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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
Words & Deeds

Words & Deeds

Guitars, taco bars and beer in Boise and beyond.

Tacos! Mint juleps! Where to celebrate Cinco de Mayo, Kentucky Derby

May 03, 2017 03:56 PM

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About Words & Deeds

@Michael
Deeds

Michael Deeds is a columnist, blogger and drink/eat/play scribe for the Idaho Statesman. He also co-hosts “The Other Studio” music show at 8 p.m. Sundays on 94.9 FM The River.