Cinco de Mayo

Let’s just cut straight to the margaritas.

Sure, it would be nice if you made (or ordered) some crunchy fish tacos, fruity tacos al pastor, or rich chicken enchiladas (maybe Suiza style?) to celebrate Cinco de Mayo on May 5.

But don’t forget the margaritas. I’m a purist at heart (lime-based, no “slushies”), but this jalapeño“enhanced” version with some muddled orange sounds mighty good to me, skinny or not. It comes from Patrick McMenamin, the Bar Manager at Salt Creek Grille  in the Forrestal Center, and they’ll be serving it up for the holiday.

Besides the margarita, Salt Creek Grille sent two more recipes (not on the menu, but doable at home): Tuna Ceviche Tostadas, and Filet Mignon Empanadas topped with a Poblano Pepper and Tomatillo Salsa.

Viva Mexico!


(120 Calories; 14g sugar)
Patron SIlver Tequila, Organic Lime Juice, Fresh Orange, Jalapeño-infused simple syrup.

Recipe Created by Patrick McMenamin, Salt Creek Grille

Ingredients (per drink) Calories Sugar
1½  oz. Patron Silver Tequila      69 0g
½ oz. Jalapeño-infused simple syrup 36 10g
1½ oz. Organic Lime Juice      0 0g
2 Orange Slices (1/4 of an orange) 15 4g

Jalapeño-Infused Simple Syrup Recipe
Yields ~10 oz. (20 drinks)

  • 1 cup water
  • 1 cup sugar
  • 3 Jalapeño Peppers


  1. Slice the ends off the Jalapeños and cut in half vertically
  2. Heat water and sugar in a pot and stir until sugar dissolves
  3. Bring to a boil and add sliced jalapeños
  4. Lower heat and cover
  5. Let simmer for 20 minutes
  6. Remove from heat strain jalapeños; press with a spoon until most of the syrup is out of them
  7. Let cool.

Drink Preparation (for each drink)

  1. Muddle one of the orange slices with the simple syrup in a mixer glass
  2. Fill glass with ice and add tequila and lime juice
  3. Shake well and pour.
Salt Creek Grille Jalapeno-Orange Skinny Margarita

Photo: Salt Creek Grille

2 thoughts on “Cinco de Mayo

  1. Delightful, Faith! Jeanette and Janet are taking us to Santa Fe and Taos late June/early July, and I challenged them that I think the thread to the maze of this trip leads straight to that splendid pitcher of margaritas at the Coyote Flaco restaurant a year ago in Williamstown! Janet made a special trip to see and taste it, after reading my blog on that place and seeing the images. You make my mouth water. I remember, with you, the divine margaritas of Aspen — at the end of a long skiing day, with friends from back here, all recounting the day’s adventures, with the unfamiliar tang of margaritas whirring around us. Smiles and thanks for the memories. c

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