Our Favorite Margarita

April is almost over and that means Cinco de Mayo is just days away. We know that there are a lot of Margarita recipes out there but we think you should try one that our friend, David Haynes, served us recently. It is also a perfect recipe for a crowd because you can make up large batches in advance and then just have the guests serve themselves by adding the tequila to the shaker to make up their individual drinks.

David Haynes

Osvaldo Vazquez Campa

We caught David sipping his Naranja Margarita at our local Coco stand in San Carlos, Sonora, Mexico. He was served one of Osvaldo Vazquez Campa's famous Marisco y Coco.  It is a thrilling event to watch Valdo chop the top of the coconut with his huge machete, pour the water into a plastic bag, tie with a rubber band and add a straw to drink it. He then adds your choice of fresh fish to the hollowed out coconut.  We had a shrimp coco made with Clamato juice, shrimp, lime juice, shreds of coconut and what Valdo called black salsa (better known to us as soy sauce!)

If you can't find a coco stand, try David's Naranja Margarita with homemade tortilla chips sprinkled with Sal del Mar and salsa. 

David's Naranja Margarita (recipe for one cocktail)

Sal de Margarita
l lime wedge
1 1/2 oz. of white tequila
1/2  oz. Cointreau
2 oz. fresh orange juice
1 oz. lime juice
Grand Marnier (optional)
6 to 10 ice cubes

Spread Sal de Margarita on a small plate. Moisten half the rim of a martini glass with lime and then dip into the Sal de Margarita to crust just half the rim.

In a cocktail shaker, combine the tequila, Cointreau, orange juice and lime juice. Cover and shake it a lot (tiny ice crystals should appear) until frothy and cold. Strain into the Sal de Margarita-crusted glass. Add a "floater" of Grand Marnier to top and serve.

David's Naranja Margarita (recipe for a pitcher of Margaritas)

2 cups fresh squeezed orange juice
1 cup lime juice
1 1/2 cups white tequila
1/2 cup Cointreau
Grand Marnier (optional)

Use Sal de Margarita to crust the rims of martini glasses. Make the pitcher of the ingredients. When ready to serve stir and add to a cocktail shaker half full of ice. Shake and strain into the Sal de Margarita rimmed glasses.  Add a "floater" of Grand Marnier. Repeat for remaining margaritas.

Sal de Margarita

Earth Day

It's Earth Day and I have been thinking a lot about Sal del Mar and our impact on our environment. We have been proud of the fact that our product does not cause pollution. When we started our business, it was important to find a product that not only was a gourmet sea salt that would enhance the taste of food, but also didn't cause pollution. We found such a sea salt "farm" on the Sea of Cortez and the sea salt is harvested using traditional, non-mechanical means. 

Our "packaging" for Sal del Mar's hand-embroidered bags is made of natural muslin and linen and is hand-embroidered by the women in Sabinito, Mexico. We enjoy a partnership that doesn't disrupt the traditional lifestyle of the village but, in fact, provides additional income to the women embroiders to help support their families.

Just 16 days 'til Cinco de Mayo

We  are getting ready for Cinco de Mayo and are thinking back almost 3 years ago when we presented our first Sal del Margarita gourmet sea salt design to our customers. We are really proud of the design and the intricate hand-embroidered bags, made by the women of Sabinito, a small village in the Sierra Madre Occidental. They help support their families with the money they receive and take such pride in their work.  

Sal del Mar and our embroiders have developed a fantastic partnership. 

The salt inside is perfect for crusting the rim of a margarita glass and the salt and packaging make it a unique gift to take to a Cinco de Mayo party as a hostess gift this timeof year.

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!

Coffee (and salt?)

I love this photograph. My photographer friend, Brad Torum, photographed this setting for me to feature coffee and Sal del Mar. He captured that moment all of us who drink coffee relish... a quiet moment before the day begins with the morning paper, a cup of hot coffee and yes, even a bite or two of a muffin. 

Sal del Mar is part of the setting too because It is considered a "must" by many coffee connoisseurs who know that a pinch of Sal del Mar takes away any bitterness. 

Here is Alton Brown's (of Food Network) recipe for coffee:

24 fluid ounces filtered water

1/2 cup freshly ground coffee

Pinch (Sal del Mar) gourmet sea salt

Directions:

Bring water to a boil in an electric kettle or in the microwave. Meanwhile place the ground coffee and Sal del Mar into a French press carafe. Pour the boiling water over the grounds. Place the plunger in the carafe but do not press down. Brew for 4 minutes, then slowly push the plunger down. Drink immediately or hold in a thermos for up to 3 hours.

Snap Shots

I can't resist photographing everything I see on my walk around Álamos, the Spanish Colonial village where we live.

I loved the sprinkle of lilac (not flowers, but confetti) below this vivid green and yellow house.

. . . and the car parked nearby matched.

It seems to say... Sal de Margarita!

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
SAL DEL MAR 
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.

Super Bowl Sunday

I have to admit it. I am not a football fan but I do love the food and drink part.

At our house the cocktail will be a Paloma... a "margarita" made with grapefruit juice.

It's easy to make:

Rub half the rim of a highball glass with a grapefruit wedge. Dip the glass in SAL DE COCKTAIL.

Combine 1/4 cup fresh grapefruit juice with 1 tablespoon of fresh lime juice and 1 teaspoon of sugar.

Stir until the sugar is dissolved and then add a jigger of tequila, ice and top with club soda.

Our new grey linen Sal de Cocktail bags make a great gift for the bar!