Labnaha cocktail



I have been remiss with this blog, due to personal issues and, amazing to me, an unexpected treat: a trip to Mexico last month, to attend my niece’s wedding. Thanks to her and her husband’s generosity, we had a marvellous week of pampering at a lovely resort on the Riviera Maya, including a catamaran ride, a tour of the Mayan ruins at Tulum, and, most magical of all, a swim in a cenote. This drink reminds me of the amazing colours and tastes of that magical week. “Labna ha” is Mayan for “holy water,” which we were told is sort of a generic way to refer to all cenotes. Swimming in the cenote was easily the most magical thing I have ever done; if you get a chance, please take the plunge (literally and figuratively).

  • 1 1/2 oz tequila (100% agave)
  • 1/2 oz fresh lemon juice, fine strained
  • 1/2 oz orange juice, fine strained
  • 1/4 oz Cointreau
  • 1/4 oz blue Curaçao 
  • 1/2 oz Lillet Blanc

Shake ingredients well over ice and strain into a cocktail glass. 

Youngberry Margarita


Youngberries are a complex hybrid of raspberries, blackberries and dewberries. I saw youngberry juice at the grocery store today and thought it would make a nice margarita. The berry flavour is surprisingly delicate given its progenitors so I added some lime and Cointreau to add depth.

1 1/2 oz good quality tequila
2 oz youngberry juice
1/2 to 1 oz freshly squeezed lime juice
1/2 oz Cointreau

Red currant margarita


Now that I have a bottle of home-made red currant syrup, I need to use it! This margarita variation got a big thumbs up from Blair. Not too sweet and a great “fresh berry” taste. I threw in lots of crushed ice to make it a real cooling sipper.

1 1/2 oz tequila
1 1/2 oz red currant syrup
1 oz freshly squeezed lime juice

Cran-blueberry margarita

Cran-blueberry margarita (February 24, 2013)

2 oz cranblueberry juice
2 oz tequila (I like Sauza Hornitos for this)
3/4 oz lime juice
3/4 oz Cointreau

This is based on one of our favourite gin cocktails, the Oxford cocktail, created by the Martini Club in Toronto and featured in the LCBO Food & Drink magazine a few years ago. This would also be fab as a frozen margarita.