When I was a young child of 22-years-old, I used to think I loved margaritas — until I figured out that margaritas were just inefficient tequila delivery systems. I dropped the marg and went straight for the good stuff.
Not everyone shares my penchant for sipping a cheapo blanco like it’s a fine scotch, so I experimented with a few flavors found in Yucatecan cuisine.
Cardamom, though not native to the Yucatàn, came over at a time when Europe had more influence over the peninsula than Mexico and the delightful spice has infused itself (pun very much intended) into Yucatecan recipes.
So for those who missed our Yucatàn popup dinner, here’s a little receta to excite your palate.
Cardamom Grapefruit Margaritas
1.5 ounce tequila (or mezcal, if you’re feeling frisky. For the popup, we were feeling very frisky.)
1.5 ounce fresh squeezed grapefruit juice
1 ounce fresh squeezed lime juice
1 ounce cardamom agave syrup (recipe below)
Combine all ingredients over ice and stir, mis amigos.
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Cardamom Agave Syrup
Combine 2 ounces agave syrup and 2 ounces of boiling water. Add 2 teaspoons of ground cardamom pods, mix, and give the cardamom a chance to infuse — let it sit overnight (or longer). Boom.
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For our “Art of Sobremesa” retreat in the Yucatàn, we’ll be serving up daily margarita concoctions of native ingredients. You got a favorite we need to know about?
