BEST CHILI-PINEAPPLE MARGARITA RECIPE – MILK STREET
The inspiration for this spicy margarita came from a cocktail we had at Hartwood, a restaurant in Tulum, Mexico. Chef Eric Werner steeped habanero chilies in… citrons confits recettes.
Provided by: 177MILKSTREET.COM
Yield: 2 drinks
|1 cup plus 1½ teaspoons white sugar|
|1 cup water|
|4 1-inch strips lime zest|
|4 1-inch strips orange zest, plus 1 orange wedge|
|1 jalapeño chili, halved|
|1 habanero chili, halved|
|1 tablespoon kosher salt|
|¾ teaspoon chili powder|
|4 ounces (½ cup) reposado tequila|
|2 ounces (¼ cup) pineapple juice|
|1½ ounces (3 tablespoons) lime juice (1 to 2 limes)|
- In a small saucepan, combine 1 cup of the sugar, the water, both zests and both chilies. Bring to a boil, stirring occasionally, then remove from the heat and steep for 15 minutes. Strain into a jar, discarding the solids. Let cool.
- While the syrup cools, in a small bowl, stir together the salt, chili powder and remaining sugar. Spread the mixture on a small plate. Use the orange wedge to moisten the rims of 2 rocks glasses, then dip in the chili salt, turning to coat.
- In a cocktail shaker, combine the tequila, pineapple juice, lime juice and 1½ ounces (3 tablespoons) of the chili syrup. Add 2 cups of ice cubes and shake vigorously, 10 to 15 seconds. Strain into the prepared glasses.