juice
1 tablespoon cilantro -- finely chopped
1 ounce tequila
1 ounce carrot juice
1/2 ounce Triple Sec
Semi-sweet sparkling wine to top off each glass
Muddle lime juice and cilantro in the bottom of a high-ball glass.
Fill the glass with ice and remaining ingredients. Stir and garnish with a lime slice.