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It's Tequila Day! Sweet deals and 3 recipes to celebrate

July 24, 2012 | 10:26 am

Today happens to be National Tequila Day, the perfect excuse to indulge in an after-work tequila beverage, salt rim and all

Today happens to be National Tequila Day, the perfect excuse to indulge in an after-work tequila beverage, salt rim and all. It may only be Tuesday, but if we're being realistic, it's never too early in the week for a margarita. Here are a couple places around town offering specials to help you get your drink on:

Pink Taco Century City and Sunset locations are celebrating with half off their margaritas and tequila well drinks from 3 p.m. to 7 p.m. The restaurants are also offering their Taco Tuesday specials, including their Clase Azul margaritas for $8 and pitchers of the Pink Taco house margarita. 

PHOTOS: 3 Recipes for National Margarita Day

Tortilla Republic grill and margarita bar is offering its house margarita (Tequila Blanco, Triple Sec, house-made agave and fresh lime) for $5.

Casa Vega restaurant in Sherman Oaks is serving its signature Casa Vega margarita for $4.99. All you have to do is mention "National Tequila Day" to your server to get the special price.

If you want to make yourself a killer tequila beverage at home, check out this recipe from the Los Angeles Times Test Kitchen for a blood orange jalapeno margarita with a kick: 

Total time: 10 minutes, plus at least 12 hours infusing time

Servings: 4

Note: Adapted from Border Grill

Infused tequila

1 to 1 1/2 pounds blood oranges, thinly sliced

1 jalapeno, stemmed and sliced in half lengthwise

1 liter Herradura Silver tequila

1. Place the oranges and jalapeno in a glass jar or container. Pour in the tequila (save the tequila bottle). Seal and store in a cool, dark place for 4 to 6 hours, then remove the jalapeno. (The jalapeno will infuse the tequila fairly quickly.) Let the tequila sit overnight and up to several days with just the blood oranges.

2. Strain the tequila through cheesecloth or a fine sieve and pour it back into the reserved tequila bottle. Seal and store in the refrigerator or freezer for up to 3 months.

Candied jalapenos (optional)

2 jalapenos (green and/or red)

1/2 cup sugar

Thinly slice the jalapenos crosswise. In a small sauce pan, combine 1 cup of water with the sugar and bring to a boil. Add the jalapenos, reduce the heat, and simmer for 5 minutes. Remove from the heat. With a spatula, gently remove the jalapenos, laying them flat on parchment paper to dry. Store in a sealed container for up to one week.


1 cup blood orange-jalapeno infused tequila

1/2 cup Grand Marnier

1/2 cup freshly squeezed lemon juice

1 tablespoon freshly squeezed lime juice

1 tablespoon freshly squeezed orange juice

2 tablespoons superfine sugar, or to taste

4 slices blood orange, for garnish

4 slices candied jalapenos, for garnish (optional)

1. Run a lime wedge halfway around the rim of four margarita glasses and dip into sugar. Set aside.

2. Combine the infused tequila, Grand Marnier, lemon juice, lime juice, orange juice and superfine sugar. Pour half the mixture into a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain into two of the sugar-rimmed glasses. Repeat to make two more cocktails. Garnish with a slice of blood orange and a candied jalapeno, if desired

Each serving: 263 calories; 0 protein; 22 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 3 mg. sodium.

If you're in the mood for something fruity, try a recipe for a grapefruit margarita or a guava margarita.


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Get your drink on. More drink recipes from the L.A. Times Test Kitchen

-- Jenn Harris


Photo: The Pink Taco house margarita. Credit: Pink Taco