Even the Irish


We can't resist suggesting a margarita for St. Patrick's day.  And.... after all, there is a bit of green with

a lime as a garnish. 


Here is Rick Bayless's (he recommends Sal del Mar!) recipe for his Easy Margarita

You only need four ingredients: fresh squeezed lime juice, 100% silver tequila, Cointreau and Sal

del Mar.

Mix equal portions of lime juice, tequila and Cointreau in a pitcher.

Fill a shaker half full of ice cubes.

Add enough margarita mixture for a couple of drinks and shake to chill the mixture and properly dilute it with the melted ice..about 15 seconds.

Strain into a Sal del Mar rimmed glass.

And enjoy!

A Taste of Love. . .

I have been saving this Rick Bayless recipe for Sal del Mar's Valentine's Day celebration for several months, because it "speaks" Valentine with its silky, smooth texture and rich, voluptuous color.

To describe this Blood Orange Margarita more than that is difficult - except to say not only does the blood orange and the Cointreau bring a sweet/tart flavor but the blood orange color is rich and intense.


I use martini glasses for my margaritas and I put them in the freezer to get frosty.

Blood Orange Margarita (from Rick Bayless)
Makes 9 cocktails

2/3 cup fresh lime juice
1/4 cup sugar
1 cup 100% agave silver tequila
1/2 cup Cointreau
2 cups fresh blood orange juice (you’ll need about 6 juicy blood oranges)
A lime half for moistening the glass rims
Ice cubes (you’ll need about 6 cups—small ones are best)

In a large pitcher, stir together the lime juice, sugar and 3/4 cup water until the sugar has dissolved.

Add the tequila, Cointreau and blood orange juice. Cover and refrigerate until chilled, about 1 hour.

Moisten the rims of three 6-ounce martini glasses with the cut side of a lime half. Spread SAL DEL MAR on a small plate, then upend the glasses into the salt to crust the rims.

 Fill a cocktail shaker about 3/4 full of ice and measure in 1 1/2 cups of the margarita for 3 drinks. Cover and shake for about 15 seconds to thoroughly chill the mixture.

Strain into the prepared glasses and hand to your guests.

When you’re ready, finish the remaining margaritas in the same way.

Summer Setting

Perfect Summer Setting

Perfect Summer Setting

I always think of Memorial Day as the beginning of lazy days of summer.

I know that there are still errands to be done, meals to cook and cleaning to do but...

it is also a time I give myself “permission” to do nothing.  

So I designed a “Summer Setting” and then had a photo shoot session with stylist Paula Hamilton (she is the artist too for Sal del Mar embroidered bag designs) and “my third daughter

” and photographer, Amy Haskell.

This is where I can imagine reading...

or napping...

and, of course, with a margarita 

in a frosty glass rimmed with Sal de Margarita and a little snack

New Sal de Margarita Bag

New Sal de Margarita Bag

Just in Time for Cinco de Mayo -- The Art of Salting the Glass

With Cinco del Mayo in a couple of days, there are many great margarita recipes being posted -- check out this video "How to Make a Margarita Cocktail" by one of my favorite blogs – Epicurious.

[brightcove vid=1915433486&exp3=8541555001&surl=http://c.brightcove.com/services&pubid=1570026296&pk=AQ~~,AAAAAF2Uszg~,4oZHOeCNZ16srhB7vMWsbSsT2nb7Xcc8&lbu=http://www.epicurious.com/video/cocktails/cocktails-classics/1915458821/how-to-make-a-margarita-cocktail/1915433486&w=300&h=225]

But what’s missing is how to correctly salt the margarita glass.  We at Sal del Mar pride ourselves on how to salt a margarita correctly so that the salt enhances the flavor of the tequila and integrates the flavors. Many of you may be salt-shy due to heavy salting in your past experiences.

So, here is how Sal del Mar recommends salting your margarita glass:

1. Spread Sal del Margarita* evenly on a small plate 2. Moisten the rim of your glass — just the top edge — by running a lime slice around the rim delivering a light coating of lime juice 3. Press the rim of the glass into the salt to crust the rim 4. Tap off the excess 5. Allow the salt to air-dry before filling the glass — this ensures that the salt lightly flakes off with each sip

Other tips: •   Use a martini glass instead of the bowl-sized glasses served in some bars that are so big that they require a straw to drink the margarita because they are too heavy to lift. I call margaritas made this way the “new martini.”

•   Salt just half of the glass rim so that you don't have to have a salted rim every sip.

•   Use a cocktail shaker and mix small amounts of margaritas. The shaken method of making a margarita gives it a purer taste over the taste of sweet slushy margaritas. Shake for about 10 seconds to melt the ice into the drink. Strain into your glass.

•   Ingredients matter. Margaritas are best made with 100% pure agave blanco tequila; fresh-squeezed lime juice and the orange sweetness of Cointreau. There is a growing trend of using boutique aged tequilas.

•   Experiment with adding other flavors to the salt. For a mango margarita, I finely chop mint leaves and mix it in the Sal de Margarita.

Be sure to use Sal del Margarita and let the crisp, salty taste complement the lime and the tequila ingredients while delivering a light crunch as you sip from the glass. Notice how Sal de Margarita quickly dissolves on the palate? Be sure to see my blog archive “marvelous margaritas” for more ideas.