We love a good pinata, but the best part of celebrating Cinco de Mayo? Not so fast… this year, the answer isn’t a margarita! It’s a killer combo that only the Kitchy Kitchen’s Claire Thomas could concoct: the Mary-Garita. That’s right–she’s combining the best of decadent cocktails, the Margarita and the Bloody Mary. The best part? It’s guilt-free. This recipe is a must try- it’s sweet, tart and spicy all in one epic cocktail!
Be sure to tag #HBFit and show us how your toasting Cinco de Mayo!
Makes 1 large pitcher (5 cups)
- 1 pint cherry tomatoes
- 1 teaspoon hot sauce, such as tapatio or sriracha
- 1 cup tequila blanca
- 3/4 cup lime juice
- 1/4 cup agave nectar
Bloody Mary Rim:
- 1/4 cup kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon celery salt
- 1/2 teaspoon ancho chili powder
In the bottom of the pitcher, muddle the cherry tomatoes and hot sauce until the tomatoes are well broken down, about 20 seconds. Add the tequila, lime juice, and agave. Taste, and adjust flavorings if needed. Add ice to the pitcher.
To serve, mix the bloody mary rim ingredients together in a shallow plate. Rub the rim of a glass with lime and press the glass into the bloody mary rim mixture. Twist it around a little to make sure it’s fully coated. Repeat with remaining glasses. Pour the margaritas into each glass and enjoy!