Here’s a drink that’s hot and just the right amount of spicy for this week’s celebrations and the upcoming summer months.
CHIQUILA MOCKINGBIRD MARGARITA
A spicy, smooth, and sassy cocktail from our latest book, Summer Cocktails !
Makes 1 (or make several batches for a crowd)
2 tablespoons coarse salt
2 ounces Chiquila*
1 ounce triple sec or Cointreau
1 ounce freshly squeezed lime juice
1 ounce honey syrup**
To make our signature “Chiquila,” add 3 morita chiles (dried smoky chilies available in the Latin American section of most supermarkets) to 1 (750-milliliter) bottle of silver or gold tequila. Allow the tequila to steep for at least 8 hours and up to 2 days. Strain the tequila, discard the chiles, and voilà! All done.
For the Honey Syrup: Bring to a boil 1/2 cup honey and 1/2 cup water. Stir until honey is dissolved. Remove from heat, cool completely, and use or store, refrigerated.
– Spread the salt on a saucer. Dampen the rim of the glass with the lime and dip it in the salt. Fill the glass with ice.
– Combine the tequila, triple sec, lime juice, and honey syrup in a shaker with ice. Shake vigorously and strain into the prepared glass. ¡Salud!
There’s got to be a use for those drunken chiles once they’re strained out, no? Are they just mush?
Ha! You could pulse them in a food processor with some ground coffee, salt, pepper, cumin, and coriander and see if it works as a rub! I’ll try it myself!
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Thanks for sharing with your readers!
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Thank you for sharing!
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