Photo by Mandalyn Renicker
Fuel an entire fall ﬁesta with the push of a blender button. There are no bottled pear concentrates or simple syrups to simmer, and the result is a refreshing burst of spicy, crisp autumn ﬂavors. It’s something you’d imagine sipping at the bar of a trendy modern taqueria, except you pulled it off at home, without any of the individual cocktail shaking. For a larger crowd, make extra pitchers a few hours before to have in the fridge and just keep ’em coming.
- 4 servings
- 2 ripe Bosc or Bartlett pears
- 1/3 cup lime juice, from about 3 limes
- 2/3 cup tequila blanco
- 2 tablespoons maple syrup
- Ice cubes, for the blender and each glass
- A small handful fresh cilantro, leaves and tender stems
- Cardamom bitters, optional
- Rim salt:
- 2 teaspoons chile powder
- 2 teaspoons ﬁne salt
- 1 teaspoon lime zest, from one of the above limes pre-juicing
- Peel pears and scoop out just the seeds; the slightly harder parts of the ﬂesh will purée well. Chop into large chunks and place in the blender.
- Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby ﬂecks.
- Now let the ﬂavors mingle in the blender while you prepare the rims.
- On a small plate, mix the chile powder, salt, and lime zest.
- Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim.
- Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people.
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