Shishito Margarita
Ingredients
- Kosher Salt (to Rim)
- 1 Lime Wedge
- .25 cup Shishito-Infused Tequila*
- 2 tbsp. Lime Juice
- 1.5 tbsp. Simple Syrup
- Shishito Pepper (to Garnish)
Preparation
- Run the lime wedge against the rim of a rocks glass, then coat the rim with salt.
- Use a paper towel to wipe out the inside rim so there isn’t too much salt for the drink.
- The outside rim should still have a light coating.
- Fill a cocktail shaker with ice, then add the infused tequila, lime juice and simple syrup.
- Cover and shake very well, then strain into the glass.
- Add ice and garnish with the shishito pepper.
- Serve immediately.
Description
Shishito peppers add a vegetal twist to this Margarita variation from Boqueria beverage director Kieran Chavez. The Spanish pepper adds a slight hint of spice to the classic tequila drink.
*Shishito-Infused Tequila
Ingredients
- 6 Shishito Peppers, Split Lengthwise
- 1 1-liter Bottle Tequila
Preparation
- Put the shishito peppers in the tequila.
- Seal with the cap and infuse for 24 hours.
- Strain the tequila through a fine-mesh sieve into another container with a spout.
- Pour back into the tequila bottle, using a funnel if you have one.
- The infused tequila will keep for up to 1 month.
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