punta mita: the cocktail (tequila, coconut, lime and jalapeño)
I love tequila. Not a frightening call-the-cliffside-malibu-kind of a love. Or a sugary-alcoholic-slushy-strawberry-magarita-let’s-make-it-a-cadillac-kind of a way. It’s more of an aged-oaky-vanilla-with-something-spicy-and-tart-kind-of-a-thing. Which is exactly the note this one hits.
I recently spent some much needed R&R time with my family in Mexico just north of Puerto Vallarta in a place so close yet so far away. No, this in not the land of the Pacific Princess (aka The Love Boat) or the gut-busting all-inclusives or banana boat rides.
Nope. Punta Mita, at the northern most tip of Banderas Bay, is a some kind of paradise, chock full of quaint fishing villages, toes-in-the-sand restaurants and great surfing spots. It’s super low-keyed with nothing much to do but surf, sun, eat fish tacos, rinse, repeat. Well, and drink really good tequila.
FUN FACT: You may (or may not know) that eating chili peppers (or anything spicy for that matter) releases endorphins which, in turn, makes you feel better. Now mix a little something from the capsicum family with a little something from the agave family…and that’s one happy little baby.
This is a super simple drink to make, no special anything required except maybe the person to drink it with. It was inspired by the ingredients we had on hand in our little rented villa with zero desire to do anything more that mix and serve. If you are feeling a little more complicated or ambitious, you may want to give this cocktail with sriracha bitters a whirl. What ever you decide, I’m sure it will be delicious. Cheers!
punta mita: the cocktail (tequila, coconut, lime and jalapeno)
really good anejo tequila
thinly sliced jalapeño
freshly squeezed lime or key lime juice
splash of coconut water
Mix the tequila with some lime juice (proportions are up to you ’cause who am I to judge). Add a splash of coconut water and pour over ice. Give it a quick stir and float a slice of jalapeño to garnish.