HotelChatter

Pushing aside the traditional mai tai at least for one day, the lobby bar at The Modern Honolulu is serving up a masculine and feminine version of the margarita:
*Men Are From Mars: Jose Cuervo tequila is mixed with St. Germaine elderflower liqueur, a dash of olive gastrique and a float.
*Women Are From Venus: Jose Cuervo tequila combined with St. Germaine elderflower liqueur, sweet and sour "a la minute," and a bonnet of cabernet.

Tucson's Tanque Verde Ranch goes Tex-Mex with its Prickly Pear Margarita made with reposado tequila, Cointreau, Drambuie, bitters, and freshly picked prickly pear juice from on-property trees. It's finished with agave nectar, and lemon, and garnished with a lime ring.

The Bar at Rancho Bernardo Inn in San Diego goes untraditional, substituting tequila for gin. Called a "Rancho Gin-A-Rita", the concoction is Nolet Gin, diced cucumbers, a dash of cilantro, agave nectar, and a splash of orange juice and triple sec.

The "Little Hottie" is served at David Burke Kitchen & Treehouse Bar at The James New York and is an interesting mix of Centernario reposado, Canton, cinnamon, agave, lime, and tabasco. It's sure to warm up the chilliest of patrons.

Then again, right about now we wish we were actually in Mexico to sip our margs, specifically at the Grand Velas Resort, where the Margarita Trolley is a highlight at the Frida restaurant. There’s something about tableside –made drinks that sounds absolutely outstanding right now.

Happy fiesta Friday, folks!

[Photos: Chanize Thorpe for HotelChatter/Grand Velas Resort]