Last night I had a small gathering to celebrate the birthdays of two of my favorite people. To throw another holiday on top, I decided to make a fresh feast of Mexican food for Cinco de Mayo (or quatro in this case). I made a Mango, Black Bean and Corn Salad with Spicy Shrimp and Pineapple Tacos – with Turkey Bacon and Roasted Red Pepper Guacamole, Blue Corn Chips and my friend Donovan’s Ginger-Raspberry Margaritas.
Donovan takes his tequila seriously – so I counted on him to suggest a margarita to fit the occasion. I love the combination of raspberry and ginger – both sweet and sour for a really smooth margarita. I used Piedra Azul Tequilla that is extremely smooth and made from 100% Blue Agave. Additionally, the tequila was recently awarded a Double Gold in the San Francisco World Spirits Competition! Check it out.
I’ll post the recipes from the celebration this week. In the meantime, shake yourself a Ginger-Raspberry Margarita while it’s still Cinco de Mayo! As Donovan says, “They are lip poppin good.”
Donovan’s Ginger-Raspberry Margarita
- 2 parts tequila (I used Piedra Azul Tequila)
- 1 part fresh squeezed lime (buy them from tiendas, so much cheaper)
- 1/2 part Chambord raspberry liqueur
- 1/2 part Domain de Canton ginger liqueur
Shake and serve on ice with a lime wheel garnish.