Yellow Tail Moscato
“This wine rains kisses in your mouth.” –Insatiable By Gael Greene
The first Wednesday of every month is Wine Wednesday! Spectacular wines under $10.00. Yep. Under $10.00. Sometimes wine is less expensive where I am, but most of the time it’s more expensive. Hopefully that means that I will pick wines that are well below the $10.00 limit for most of you.
I will post wines that I particularly like. I am no specialist by any means, but I do love wine. I know the basics of the different varietals, what regions generally produce, how wines are made, but this space is all about preference. We all like what we like, and you might like what I like too. I will post food pairings and why those pairings are suitable for the specific wine.
Yellow Tail Moscato
It’s #MargaritaWeek here in blogger world! And you probably know why, right? It’s almost Cinco de Mayo people! So Kate from Hola Jalepeño got us all together to share our favorite, unique, and classic margarita recipes.
And that got me thinking—why not put wine in a margarita? It is Wine Wednesday after all. And I love using wine in mixed drinks! Especially white wines. They’re almost like a more flavorful seltzer which makes for a really nice base in a cocktail. But I love tequila…so I needed to use a wine that wasn’t too powerful. (Is this how your brain works too? Just a run-on series of ideas to solve puzzles of cookies, cakes, and cocktails?)
And that brings us to moscato! I began my journey of #winelove with moscato wine—as we all do I would imagine. It’s such a non-threatening, inexpensive place to start. And actually we are in an interesting time where wine is extremely trendy. So it’s pretty “in” for everyone to have a go-to wine. The result? Moscato has become less of an outcast and more of a revered varietal. Much like the rosè #summerwater movement. Whoa two hashtags in one paragraph—I’m disgusted with myself.
Anyway, unlike most wine aficionados (if I can even call myself that?) I only have love for moscato, but I especially love it in this drink. I am obsessed with spicy margaritas, and the smooth sweetness of the Yellow Tail moscato balances that with the sourness from the lime juice. I wouldn’t use a white wine that has a bunch of acidity or one that lacks some sweetness, because this margarita might be a bit too mouth puckering. Of course you could always add more simple syrup, so use whatever you have on hand! And catch up with all of the #MargaritaWeek recipes over at Hola Jalapeño! Best. Week. Ever.
Sidenote: I would recommend that you sip on this margarita while you catch up on the always-trashy Vanderpump Rules—their spicy margarita looks fabulous, Lisa Vanderpump is a boss and the queen, and their drama will make your week. Not kidding. All hail the spicy margarita! 😉
Jalapeño Moscato Margarita
¾ cup silver tequila, at room temperature
½ jalapeño, sliced
½ cup lime juice, strained (about 4 limes)
1 cup moscato
¼ cup simple syrup*
Sea salt and sugar, for rimming the glass
Lime wedges or slices for garnish
- Mix the sliced jalapeño and the tequila together. Let sit for 30 minutes. If you want it spicier, you can adjust later. But for now, err on the side of caution.
- Add the lime juice, moscato, and simple syrup to the jalapeño + tequila. Mix to combine. Taste for spice/sweetness level. Know that the spiciness will be dampened by the cold temperature when we add ice.
If you want a spicier margarita, let the drink mix sit for another 15 minutes. If you want it sweeter, add more simple syrup. The cocktail will continue to get spicier as it sits, so if you get to chatting with your Cinco de Mayo guests, and the margarita gets too spicy, add extra moscato as needed.
3. Mix sugar and sea salt together on a plate. Using a lime wedge, wet the rim of your desired serving glasses. Dip into the sugar/salt mixture.
4. When ready to serve, put big handfuls of ice into the glasses. Strain the margarita over the top of the ice to remove the jalapeño slices (optional). And enjoy!