The great article on raw lime cordial inspired Aki to make a version. Per my request and fetish she added jalapeno instead of ginger. The cordial is an amazing syrup which made our 5th of May celebration all the tastier. Aki took the the juice and zest from the limes, sliced some jalapenos, added some sugar and salt and stirred. Our vacuum sealer helped expedite this last minute addition to our version of a margarita.
When it came time to mix the margaritas I realized that we had no Cointreau or Grand Marnier. Stymied for a moment, when Alex pointed at the Aperol I jumped on it. We used a reposado tequila and a bit of fresh lime to round things out for our Cinco de Mayo Margarita.
*Adapted from Toby Cecchino's Lime Cordial
1 1/4 cups sugar
1/2 teaspoon salt
Cut the top and bottom off of the limes. Use a sharp vegetable peeler to remove the skin from the limes. Put the sugar and salt in a shallow rectangular pan and juice the limes over the sugar. Crush the peels in your hands and add them to the sugar mixture. Use a mandoline to shave the jalapeno into the mixture. Put the cordial in a vacuum sealer and runs the machine 2-3 times with the cordial inside. Alternatively you could put the mixture in a non-reactive container and refrigerate it for 24 hours. Strain and use immediately.
CInco de Mayo Margarita
1 1/2 ounces reposado tequila
1/2 ounce Aperol
1 ounce lime-jalapeno cordial
Salt the rim of your glass as desired. Pour the tequila, aperol and lime cordial over ice. Stir for 2-3 minutes until the mixture is cold and syrupy. Strain over ice and serve immediately.