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!