Fact: Chef Bobby Flay’s first restaurant, Mesa Grill, closed its doors in NYC a few months ago.
Fact: Matt and I are spending this weekend in the Bahamas.
Now, those probably sound like two completely unrelated statements, but I promise, they’re not. Mesa Grill was one of my favorite restaurants in New York, and I am extremely sad to see it go. However, it lives on in its other locations: Las Vegas, and …… Paradise Island in the Bahamas. Matt and I heavily debated dining at Mesa Grill this weekend, but in the end, decided it would be too much of a pain to get ourselves over there, seeing as our resort is not on the same island. Thankfully, Mesa Grill cuisine can live on in my kitchen, because I have (a signed copy of!!!) the Mesa Grill Cookbook!
Last weekend I made the Mesa Grill Margarita, which is one of the best and most serious margaritas I’ve ever tasted. It’s not dumbed down in the least, it is STRONG, and you should not plan on driving after one of these. You should also not use bad tequila, because in this instance, you won’t get away with it. The tequila is front and center, so while it doesn’t have to be the most expensive bottle out there, it does need to be a respectable brand. I went with Cuervo 1800 for a less pricey option, but if you want to splurge for something like Patron, well, let’s just say it’s worth it.
It felt right to share it today. This is a really serious, beautiful drink that will accompany any Mexican food meal so nicely. Or have it at cocktail hour, just because. That works too. Enjoy!
Source: The Mesa Grill Cookbook by Bobby Flay
2 oz. silver tequila
1 oz. orange liqueur, such as Triple Sec or Cointreau
1 oz. fresh squeezed lime juice
1 lime slice
Pour the tequila, orange liqueur, and lime juice into a cocktail shaker. Add ice. Shake for 10 seconds. Rub the rim of a glass, either a margarita, martini or rocks glass, with the lime slice, then gently dip in the plate of salt. Strain the mixture into your glass and garnish with the lime slice. Serve immediately.
Makes 1 drink.