Duke Wins NCAA Title: We Need A Margarita + A Mint Margarita Recipe
Someone Really Should Make These Butler Students A Drink
IU Student News Bureau
Ya, Duke won the NCAA title. Barely. That Butler half court heave at the buzzer was about as close as you can get to popping the Champagne without a bottle opener. Thus, Squid Ink offers you a Barely Blue Devils/Almost Bulldogs cocktail for your Tuesday night sipping pleasure.
An appropriate Barely Blue Devils/Almost Bulldogs cocktail should contain no direct visual references to either team. That means we will not be pulling out the Blue Curaçao (orange liqueur should be clear, not cornflower blue, plus blue is the color of both teams, and that would be entirely too confusing), nor will the Bulldog Gin be making an appearance tonight.
Instead, to avoid any basketball-related bar brawls this evening, Squid Ink is pulling out the 100% blue agave tequila (not blue in color, simply made from the blue agave plant) and fresh mint to make a pitcher of minty margaritas (who knew spearmint and peppermint are among Indiana's primary crops?). Drink up, and we promise no more NCAA mentions. At least for a few months.
Barely Blue Devils/Almost Bulldogs Mint Margarita
Makes 4 cocktails.
Note: To rim your cocktail glasses in salt, first run a lime wedge around the edge of the glass, then dip into a bowl filled with kosher salt.
1 large bunch of mint, leaves only, plus 4 whole sprigs for garnish
½ teaspoon kosher salt
1 cup blue agave tequila, such as
1 cup orange liqueur, such as Cointreau or Triple Sec
1 cup fresh lime juice
1. Combine the mint leaves and salt in a large pitcher. Use a wooden spoon or potato masher to muddle the mint leaves.
2. Add the tequila, orange liqueur and lime juice. Fill the pitcher with 3 to 4 cups of ice, stir well to combine. Allow the flavors to meld for Serve in salt-rimmed glasses with a sprig of mint.
Get the Squid Ink'd Newsletter
Sign up for our weekly food newsletter, which features top local food news and events, plus interviews with chefs and restaurant owners, dining tips and a link to our print review.