Monday, July 2, 2012

Spicy Margarita

 Apparently it's hip to add a little kick to your margarita.  After trying different versions at some local bars, I said I would make one at home.  So, I got out my favorite margarita recipe and added peppers.  The bad thing is that this recipe makes one drink at a time, and squeezing the limes is way more labor intensive than I would like.  That being said, the work is pretty worth it.

Spicy Margarita
adapted from Food Network Kitchens' Margarita recipe

  • Ice cubes
  • 3 oz. tequila 
  • 2 oz. freshly squeezed lime juice
  • 1 oz. simple syrup (see below for recipe)
  • 1/2 to 1 t orange liqueur
  • 1/2 Serrano pepper or 1 jalapeno pepper
  • 1 T kosher salt
Fill a cocktail shaker with ice.  Slice pepper (do not de-seed or de-vein if you want it spicy) and muddle.  Add pepper, tequila, lime juice, orange liqueur, and simple syrup to shaker.  Cover and shake until mixed and chilled, about 30 seconds.  Place kosher salt on a plate.  Press the rim of a chilled glass into the salt to rim the edge.  Strain margarita into the glass.

Simple Syrup 
  • 1 C sugar
  • 1 C water
Put the sugar and water in a small saucepan.  Cook over low heat, stirring until the sugar dissovles.  Store in a sealed container in the refrigerator for up to one month. Yields about 1 1/2 cups.

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