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

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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