Sure you've tried a margarita and a mojito before, but have you tried a Tamarind Margarita made with tamarinds grown on the very farm where they are served? Or how about a blueberry and basil mojito?
We share three of the best Mexican cocktails from around Los Cabos, using the freshest ingredients grown in oases amid the desert from the area's top mixologists.
Tamarind Margarita – Los Tamarindos
Los Tamarindos is an organic farm and restaurant located in San Jose Del Cabo – an oasis amid the desert. Here they grow a vast array of organic produce – tomatoes, beetroots, rainbow-coloured heirloom carrots and a variety of herbs – many of which are used in their cocktails.
The house specialty is a Tamarind Margarita, made with tamarinds grown on the farm and served in hand-blown glassware made just down the road.
Settle in at dusk with a cocktail in hand and try some of the restaurant's beloved dishes – perhaps the ceviche or the tomato and tortilla soup. Those who want to see where the food is grown can take part in a tour of the farm before sampling the menu.
- 45ml tequila blanco 100% agave
- 15ml Cointreau or triple sec
- 30ml tamarind pulp
- 30ml simple syrup (sugar syrup)
- Splash of mineral water
Pour all ingredients over ice in a cocktail shaker. Shake vigorously and double strain into a chilled cocktail glass rimmed with salt. Ideally, use ‘Sal de Gusano’ or worm salt; a smoky Mexican salt made from worms and sea salt.
The Casa Natalia Jamaica Martini – Casa Natalia
This boutique hotel and restaurant in the historic town of San Jose is home to a martini bar overlooking the restaurant’s courtyard garden.
In Mexico, people drink a lot of 'agua de jamaica' or hibiscus flower water. It’s refreshing, hydrating, delicious and great for your digestion.
On any given day at Casa Natalia you’ll find locals enjoying a glass or two of agua de jamaica. However, in the evening they require something a little stronger. Thus, a signature martini was born.
- 90ml Grey Goose vodka
- 30ml hibiscus flower syrup
- 15ml fresh lemon juice
- Scoop of ice
In a shaker, combine Grey Goose vodka, hibiscus flower syrup, fresh lemon juice and a scoop of ice. Shake, strain and serve in a martini glass. Top with a dried hibiscus flower leaf and slice of lemon.
House-Made Hibiscus Flower Syrup Ingredients & Method
- 1 cup agave sweetener (or sugar)
- 4 cups water
- 4 cups dried hibiscus flower
Mix water and sugar in a pot. Simmer until just before it reaches boiling point. Add the hibiscus flower and reduce volume to one third. Drain and keep in a container at room temperature.
More Los Cabos holiday inspiration
Guaycura Cocktail – The Cape, A Thompson Hotel
The Cape, a Thomspon Hotel opened in late 2015 and has already won over fans who flock to its incredible dining and drinking spaces.
The rooftop bar offers sweeping views over the ocean and of Cabo’s iconic ‘El Arco’ rock formation, and affords some of the best sunset views in town. The Glass Box bar was also designed to showcase the incredible views from the venue.
Osvaldo Vazquez, Mixologist & Beverage Manager at The Cape is regarded as a pioneer of the mixology movement in Mexico and oversees the cocktail program.
Vazquez puts a modern spin on traditional Latin creations with local fruit juice and spices, creating a menu of unique cocktails.
He also hosts regular tastings at The Cape, including the 'Juevezcal Experience', where he leads guests through a hands-on tasting of tequila, mescal and other agave spirits.
Below, Vazquez shares his recipe for a Guaycura Cocktail, which is highlighted by a balance of color and unique Mexican flavors.
- 60ml Pitahaya shrub
- 30ml Damiana-infused mezcal
- 90ml ginger beer
- 1 dash fresh lemon juice
- 2 chilhuacle oil drops
In a shaker, mix the shrub, mezcal and lime with ice and shake well. Strain into a sherry glass and finish with ginger beer and chilhuacle oil drops.