![]() The frozen margarita almost looks like a swirled ice cream cone with the ribbon of green chile that runs through it. “When we added the green chile juice to the frozen margarita, it didn’t resonate as well, so we created a candied green chile, almost like a marmalade to incorporate into the drink, and the hint of sweetness pairs really well,” said Patty Arredondo, general manager and opening partner. Green chiles star in the ever-popular spicy margaritas at this downtown restaurant, and the most unique way to taste these chiles is in the frozen margarita.įresh hatch green chile juice adds a kick to a margarita on the rocks or the Mexican martini, but the frozen margarita gets its own special treatment. The food and drink menu at Rancho Lewis is a nod to pitmaster John Lewis’ Texan roots in both El Paso and Austin, which means lots of green chiles. ![]() | Courtesy Rancho Lewis Green Chile Margarita Rancho Lewis’ “machina” shakes two cocktails at once for maximum froth. The margarita is not available at the Johns Island location. when you can sample this margarita and other refreshing cocktails on the menu. Philip Street cafe plans on offering a happy hour from 3 – 5 p.m. “Sometimes I think people just put too much in there when they should just let the tequila do the work.” “I think margaritas should be light and approachable,” Groetzinger added. This philosophy is reflected in the rest of the cocktail menu as well, the drinks are light, low sugar and incorporate ingredients from local suppliers, including the cafe’s Bloody Mary mix, tonic water and cocktail syrups. “We like to weave healthier components into our menu across the board.” “Our whole menu is kind of a detox retox as we call it,” he said. The liqueur is organic, made in California and has botanical elements like lemon peel and cucumber, which fits right in at Island Provisions. ![]() The inspiration behind the drink was the Chareau liqueur, which Groetzinger discovered through the shop’s spirit supplier, Equal Parts Fine Spirits & Bottle Shop, owned by his brother Roderick Groetzinger. The drink is a refreshing combination of blanco tequila, lime juice, aloe juice and Chareau liqueur with a sea salt and Tajín rim. “Since it’s in the cacti family, it has that same kind of mouthfeel that you get from agave, so it paired really nicely with it.” “Essentially, we just love tequila and we wanted to lighten it up,” said owner James Groetzinger. Island Provisions’ new downtown café is incorporating the soothing plant into its margarita as the warmer weather creeps back into Charleston. Kesaris recommends adding a floater of Rebel’s housemade tequila café (coffee-infused tequila) for an extra kick.Īloe isn’t just for sunburns anymore. “We make up a name for things first, and then think how we’re going to use that name to make a drink.”Īn example of a fun specialty frozen margarita, he said, is the chocolate banana frosty, made with Giffard’s banana liqueur, Hershey’s chocolate, and of course, tequila. “When we are coming up with new drinks, we base it on jokes, what we have seen on TV, or what we have been talking about recently,” owner Lewis Kesaris said. Named after a South Park character, the cocktail features blackberry, raspberry, acai cinnamon simple syrup, fresh mint and crushed up Captain Crunch cereal berries to garnish the rim. When the City Paper spoke with Rebel Taqueria, the Mint Berry Crunch was one of the specialty margaritas. The food truck-turned-restaurant always offers a seasonal frozen and regular margarita on the menu that rotates every couple of months. Cold Beer.” is plastered on the front of this North Charleston restaurant, so you know it takes margaritas seriously. Rebel’s Mint Berry Crunch cocktail: “Now that’s a satisfying crunch!” | Courtesy Rebel Taqueria Mint Berry Crunch
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