What will they think of next? (May edition)

This month marks a lot of things -- May Day, of course, plus Mother's Day, Memorial Day, National Hoagie Day, Limerick Day, Eliza Doolittle Day, National Hamburger Day, End Of The Middle Ages Day, National Macaroon Day...

But, in the world of international celebrations, Cinco de Mayo celebrations have grown from Mexico to be celebrated around the world. And with May 5th -- which commemorates a Mexican victory over the invading French at the Battle of Puebla in 1862 -- looming, that Mexican cocktail icon klnown as the margarita comes to the fore. Here are three examples of innovative twists on the basic drink.


Ronaldo P. Colli, mixologist at the Americano restaurant in San Francisco, was asked by the makers of Gran Gala Triple Orange Liqueur to come up with a seasonal margarita showcasing their product.

1 1/2 ounces ultra premium tequila
3/4 ounce Gran Gala Triple Orange
1 ounce orange juice, freshly squeezed
1/2 ounce lime juice, freshly squeezed
1/4 ounce agave nectar
1 lime wheel
1 orange peel

Pour Gran Gala, tequila, orange juice, lime juice, agave nectar and orange peel into a shaker with ice. Shake vigorously and strain into a chilled glass filled with ice. Strain into a chilled margarita glass if you prefer your margarita up. Garnish with a lime wheel and the same orange peel on top of the cocktail. Salted rim is traditional, but optional.

(Agave nectar is a natural sweetener. Adjust according to desired sweetness. Available at gourmet stores or from online retailers.)


This recipe comes courtesy of the Texas Margarita Web site.

2 ounces tequila
3 tablespoons fresh lime juice
1/4 cup cream of coconut
1 cup ice

Place all ingredients in a blender and blend until smooth. This makes one drink.


Celebrity chef Tyler Florence developed this particular recipe for the Food Network.

1/4 cup pomegranate juice, plus seeds for garnish
4 ounces tequila blanco
1 ounce Triple Sec
2 ounces fresh lime juice
12 ounces ice cubes
Margarita salt, optional

Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top.

[Go here for my archive of monthly cocktail recipe collections.]

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