Drink of the Month
Border Town
Recipe by Bill Norris
FINO, Austin
Top-notch mixologist Bill Norris shared his recipe for a sophisticated take on the margarita.
- 1½ oz. reposado tequila (we like Pepe's Z Tequila)
-
½ oz. Paula's Texas Orange
- ½ oz. Texas grapefruit juice
- ½ oz. lime juice
- ½ oz. guajillo syrup
- grapefruit salt for rim
For the guajillo syrup: Combine 2 cups water, 2 cups sugar, and 4 stemmed, seeded guajillo peppers. Bring to a boil, simmer for 15 minutes. Cool, strain solids.
For the grapefruit salt: Peel 1 grapefruit with vegetable peeler (no pith) and dry. Grind in spice grinder and toss with 1 cup salt.
In a mixing glass,combine tequila, PTO, grapefruit juice, lime juice, guajillo syrup, and ice and shake very well. Strain into martini glass rimmed with grapefruit salt.
Watermelon Daquiri
It doesn't get much more refreshing than this. Because the watermelon is frozen solid, there is no need to water down the drink with ice. This daquiri is fun to slurp out of a classic wide-bowl margarita glass by the pool.
- 1 small seedless watermelon, cubed and frozen for at least 24 hours
- 4 oz. (½ cup) Paula's Texas Orange
- 4 oz. (½ cup) amber rum
- juice of one lime
Fill blender pitcher with frozen watermelon cubes. Pour other ingredients over and blend until smooth. Makes 3-4 drinks.
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