The Siesta Margarita for Cinco de Mayo

This Siesta Margarita combines the wonderful sweet aged flavor of a good reposado tequila with the sweetness of lemonade, the sourness of lime juice, and the bitterness of grapefruit juice and Campari.

In the interest of research, I have been playing with this recipe for the last three days. It's a sacrifice, but I give and I give.

Last year, I played around with tequila and Aperol, and made this Italian margarita. While Aperol has some bitterness, Campari takes it to another level. I am now totally smitten with the combination of tequila and Campari. It's pretty spectacular.

I received this amazing tall and skinny bottle of Corralejo reposado tequila. Hacienda Corralejo was the first estate in Mexico to produce tequila as a commercial venture. It is located in the Guanajuato region of Mexico, and is the only distillery that uses the Charentais method of distillation. They are known for their gorgeous bottles, and produce Blanco, Reposado, triple-distilled Reposado, and single barrel Añejo. Each bottle is double distilled in copper stills from Spain, and the Reposado is aged for four months in oak barrels.

I totally luurve how the touch of the bitter Campari contrasts with the tequila.

The Siesta Margarita

Makes one cocktail

Ingredients

2 ounces reposado or blanco tequila

1/2 ounce Campari

1/2 ounce freshly squeezed grapefruit juice 

1/2 ounce freshly squeezed lime juice

1 teaspoon frozen lemonade concentrate
Pinch of coarse sea salt (optional)

1 lime wheel

Instructions

1. Fill a cocktail shaker with ice. Add the tequila, Campari, grapefruit juice, lime juice, lemonade concentrate, and sea salt. 
2. Shake the ingredients for about a minute, and strain into a chilled cocktail glass. 
3. Garnish with a lime wheel. 

Recipe adapted from Bon Appetit magazine, May, 2016. 

Discloser: I received a complimentary bottle of Corralejo Reposado. I was not compensated for this post. All opinions are my own.