A Sip & App Duo: Summer Sage Margaritas and Chipotle Deviled Eggs

Everyone loves a great margarita--it’s been popular in the U.S. since the early 1950s, and there are loads of opinions on what makes a great margarita! With tequila as its base, this refreshing libation has many variations. Here are some of the key factors to making an impressive margarita:

A basic margarita is typically made with the following components: tequila, lime, simple syrup or sweetener, triple sec or orange liqueur. Let’s review some key factors:

Tequila:
Made from the fermented and distilled sap of the of the agave plant, it has a couple different categories:

• Silver or Blanco--unaged and ideal for a fresh lime margarita or margaritas made with fresh fruits.
• Reposado--aged 2 to 11 months in oak or wooden casks; smoother than silver or blanco tequilas. 
• Añejo--aged more than 1 year; wonderfully smooth--best for sippin’ on their own to appreciate the flavor and craftsmanship--but use it in a margarita if you like, or do a float over a simple margarita to add some elegance.

Margarita musts:

• Use good tequila.
• Use fresh lime juice.
• Cointreau is my favorite orange liquor to use in a margarita--but Triple Sec is handy if you’re on a budget.
• You can make your own simple syrup (see recipe and method below) or agave nectar is a tasty alternative.

Serving preferences:

• Margaritas can be shaken with ice and served up, on the rocks, or blended. For summer refreshment I personally like them tall and on the rocks.
• Some like salt, some do not. I like a half rim of salt--my preference being kosher salt.
• And of course, there are the “add ins”--a splash of fresh OJ, a touch of cranberry juice, pomegranate, fresh berries…the possibilities are endless. I like a spring of fresh sage shaken in my ‘ritas for a savory note!

Of course with every great drink you need a few tasty accompanying apps! And who doesn’t love a great deviled egg? This retro party nibble favorite gets a spicy makeover in my recipe for Chipotle Deviled Eggs from my new book Sips & Apps. Spiked with smoky chipotle chili and garnished with a fresh tomato, onion, and cilantro topper--this version will have any deviled egg lover cha-cha-ing!

Summer Sage Margarita
Boasting a savory and dry fragrance and flavor, sage especially complements tequila. 

Makes 1 drink

Ingredients:
1 fresh sage leaf
2 ounces 1800 silver tequila
1/2 ounce Cointreau
1/2 ounce Simple Syrup (purchased or homemade, recipe follows)
3/4 ounce fresh lime juice
Fresh sage leaf for garnishing

Directions:
Crush the sage leaf and drop into a cocktail shaker. Fill the shaker with ice, then measure in the remaining liquid ingredients. Cap and shake vigorously until very cold.  Serve over ice in a large tall glass. Garnish with a fresh sage leaf.

Simple Syrup
Easy to make this bar staple will keep refrigerated for up to 1 month. 

Makes 6 cups

4 cups sugar
4 cups water

Combine the ingredients in a heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes. Remove from the heat and let cool. Bottle and store at refrigerated until needed.

Chef’s Note: Simple syrup is also available at bar supply stores.

Recipe © 2009 Kathy Casey Food Studios. www.kathycasey.com.

Chipotle Deviled Eggs   
I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz.

Makes 24

Ingredients:
1 dozen eggs
3 tablespoons regular or low-fat sour cream
3 tablespoons mayonnaise or reduced-fat mayonnaise
1/2 teaspoon salt
1/2 teaspoon Dijon mustard (optional)
1 to 2 tablespoons chipotle chile purée (see Chef’s Note)
1 teaspoon minced fresh garlic
2 tablespoons thinly sliced green onion, white and green parts

Topping:
1/2 cup 1/4-inch diced tomatoes
1 tablespoon minced white onion
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons chipotle chile purée

Directions:
1. Put the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes. Remove from heat and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

2. Halve the eggs lengthwise and transfer the yolks to a bowl. Set the egg white halves on a platter, cover, and refrigerate.

3. With a fork or potato masher, mash the yolks to a smooth consistency. Mix in the sour cream, mayonnaise, salt, mustard, if using, chipotle purée, and garlic until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves.

4. To make the topping: In a small bowl, mix the ingredients together. Top each egg half with about 1 teaspoon of the topping.

Chef’s Note: To make chipotle chile purée, put chipotle peppers in adobo sauce, in a food processor and purée until smooth. Freeze any extra purée for later use.

Recipe © 2009 from Sips & Apps (Chronicle Books) by Kathy Casey.

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog