Cucumber Margarita

For a refreshing twist on the classic margarita, Adrian Jarrett, a bartender at Agave House, 943 E University Blvd., suggests using cucumber as the main flavor.

“We’re a Mexican restaurant so it would be wrong not to make a margarita,” said the bartender of several years.

Here’s how he would make it:

• One ounce of lime juice
• Muddled cucumber
• One and a half ounces of tequila
• Half an ounce of agave syrup

If you’re feeling fancy, top it with cucumber slices and everyone will be impressed.

Coconut Watermelon Margarita

If you’re in the mood for a fun and flavorful cocktail, Brittney Gregory has cracked the code for a coconut watermelon margarita.

Gregory has been a bartender for 15 years and currently works at Frog and Firkin, 874 E University.

Her coconut watermelon margarita will transport you straight to paradise this Cinco de Mayo.

Here’s how she says to make it:

• One shot of tequila
• Half a shot of triple sec
• Monin watermelon syrup to taste
• Monin coconut syrup to taste
• A splash of blue curaçao for color
• Lime juice
• Sour mix

Dirty Horchata

Bartender Lily Karlson has a dirty horchata that spices up the classic Mexican favorite,at The Blind Pig, 943 E University Blvd #115.

Karlson has been working there for a year and balances it with being a senior at the University of Arizona.

Here’s how she would make it:

• Chilled pre-made horchata (made of water, rice, cinnamon, sugar and vanilla)
• One ounce of Kahlua
• A splash of cold brew coffee

Mexican Candy Shot

Last but not least, Karlson recommends her favorite Mexican candy shot to end the day.

Here is the recipe:

• 1 ½ oz of tequila
• ½ oz of watermelon liquor
• ½ oz of lime juice
• A dash of tajin to taste

Line the rim with tajin and enjoy!

Arizona Sonoran News is a news service of the University of Arizona School of Journalism.

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