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?
This drink is awesome and I love that it’s rimmed with coconut flakes!
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!
Coconut-chili margarita
- 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
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