Want a taste of our Baja California spreads from the May/June issue’s cover story? Mix up this “tasty and extremely potent” margarita from chef Iker Algorri of Iker’s Colibris Café at Los Colibris Casitas. Algorri named the “Brown-garita” in honor of his first restaurant in Todos Santos, Baja California Sur.
Brown-garita
INGREDIENTS
1 oz. blanco tequila
1 oz. Controy (Mexican orange liqueur; substitute Cointreau or Triple Sec)
1/2 oz. Damiana (eponymous liqueur made from the native Baja California Sur plant)
splash of fresh lime juice
splash of fresh orange juice
PREPARATION
Mix ingredients and pour over ice in a glass. If you prefer a slushy consistency, pour a glass of ice into the blender with the ingredients and mix.
Algorri cautions: “If you hope to accomplish more than just falling into bed after drinking this margarita,” don’t skip the ice. “Serve with love and enjoy!”
