Last week I stayed at the Hyatt Tamaya Hotel and Spa in the high desert foothills of Albuquerque. Upon check in they gave us one of these margaritas made with the lavender grown in New Mexico and the honey harvested from the Tamaya's own hives. It was absolutely the smoothest margarita I ever tasted and the hint of lavender was sublime! My Iowa friend, Maureen, and I managed to cajole the front desk people into additional margaritas during our stay! While in the Albuquerque airport I managed to find some culinary lavender from the Los Poblanos Lavender Shop and set to making the two simple syrups this afternoon. Believe me, the preparation involved in making the simple syrups was worth it. Best margarita I ever made!
Tamaya's Margarita de Miel
2 oz lavender-honey simple syrup (see recipe below)
2 oz fresh squeezed lime juice
1 1/4 oz silver tequila
1/4 oz lime syrup 9see recipe below)
Slice of lime
Fill shaker with ice. Add all ingredients and shake. Rub rim of glass with lime and dip in salt. Fill glass halfway with ice. Pour shaken margarita into glass. Garnish with a lime twist.
Lavender-Honey Simple Syrup
1 cup water
1 T lavender petals (culinary lavender)
1 cup honey
1/2 cup sugar
Bring water and lavender to a boil in a small saucepan. Add sugar and honey. Stir constantly until sugar is dissolved. Reduce heat and simmer for 5 minutes. Remove from heat and let cool to room temp. Strain out the lavender petals and refrigerate. Syrup will be a deep golden color.
Lime Simple Syrup
1/2 cup sugar
1/2 cup water
Zest of 2 limes
Combine sugar, water, and lime zest in a small saucepan. Bring to a boil, stirring constantly until sugar has dissolved. Remove from heat and let cool to room temp. Strain and refrigerate. Keeps up to 2 months.