This historic inn trades in refined but approachable chuck and concoctions, including this margarita.
Although the Stagecoach Inn opened in 1943, its Texas roots run deep. The Salado, Texas, restaurant and hotel was originally established in 1861 as the Shady Villa Hotel and sat along the legendary Chisholm Trail. Today, the Stagecoach Inn combines life-affirming Texas comfort food with unmatched Southern hospitality and a healthy serving of history.
That doesn’t mean the chuck and sip comes lifted from dusty Old West travelogues. On the contrary — the Stagecoach Inn trades in fine fare and drink. Take the Lot 10 Hibiscus Margarita, a cultured potion perfect for toasting to National Margarita Day, Cinco de Mayo, National Tequila Day, or any lovely day.
Lot 10 Hibiscus Margarita
Courtesy of Topher White, Stagecoach Inn beverage director
1¾ ounces hibiscus tequila (recipe follows)
½ ounce Cointreau, or other quality triple sec
¼ ounce simple syrup
¾ ounce fresh lime Juice
3 drops white soy sauce or few grains of kosher salt
Lime wheel, for garnish
Rim the old-fashioned glass with salt.
Combine all ingredients in an ice-filled shaker, shake. and double strain into an old-fashioned glass. Garnish with a lime wheel.
1 liter 100 percent agave blanco tequila
¼ cup hibiscus blossoms
¼ stick crushed cinnamon, preferably Mexican cinnamon
Combine all ingredients and allow to macerate at room temperature for two days and then strain out the solids. Lasts 1 month refrigerated.
For more information on the Stagecoach Inn, visit the restaurant’s website.
Keep coming back for more recipes in the run-up to Cinco de Mayo.