Kevin Hopper, bar manager at Capitol Bar, 6100 W. State St. in Boise, shows you how to make a classic margarita with a juicy twist: Capitol Bar's Cinco de Mayo Margarita. Ingredients: 1.5 oz. premium tequila, .75 oz. Cointreau, .75 oz. fresh lime juice, .5 oz. simple syrup, .5 oz. fresh orange juice, chile salt. Method: Fill mixing glass with first four ingredients. Add ice and shake. Strain into a chile-salt-rimmed, old-fashioned glass filled with ice. Squeeze fresh orange juice over top. Garnish with orange peel. Joe Jaszewski jjaszewski@idahostatesman.com
Kevin Hopper, bar manager at Capitol Bar, 6100 W. State St. in Boise, shows you how to make a classic margarita with a juicy twist: Capitol Bar's Cinco de Mayo Margarita. Ingredients: 1.5 oz. premium tequila, .75 oz. Cointreau, .75 oz. fresh lime juice, .5 oz. simple syrup, .5 oz. fresh orange juice, chile salt. Method: Fill mixing glass with first four ingredients. Add ice and shake. Strain into a chile-salt-rimmed, old-fashioned glass filled with ice. Squeeze fresh orange juice over top. Garnish with orange peel. Joe Jaszewski jjaszewski@idahostatesman.com
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Happy hour just got happier — today is National Margarita Day

February 22, 2017 1:00 PM

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Dana Oland is a former professional dancer and member of Actors Equity who writes about performing and visual arts for the Idaho Statesman. She also writes about food, wine, pets, jazz and other aspects of the good life in Boise.