We don’t need an excuse to drink margaritas, but with Cinco de Mayo around the corner we thought it would be a good time to go in search of new riffs on old classics. The Hoja Santa at B.S. Taqueria in Downtown LA is a Southern California take on the margarita, but the addition of the Mexican herb hoja santa and cucumber make this cocktail extra refreshing (and perfect for washing down one of chef Ray Garcia’s clam and lardo tacos.)
If you’re in downtown LA, you can swing by the restaurant’s new happy hour for half priced drinks from 5:30 to 6:30pm. Or, make it at home with the recipe below. Look for Hoja Santa in Latino grocery stores.
From B.S. Taqueria
6 lime pieces (each piece 1/16 of lime)
2 cucumber slices
Bottom half of Hoja Santa leaf, torn into pieces
0.5 oz agave nectar
1.75 oz Reposado Blanco Tequila
Pinch of Shrimp salt (or substitute regular salt)
Muddle the lime, cucumber, hoja santa and agave. Add the tequila and pinch of shrimp salt.
Shake all contents and strain into a shrimp salt-rimmed rocks glass over ice.
*Garnish with the top half of Hoja Santa leaf and two long cucumber slices (place in the glass first, then add ice.)