Last week I blogged about a new cookbook that harnesses the power of mesquite, a ubiquitous southwestern legume whose seeds and pods can be used as ingredients for a variety of dishes. I also included a recipe for mesquite tamales. They sound delish, but dinner's dry without a beverage. You're in luck: Barbara Rose of Bean Tree Farm created the following recipe for a mesquite margarita. Sounds like the perfect companion, no? Salud!
Recipe makes 16-ounces, over ice
1 ounce mesquite syrup* (For recipes, see page 50 or 52 in the Eat Mesquite! cookbook.)
1 ounce agave syrup
2 ounces tequila
3 ounces beer or kombucha (home-brewed if possible)
3 ounces fresh citrus juice (lemon, lime, grapefruit, experiment!)
Garnish with: salt, a hot chile, citrus wedges, mesquite pod swizzle sticks, as desired.Pour over ice into large, chilled, rim-salted glasses.
*For a more “mesquitey” flavor, increase it and decrease agave syrup. Experiment and enjoy!“The views expressed in user comments do not reflect the views of Audubon. Audubon does not participate in political campaigns, nor do we support or oppose candidates.”