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.
Mod Meals on Mendenhall 
Looks amazing! How do you find time to do all of this??
Oohh la la, sounds great. I’ll have to try to make it!