Make your Cinco de Mayo — or any day in May — sweet and spicy with these resort margaritas.
When guests check in at Hyatt Regency Tamaya Resort & Spa in Santa Ana Pueblo, between Albuquerque and Santa Fe, they are greeted with the property’s signature Margarita de Miel. The handcrafted margarita features lavender-infused honey, shown below, is made on the property.
The resort is home to two beehives housing more than 80,000 bees. The onsite colonies produce more than 80 pounds of honey each year; it’s used in specialty dishes and cocktails at the resort’s restaurants as well as signature treatments at Tamaya Mist Spa & Salon.
When you want to turn from slightly sweet to slightly spicy, a hint of honey to a hit of chile pepper, try the Tamaya’s green chile margarita.
To tide you over till you can experience these two drinks on the gorgeous property, we’ve got the recipes right here.
Tamaya Margarita de Miel
2 ounces lavender-honey simple syrup
3 ounces freshly squeezed lime juice
1¼ ounces silver tequila
¼ ounce lime syrup
Sprig of lavender, lime twist, and sea salt on the rim, for garnish
Pour ingredients into a cocktail shaker. Shake and strain into glass. Garnish with a sprig of lavender, a lime twist, and sea salt on the rim.
Hyatt Regency Tamaya Green Chile Margarita
1½ ounces silver tequila
½ ounce Cointreau
½ ounce green chile juice*
½ ounce fresh lime juice
½ ounce blue agave syrup
Lime and/or chile-lime salt, for garnish
Pour ingredients into a cocktail shaker. Shake and strain into glass. Garnish with lime and/or chile-lime salt.
*For the green chile juice, strain the juice from a chopped New Mexico green chile, Poblano chile, or Anaheim chile. Let it sit overnight in the refrigerator.
For more information on the Hyatt Regency Tamaya Resort & Spa, visit the hotel’s website.
Photography: Courtesy Hyatt Regency Tamaya Resort & Spa
