Martie's Mocha Margarita

My Mocha Margarita is so good, you may not be able to stop at one... and with so many variations, you'll love this for any special occasion, too. Especially Valentine's Day... shake one up for your sweetie. She'll love it!

Martie's Mocha Margarita

Serves two.

3 ounces Espresso (you can use instant)

2 ounces blanco (white) tequila, I like Casa Noble Crystal for this cocktail.

5 ounces good quality chocolate ice cream- slightly melted so it will pour.

Combine ingredients with ice in a cocktail shaker and shake until well chilled and ice cream is smooth and pourable. Serve in a chilled martini or margarita glass.

Now, the variations on this drink is what makes it really interesting. Try it with a shot of Grand Marnier (orange), Frangelico (hazlenut), or Chambord (raspberry) liqueur. Muddle in your favorite fruit if you want or use it as a garnish. My favorite was mint... so delicious. Muddle 5-6 fresh mint leaves with a little ice in the cocktail shaker first. You can add a shot of creme de menthe but it's not necessary. Then add the remaining ingredients, shake well and strain into chilled martini glasses.

You can get creative with the rims, too! Use chocolate sauce or any other combo that suits your drink.

Need more cocktail recipes? Try one of these:

Chambord Champagne Cocktail

French Martini

Pomegranate Cranberry Kiss

DIY Taco Bar: Tequila Lime Tuna with Pineapple Tomato Salsa Recipes

When building a taco bar, it is important to carefully consider the flavor of everything you offer;  the flavors need to work well together. My Tequila Lime Tuna and Pineapple Tomato Salsa work well with Slow Roasted Chiptle Pork because the flavor profile is similar: the tuna and salsa have a little kick from jalapeno peppers... and chipotles, used in the rub for the pork, are smoked jalapeno peppers... so these recipes work really well together! Add corn and flour tortillas and typical taco condiments: pico de gallo, peppers, cheeses, diced tomatoes, black beans, etc. Your guests will love this easy to make, easy to serve menu and you can have fun at your own party!

TEQUILA LIME TUNA

Four ½ steaks will make approximately 20 tacos….

1/2 cup tequila* Use a white or blanco tequila- I like Casa Noble!

1 cup freshly squeezed lime juice (5 to 6 limes)

1/2 cup freshly squeezed orange juice (2 oranges)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)

1 tablespoon minced fresh garlic (3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4- 1” thick tuna steaks… any tuna steaks will work as will Mahi, Mahi, Salmon, or any other dense fish that will flake nicely when grilled.

 Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the tuna. Refrigerate up to 2 hours.

Heat a grill pan and brush with oil to prevent the sticking. Remove the tuna from the marinade, sprinkle with salt and pepper, and grill for about 4 minutes and turn. Cook for another 3-4 minutes, until just cooked through. The tuna should be cooked until slightly pink in the center. It’s best to have it cooked medium, not too rare since you want the tuna to flake easily. Remove from the grill and let set for 5 minutes. Use tongs to shred the tuna for the tacos.

PINEAPPLE TOMATO SALSA

Makes 1 Quart

3 cups fresh pineapple, diced very small

1 large ripe red tomato, seeded and diced very small                       

1 Tbsp. fresh minced garlic

3 Tbsp. fresh chopped cilantro                                                                                   

¼ cup lime juice                                                                                                         

½ cup red onion, diced very small                                                                 

3 Tbsp. olive oil                                                                                              

Salt to taste

1 Tbsp. jalapeno pepper, seeded and minced very small

Combine all ingredients. Taste and add more jalapeno pepper if you like a spicy hot salsa. This has medium heat. Perfect condiment with fish, pork, and chicken.

Let come to room temperature before serving time.

GET THE RECIPE FOR OUR SLOW ROASTED CHIPOTLE PORK

CLASSIC AND POMEGRANATE MARGARITAS