BHG Delish Dish

Stirring Up Ideas In The Kitchen


In my opinion, there is nothing better than a classic recipe made perfectly with exceptional ingredients. So when it comes to cocktails, classics are some of my favorites, including this recipe from BHG for margaritas. However, if you know me well, you know I like to mix things up every once in awhile. And, if I can make something more colorful, you can bet I’m going to do it!

That’s just what I did for my latest creation, the blue margarita!

To create this beauty, I followed this classic margarita recipe and added about 3/4 of cup of blue curaçao. The result is a little extra citrus flavor and the most beautiful color. Isn’t it gorgeous?

It’s such a fun, unexpected take on a classic. I also like this addition because it helps to cut the taste of the tequila. Despite its blue hue, the curaçao has a orange-like flavor that works really well in a margarita.

I may be sipping on a few of these from time to time. They are so good on a sunny summer day. You can get the recipe for classic margaritas here. Cheers!

Michael Wurm, Jr. – Inspired by Charm

Break out the blender – it’s time to celebrate Cinco de Mayo! I don’t know that it gets much better than spicy hot salsa and slushy, sweet margaritas. Instead of braving the crowds at your local Mexican restaurant, whip up these festive recipes. They’re sure to please.

I love a lime margarita but this year, I’m going to invite blackberries to the party. Tide and Thyme had the same idea – her Blackberry Margaritas look amazing.

Guacamole is my go-to party dip. People LOVE it and for good reason… it’s delicious. I’m sure the Guacamole, Corn & Feta Dip from Horses & Heels will be the first to go at my next gathering.

If you’ve never had what I like to call a puffy taco, then you are missing out on some indulgent goodness. These Easy Navajo Tacos from The Recipe Critic start with refrigerated biscuit dough. Easy and delicious? Yes, please.

Let’s pour another drink, shall we? I loved this savory take on a classic margarita from Bell’alimento. I have a feeling this Cilantro Jalapeno Margarita will be showing up on my summer menus.

I like to end with something sweet and this dreamy Tres Leches Cake from Delicious Shots looks to die for. Creamy, soaked cake topped with whipped cream and berries. Sorry dinner, I’ll be skipping you tonight.

Happy celebrating and cheers!

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: And don’t forget to tweet at @BHG with your favorite recipes.

Sarah Martens, Associate Digital Food Editor

Is it happy hour yet? I don’t know about you, but I’m ready for a tall, refreshing summer cocktail and the lovely late afternoon light on the patio that should go with it. Oma Blaise Ford here, executive editor at BHG. When I’m not wielding my editing pen at the magazine, I love to cook, have friends over, and mix up a great-tasting cocktail. So I was thrilled to accept the challenge when our food editor, Nancy Hopkins, asked me if I’d develop a collection of garden-inspired summer drinks for the June issue.

I’ve been called a cocktail geek, and that may be true, but what’s even truer is that I am a flavor freak. What I love about cocktails is what I love about cooking—creating great flavors and delicious combinations. Sometimes those yummy combos come from unexpected places, and sometimes you need a little push to try something different. Case in point: Cherry Tomato Margarita.

I love sweet little cherry tomatoes — when I have people over in the summer, a bowl of these beauties from the farmer’s market or garden is always among the nibbles I serve with drinks. But I hadn’t thought about using them in cocktails until a couple of years ago when I was having dinner at the bar at Range restaurant in San Francisco. They had a drink on the menu that had Sungold cherry tomatoes in it, and I was both intrigued and a little skeptical. The bartender gave me a taste, and I was very pleasantly surprised.

That surprise was my inspiration for the margarita in our June story. It’s got all the classic margarita elements: tart lime, tequila, and velvety orange liqueur (I like Grand Marnier in this version, but you can use your own favorite). But then underneath that classic mixture is the bright, summery sweetness of the muddled cherry tomatoes.

And here’s the main secret to tasty success: Choose the best, sweetest cherry tomatoes you can get your hands on. Tart or more vegetal tasting tomatoes will impart a hint of bitterness to the drink. I tried this with both yellow and red cherry tomatoes and found that yellow seemed to work better with the rest of the flavors. I also threw just pinch of salt into the shaker when I muddled the tomatoes to enhance the flavor — even if you don’t like salt on the rim, I recommend you include this bit of salt in the mix. But don’t be afraid to adjust the amount of lime or simple syrup to suit your own taste. I happen to like my margaritas on the tart side, but if you like them sweeter add a little more syrup.

Now, go get shaking and let us know what you think. Get the recipe here!

I’d serve the cherry tomato margarita with this cocoa-accented Smoky Braised Pork Shoulder. Or the super easy and very yummy Grilled Flank Steak with mole barbeque sauce from the June issue.

Want to know which of the cool summer sips was the staff favorite when we tasted them at the story pitch (seen above)? You can watch me make it over here.

Curious about the inspiring tomato cocktail from Range? I shared my recreation of that drink over on my friend Annette Joseph’s blog last year.

You can check out my cocktail ramblings on my personal tumblr.


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