The Cinco de Mayo party has been in full swing at in Mystic all week. The has spent the past four days celebrating the Mexican army’s victory at the Battle of Puebla on May 5, 1862, with a series of events including a family fun night, a party benefiting local charities and a fundraiser for local schools.
“Margaritas mission has always been to support local schools and charities through fundraising efforts at our restaurants,” said Founder John Pelletier. “It is important to us that we dedicate a day during our year’s biggest celebration to give back to our communities. We have planned exciting events throughout the week, giving our guests plenty of reasons to come by and Occupy Margaritas.”
The festivities continue today at lunch and dinner. Patch stopped the Occupy Margaritas Celebration earlier in the week and learned how to make the restaurant’s La Chica Margarita and Guacamole.
LA CHICA MARGARITA
Here’s What You’ll Need
- 2 oz Silver Tequila
- 1 oz Grand Marnier
- 1/2 oz Agave Nectar
- 2 oz Fresh Squeeze Lime Juice
- 1 each Lime Wedge
- 1 pinch Kosher Salt
Here’s What To Do
Chill martini or margarita glass. Place salt on a flat plate. Wet rim with lime wheel, turn glass upside down and touch rim with the salt. Fill a cocktail shaker with ice. Use a shaker that has a strainer. Add liquid ingredients; adding the agave nectar last. Shake very well. Pour over ice or up.
GUACAMOLE
Here’s What You’ll Need
- Two ripe Hass avocados
- Half teaspoon salt
- One teaspoon minced garlic
- One tablespoon of freshly squeezed lime juice
- Two tablespoons of white onions, diced
- Two tablespoons of plum tomatoes, dice.
Here’s What To Do
Remove stem from avocados. Cut in half with knife. Twist halves to separate. Remove seed by stabbing with edge of knife and twisting. Scoop avocado out with a spoon. Mash avocado with fork. Leave lumps. Fold in remaining ingredients with a spatula. Taste and adjust lime juice and salt to taste.
