Cinco de Mayo is a springtime excuse to day drink cheap pitchers of not-so-keto-friendly margaritas, shovel guac in our faces, and run screaming through the streets wearing a sombrero, right?
Ahem, actually, let’s not.
Fact: Cinco de Mayo is commonly referred to as Mexico’s Independence Day, which is incorrect (it’s Sept. 16). Cinco de Mayo is actually celebrated to commemorate the Mexican army’s massive victory over the French Empire at the Battle of Puebla in 1862.
That said, what if we were to tell you that we can show you how to do your best Cinco celebration sipping and the recipe will be — wait for it — keto? Read on, thirsty friends!
Everyone should know how to whip up a good margarita. It’s a crowd-pleaser and one of the most sought-after cocktails when warm weather hits. What’s more, it’s easy to learn how to make, with the simple yet crucial thing to remember being the better the ingredients, the better the final product.
For starters, booze matters. When perusing the shelves at your local liquor store, you should be looking for a bottle of tequila that isn’t going to wreak havoc on your insides, especially when you’re probably going to have more than one drink. Enter: Partida Blanco. Partida’s agave is farmed and distilled in small batches in the highlands of Jalisco, Mexico, which means that because of higher intensity wind levels, sun exposure and soil concentration, the finished product is incredibly bright, citrusy and smooth. Perfect for margarita mayhem.
Second, citrus. Good (or bad) citrus can make (or break) a drink. Take a moment to raise your right hand and promise yourself that you will never again buy those little plastic squeeze bottles of “lime” juice. There are really good quality organic bottled juices on the market that you can pick up instead of the fake stuff. Heck, go a step further for this recipe and use fresh-squeezed lime juice to get the most vibrant, tastiest cocktail possible.
Third, sugar. An integral part of any cocktail is a sweetening element. In the spirit (get it?) of keeping this recipe keto-friendly (and subsequently minimizing day-after guilt), we are going to show you how to utilize stevia — a deliciously light, keto-approved sugar substitute.
Let’s get shaking!
For this spicy keto-rita, you’ll need:
0.75 ounces Lime juice
3 Jalepeño slices
1.5 ounces Partida Blanco Tequila
0.75 ounces Stevia syrup (instructions below)
Chili powder & salt
It’s easier to make the stevia syrup and chili salt first, so you have them ready to go as needed. To make the stevia syrup, mix 2 parts stevia with 1 part warm water. Stir until the stevia is totally dissolved. Cover and store leftovers in the refrigerator.
For the chili salt, mix equal parts salt and chili powder. To rim the glass (before putting any ice in), lightly wet the rim of the glass and run it over the salt and chili mix. Voilà! You’re fancy!
Using a shaker tin, gently muddle the lime juice, jalapeño slices and stevia syrup. Add the tequila. Add ice. Shake vigorously, then strain over fresh ice into a chili-salt rimmed rocks glass.
Fun fact for the agave enthusiasts: You can also make this recipe with mezcal and enjoy a bolder, smokier variation on the recipe above. Mezcal is commonly known as tequila’s “sexier twin sister.” Both spirits are distilled from agave, and both are produced in designated areas in Mexico. The biggest difference is how the agave is “cooked.” Tequila’s agave is baked in big ovens above ground, giving the finished product an herbaceous, citrusy brightness. Mezcal’s agave is roasted in stone pits in the ground, which is what helps gives mezcal its telltale smoky richness. If you love mezcal, simply swap it in for the tequila and enjoy.
A final thought: If you’re a loyal fan of the ever-refreshing frozen margarita, you can absolutely toss this recipe in a blender with some ice. Just make sure not to over-dilute, or else it will end up too thin and runny.