A New Margarita for Girl’s Night Out (It’s Sweet AND Spicy!)


Last night I met my friend Katherine out for dinner and drinks after work. You know Katherine–she’s that whip-smart friend who knows you so well you can count on her to give it to you straight (and call you on your bullish*it). And you love her for it.

We met up at La Fonda del Sol, a quirky colorful place near Grand Central Station in New York City. The draw: a three-page Spanish tapas menu and a margarita menu that’s anything but traditional (no chain restaurant frozen ‘ritas here!). This place meant business. We took our setting to heart, ignored our urge to flip to the wine list and order the first sexy red we saw (like usual) and committed to giving that margarita menu a test run.

“La Boina”–tequila mixed with a sweet quince-honey syrup and a splash of lemon juice–was a bit too sweet for our taste. “Chile Mango,” with its chile-infusd tequila, Citronge, mango and lime juice reminded us of that medicine our moms used to make us take when we were coughing in the middle of the night. But “Grenada” was pure bliss. It’s a blissfully sweet-but-not-too-sweet cocktail in a rocks glass rimmed with a chili salt. And it’s pink!

We asked the manager sweetly and he was more than happy to share the recipe with us…and you’ve just got to try it–and LMK what you think!

Grenada Margarita


1 1/2   oz. tequila
1/2      oz. Triple sec
1          oz. sour mix
Splash lime juice
Splash pomegranate juice
Chili salt


In a shaker, combine tequila, Triple sec, sour mix, lime juice, pomegranate juice and ice. Shake and pour in a rocks glass rimmed with chili salt.