Hey, did you hear? Today is National Margarita Day.
I know what you’re thinking. You guys at FresYes are getting really good at recognizing these very important holidays.
Aren’t we, though?
In honor of today’s tequila-soaked celebration, we asked Luke Fisher of Garden Cocktails to whip us up a drink. Luke is a culinary cocktail chef and Fresno local who creates hand-crafted drinks using locally sourced produce and infused, organic spirits.
You know how you’re always joking about your drink being full of vitamins? Luke’s cocktails are as close as that joke gets to being truth.
So, we knew he was the right person to show us a fresh and unique way to make a margarita on this National Margarita Day. Luke obliged our request—and then some.
Watch as he shows us how to make a Berry Margarita using berry-infused tequila:
I mean. How much do you want to start infusing your own tequila right now?
Garden Cocktails’ menu is chock full of interesting and fresh drinks like the one above. There’s Thyme For A Cocktail featuring thyme-infused vodka, green onion, cucumber, cilantro and basil. There’s also The Bay Smash with wild bay leaf-infused rye, Meyer lemon, and mint.
And there’s the Breeders’ Cup, with Cap Rock gin, beet-stained horseradish, English cucumber and applewood smoked salt.
Beet-stained horseradish in a cocktail? YES. It’s amazing.
Where to Find Luke
You can try Luke’s Garden Cocktails for yourself Thursday, Feb. 23, at the Lime Lite in Fresno. Drinks are served on the patio, there are plenty of heat lamps to keep you warm (if the booze doesn’t), and I hear Thursdays at the Lime Lite are Lobster Night, which I am 100% going to have to look into.
To find out more about these cocktail creations, follow Garden Cocktails on Facebook, Twitter, and Instagram. To hire Luke for your private party, wedding, or corporate event, visit Garden-Cocktails.com.
Thanks to Luke for the video! Happy National Margarita Day, everyone.
[photos and video by Garden Cocktails]
I love where I live, and I also love what I do. I'm lucky to be able to work in a profession in which I get to build relationships; one that has me meeting new people each and every day and helping them to build new lives in my beloved city. I'm lucky enough to work in a profession in which I can marry cutting-edge technologies and marketing techniques to good, old-fashioned, nose-to-the-grindstone work. I am lucky enough to work in a profession that allows me to work as an advocate for my clients; to use every tool at my disposal to get a job done well for them, and with as little stress and expense as possible.
I love my city. I love my job. One inspires my excellence for the other.
Fresno? I say FresYES