NOLA. New Orleans, Louisiana. A place storied in history, but Heather & I had never been… until August of last year. We were just there for a long weekend, but got a great glimpse into its fabulous culinary and liquid culture. One place stood out above all… The Green Goddess. During both of our visits to this fabulous little restaurant (yes, it was so good the first night, we went back!), we got to sit at the bar and witness Scotty’s incredible craftsmanship as he made drinks for his guests. He passed along one of his secret ingredients: Steen’s Cane Syrup, the cooked down juice from ripened sugar cane. A dark brown, sticky, sweet, molasses-like goo… yum!
We decided to introduce the cane syrup into one of our favorite drinks, the margarita (which had played a small role in our third date, a Cinco De Mayo party). With the addition of cloves, it’s a wonderful new experience!
Start by letting the cloves marinate in your tequila overnight, one clove per ounce. I suggest 1800 Reposado for its nice, deep mellow character at a fantastic price. The clove-infused tequila will keep for a while, so it’s o.k. to be generous in the amount you make.
Over crushed ice in a rocks glass, pour 1 1/2 ounces of clove-infused tequila (strain out the cloves), 1 1/4 ounces triple sec, 1 ounce fresh squeezed lime juice, 1/2 ounce simple syrup, and 1/2 ounce Steen’s Cane Syrup. Stir thoroughly as the cane syrup is quite thick. Salt the rim as desired…..Heather’s with, mine without. Garnish with lime and orange wedges, sit back and enjoy!
1800 Reposado tequila, with cloves.
Fresh limes are a key ingredient.
The NOLA margarita!
Heather enjoying her NOLA margarita.