How to make the ultimate margarita from Capitol Bar in Boise

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
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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
ArtsBeat

ArtsBeat

Coverage of the Treasure Valley's arts scene

Happy hour just got happier — today is National Margarita Day

February 22, 2017 01:00 PM

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Oland

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.