I am always on the hunt for a good margarita, which is why I love Anejo. Calgary’s new-ish Mexican restaurant (#2, 2116 – 4 St. S.W.) is a stylish taqueria that claims to have the best margaritas in YYC. Take it from me: they are good. Now, imagine your favourite classic marg with a kick — and a whisper of coconut — and you’ve got yourself a coconut-chili margarita.
This amazing creation has been margarita-of-the-month at Anejo all March so if you want to try one there — tick-tock — you’d better hurry. I was able to sample this zesty and tropical twist on my go-to summer sip last week during a lovely media dinner hosted by Tourism Victoria. Doesn’t my cocktail look fetching in front of the beautiful flower arrangement shipped in from Victoria?
The only drawback is the tiny rocks glass it’s served in — you will be wishing for one of those fishbowl-sized Mexican margarita glasses!
- 1 oz Cazadores blanco tequila
- 1/2 oz triple sec
- 3/4 oz fresh lime juice
- 1/4 oz fresh lemon juice
- 1/2 oz habanero coconut syrup
- Coconut sugar rim
Rim a rocks glass with a mix of sugar and coconut flakes, then fill it with ice. In a shaker combine tequila, triple sec, lime and lemon juice, and coconut syrup, and then shake with ice. Strain into the rocks glass.
— Recipe courtesy Jeff Hines, Anjeo