Margaritas

House margarita

Small draft beer

Fajitas

Run a lime wedge around the rim of a rocks or margarita glass. Spread coarse salt on a small plate and dip the rim into the salt to coat. Set the glass aside.

Prepare glass

Fill a cocktail shaker with ice (about 4–6 cubes). Add 2 oz tequila, 1 oz triple sec, 1 oz fresh lime juice, and 0.5 oz simple syrup (omit or reduce if you prefer tarter).

Mix drink

Shake vigorously for 10–15 seconds until the shaker is cold and slightly frosted. Strain into the prepared glass over fresh ice.

Shake and strain

Garnish with a lime wedge or wheel on the rim. Serve immediately.

Garnish and serve

If salting the rim, run a lime wedge around the rim of two chilled margarita glasses and dip into coarse salt. Place glasses in the freezer briefly while you make the drink if desired.

In a blender combine 4 oz tequila, 2 oz triple sec, 2 oz fresh lime juice, 1 oz simple syrup, and 2 cups of ice (use crushed ice for best texture).

Combine ingredients

Pulse/blend on high until the mixture is smooth and slushy, about 15–30 seconds depending on blender strength. If too thick, add 1–2 tbsp cold water or a splash of more lime juice; if too thin, add a little more ice and re-blend.

Blend

Pour the frozen margarita into the prepared glasses. Garnish with a lime wheel and serve with a straw.

Serve

To make a sweeter margarita, increase simple syrup by 0.25–0.5 oz. For a skinny version omit the simple syrup and use agave nectar (about 0.5 oz). For a flavored margarita, substitute up to 1 oz of triple sec with fruit puree (strawberry, mango) and adjust ice accordingly. Use reposado tequila for a richer, aged flavor.

tequila (blanco)

triple sec (Cointreau or orange liqueur)

fresh lime juice

simple syrup (optional, 1:1 sugar to water)

coarse salt (for rim)

lime wedge (for rim and garnish)

triple sec (or Cointreau)

simple syrup (1:1, adjust to taste)

ice (crushed or cubes)

lime wheels (garnish)

Rub a lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt or Tajín so it adheres evenly. Set the glass aside to dry while you make the cocktail.

Rim the glass

Place the hulled and quartered strawberries, 1/2 tsp granulated sugar, and 1/4 oz fresh lime juice into a blender or food processor. Pulse until smooth, about 10–15 seconds. If desired for a silkier texture, press the purée through a fine mesh strainer to remove seeds. Yield: roughly 3/4 oz–1 oz purée.

In a cocktail shaker, add 2 oz blanco tequila, 1 oz triple sec, 1 oz fresh lime juice, 1/2 oz simple syrup, and 3/4–1 oz strawberry purée (adjust to taste for sweetness and fruit intensity). Fill the shaker with ice to near full.

Seal the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Double strain the cocktail into the prepared glass over fresh ice (or serve straight up in the chilled glass if preferred). Use a fine mesh strainer in addition to the shaker strainer to catch any seeds or pulp if you did not fine-strain the purée earlier.

Garnish with a lime wheel on the rim and a strawberry on a pick or floated on top. Optionally add a light lime zest over the top for aroma.

blanco tequila

simple syrup (1:1 sugar to water)

fresh strawberries, hulled and quartered

granulated sugar

fresh lime juice (for purée)

coarse salt or Tajín for rim

lime wheel or wedge

small strawberry (optional)

Ensure the glass is clean and chilled. Rinse the glass with cold water (about 1/4 cup) and tilt it so the water washes the interior and keeps the glass cold; empty excess water just before pouring. Place the glass on a coaster or drip tray under the faucet.

Confirm the tap/faucet is sanitized and operational. If the keg or lines have been idle, purge a small amount (a quick short pull into a waste cup) to clear any stale beer or excess foam, then position the faucet above the prepared glass.

Check tap and lines

Hold the glass at a 45-degree angle under the faucet, with the lip of the glass 1–2 inches from the faucet opening. This angle reduces turbulence and prevents excessive head formation.

Angle the glass

Pull the tap handle smoothly and fully open it in one motion. Aim the beer at the inside wall of the glass near the bottom so the flow slides down the side. Maintain steady flow until the glass is about three quarters full.

Open the faucet

When the glass is roughly 3/4 full, straighten it upright to about 10–15 degrees from vertical and continue pouring to create a 1–1.5 inch (2.5–4 cm) head, depending on beer style. Close the faucet quickly and smoothly to stop the flow without splashing.

Straighten and finish

Wipe any drips from the glass rim with a napkin if needed. Present the beer on a coaster or small tray. Advise the drinker to enjoy at the recommended serving temperature (lager: ~38–45°F / 3–7°C; ale: ~45–55°F / 7–13°C).

If the head is too large or flat, adjust future pours by changing glass angle, faucet opening speed, or checking keg pressure (typical 10–12 psi for many beers). If off-flavors appear, check lines and keg condition and clean/sanitize as needed.

Optional: foam and aroma check

cold draft lager or ale (from keg or tap)

clean chilled glass (16 oz / 470 ml recommended)

cleaning/rinse water (for glass)

coaster or small drip tray

beer tap handle / faucet (functional & sanitized)

beer line (primed / purged if needed)

If using chicken: slice breasts horizontally into 1/2-inch strips for quick, even cooking. If using steak: slice against the grain into 1/4- to 1/2-inch strips. Pat the strips dry with paper towels.

Prepare protein

In a bowl or resealable bag, combine 3 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, 1 tsp black pepper and 1 tsp honey or brown sugar if using. Add the sliced chicken or steak and toss to coat. Refrigerate 20 minutes to 4 hours (20–30 minutes for quick flavor; up to 4 hours for more depth).

Marinate

While the protein marinates, slice the onion into 1/4-inch half-moons and the bell peppers into 1/4-inch strips. Toss with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper.

Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot (about 3–5 minutes). Add the vegetables and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Wipe the skillet clean or use a second pan. Heat the pan over high heat until smoking lightly. Add 1 tbs olive oil if needed. Working in batches so the pan isn’t crowded, add the marinated protein strips in a single layer. For chicken cook 3–4 minutes per side until internal temperature reaches 165°F (74°C). For steak cook 2–3 minutes per side for medium-rare to medium depending on thickness. Avoid overcrowding to get a good sear.

When the protein is nearly done, return the cooked vegetables to the pan and toss with the meat for 1 minute to combine flavors and reheat vegetables. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.

Warm tortillas: wrap in foil and place in a 300°F (150°C) oven for 8–10 minutes or heat individually on a dry skillet for 15–30 seconds per side until pliable and warm.

Assemble: place a portion of protein and vegetables on each tortilla. Top with shredded cheese, a spoonful of sour cream or crema, salsa or pico de gallo, and sprinkle with cilantro. Serve with lime wedges for squeezing over the fajitas.

Margaritas

House Margarita

Small Draft Beer

Fajitas