| How to Make a Habanero Margarita Oct 5th 2012, 00:00 The habanero margarita is perfect for those who like spicy foods. It makes a great pairing with any Southwestern course. Watch for its initial kick but after a couple sips, you'll find you just can't put it down. Edit Ingredients - Habanero chili (any color)
- 1 bottle Tequila
- Triple sec (amounts in recipe, dependent on sweetness sought)
- Limes (2-3)
- Orange juice, enough for a splash on top
- Agave nectar to sweeten (optional)
- Salt, coarse grade, not table salt (optional)
- Lime wedge as garnish, or a jalapeño sliced into a circle
- Start by slicing the Habanero into slices vertically. Slice little strips about 1cm (1/2") thick, the length of the habanero.
- Infuse or drop all the habanero slices into the Tequila bottle. Put the cap back on. Place in fridge for 24-48 hours.
- This process is called 'infusing the liquor'. If you have time, it's best to wait about 4-5 days.
- If you don't have time to infuse the Tequila, you can muddle the Habanero in the mixing tin before you add it to the iced drink. To muddle: Place a few pieces of the habanero in the mixing tin, using a muddler or a something blunt like bottom of spoon, smash the habanero with the tequila to release the oils and juices. A little muddling goes a long way.
- Strain the tequila to get the habanero out of the tequila bottle. (If you're brave, try eating one––actually, by this point you'll discover that the habanero is pretty much drained of the oils that make it hot so they're not too bad to eat or use as a garnish.)
- Fill your Margarita glass full of ice.
- Pour the infused tequila in until it's a little less than half full. Add 1/3 less triple sec than tequila. Triple sec is your sweetener for the drink––less triple sec means a less sweet drink––it's about a 1/3 ratio to 2/3 tequila at half full glass.
- When ready to serve, cut limes in half. Make sure they are very juicy and fresh. Next, squeeze a full lime into the margarita glass. Throw the used lime halves in with the margarita.
- If adding the whole lime (rind and flesh) to the margarita, be sure to clean the lime prior to cutting. You never know who handled it before you bought it or what's lurking on the peel.
- Splash fresh orange juice on top. Not to much; just enough to slightly change the color.
- If you like your margaritas sweet, add agave nectar or simple syrup to taste.
- Pour your margarita into a cocktail mixing tin or cocktail shaker. Put the top on and shake with both hands, keeping a tight seal. Do this until the mixing tin feels cold to the touch, usually about 5-10 seconds.
- The lime should be bruising with this process, which will help give a tart taste to the drink.
- Pour the contents of the mixing tin back into the glass. If you want to add salt to the glass, make sure you do this before adding the contents of the mixing tin. Salt should be 'course' grade, not table salt.
- Garnish with a lime wedge on the rim of the glass or jalapeño sliced into a circle floating on top.
- Serve and enjoy your hot, but very smooth, 'Habanero Margarita'.
- You can serve this recipe blended. Just make sure you take out the lime rind before you blend. However, you can add the infused Habanero pieces to this portion for a little extra kick.
- If you like a sweeter margarita, you can add agave nectar before you shake the drink. Add to taste.
- If the Habanero is too hot, try substituting a jalapeño instead.
- Garnish with a slice of lime with cut through middle to sit on rim of glass or a whole habanero with small slice in bottom to sit on rim of glass or mixture of both.
Edit Warnings - Drink responsibly.
- Obey the rules regarding drinking age in your country.
- This drink may prove too hot for some.
Edit Things You'll Need - A mixing tin for cocktails or a cocktail shaker
- Knife and cutting board
- Margarita glasses
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