At the Terra restaurant and bar in Auberge Resorts newest property, Encantado, just outside of Santa Fe, New Mexico, Food and Beverage Director Michel Darmon (formerly of New York’s Per Se) has created a margarita that pays homage to the hotel’s staff. "We wanted something a little sweeter than some of the other Margaritas in the area and when we came up with this drink we instantly thought "We should name it after Margarita Hernandez." Who’s that you ask? Why, the Director of Housekeeping at the property. -Kelly J. Hayes
- 1.5 oz. Herradura Silver Tequila pinch of salt
- ½ oz. Cointreau
- ½ oz. lime juice freshly squeezed (not too much so guest can add lime depending on personal taste)
- ½ organic agave nectar (naturally ultra sweet, careful)
Method: Shake hard so to break ice in shaker.
Serve in salted-rim margarita glass with a little of the broken ice. Garnish with lime wedge.