Sweet and Spicy Margarita and my Granny’s 85th Birthday!

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Sweet and Spicy Margarita

The Tipsy Boar in Fort Lauderdale may not have much in the way of vegan food, but they make a mean margarita!

I have really been off of my Friday Cocktail game lately, haven’t I? Last week I had that yummy cranberry mulled wine, but other than that for the past few weeks it’s been a homemade cold remedy and a lot of excuses. I’m hoping to be back with a bonafide cocktail recipe for you next week, and today I’ve got a lovely cocktail to share. It’s just not my own recipe. It’s not really a recipe at all – it’s my best guess based on one of the best margaritas I’ve ever had.

Last week I traveled to Fort Lauderdale for my granny Daniele’s 85th birthday. Granny lives in St. Aubin, France, and she visits the U.S. once a year around the holidays. Her birthday is December 9th, and we celebrated last weekend in Florida.

family

Four generations at one table!

The place we went – The Tipsy Boar – is not a super vegan-friendly restaurant. There’s one vegetarian main dish on the menu (hello, mayo!), but since I knew the pickin’s would be slim, I pre-ate.

The Tipsy Boar may not be the best place for a vegan meal, but for cocktails, I’m a fan! They’ve also got french fries that they make with truffle oil, and if you ask them to hold the Parmesan, they’re vegan. And delicious!

truffle fries

We had a lovely time eating, drinking, gabbing, walking around downtown Fort Lauderdale, and celebrating granny Daniele!

Sweet and Spicy Margarita

The cocktail I ordered is my sister’s and my favorite on the menu there – the Sweet and Spicy Margarita – and the margarita recipe below is my best guess.

Yield: 1 margarita

Ingredients

  • 1 1/2 ounces Herradura Reposado tequila
  • 2 tablespoons habanero jam
  • 1/2 ounce Mariposa (agave liqueur)
  • juice of 1 fresh lime
  • water
  • sliced jalapenos, for garnish

Method

  • In a cocktail shaker, combine the booze, jam, and lime juice, and pour into a salted pint glass full of ice. Top off with water, stir, and garnish with a couple of jalapeno slices.
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