Recipe: Cinco de Margarita with Barrio75

Words by John Caldwell 

Main Street in Ketchum, Idaho is now home to a new taco lounge and tequila bar called Barrio75. Utilizing seasonal and sustainable ingredients, they specialize in grinding heirloom corn daily to produce the freshest tortillas imaginable. The typical happy hour at this joint features old school street tacos to supplement signature creations like The French Onion taco, The Reuben taco, The Lamb Asada taco, and The Chorizo Cheeseburger taco. Throw in some cooked-to-order house corn chips, fresh house-made guacamole, and melty-queso in cast iron skillets, and you have some of the most creative and inspired Mexican and South American eats in existence.

And that’s just half of the equation. Barrio75’s tequila bar features a list of over 40 types of the good stuff, draft beer and wines, and a cocktail menu designed to accentuate the bold and bright flavors of their food. Since Cinco de Mayo is coming up quickly, we asked Bar Director Jason Friedt to give us his number one recommendation for a margarita recipe.

“The Dueño”, Up in the Air

  • 1.5 oz casamigos reposado,
  • .75 oz citronage liqueur
  • 1 oz fresh squeezed lime juice
  • dash of agave
  • shake heavily and pour over ice

Jason says, “This signature cocktail takes simple top shelf ingredients and lets the smooth, bright flavors speak for themselves. It’s not overly-complex, so it’s a perfect accompaniment to the bold flavors of the food at Barrio75, easy drinking and refreshing and ideal for a summer afternoon or night on the patio. We serve it in a rock salt-rimmed beaker glass, but like all great cocktails, it’s more art than science.”