Chilli Margarita is a fiery alternative to the wildly popular tequila cocktail, that it may beat the original version, especially on a hot day.
Pepper is an American tropical plant which produces surprisingly hot fruits. The fruits are filled with air instead of juicy flesh and its heat comes from a substance called capsaicin. The latter doesn’t cause a physical burn but it still sends a “fire alarm” signal to the brain. As we read in the book “The Drunken Botanist” the Aztecs called these hot peppers chilli.
A Margarita is always a steady choice between bars and imbibers love ordering them, especially those interested in the agave Mexican spirit. Of course not everyone likes a salty glass and since there are a lot of patrons who really enjoy spicy cocktails, i believe that Chilli Margarita is the best alternative to the original one. Both the tequila and the fresh juice of a lime love being charged with chilli and the effect of capsaicin. Here is the recipe for a Chilli Margarita:
Chilli Margarita
- 60 ml blanco (silver) Tequila
- 30 ml fresh lime juice
- 10 ml triple sec liquer
- 20 ml organic agave syrup
- slices of half a red chilli pepper
Take one small red chilli pepper and cut it in two pieces. Keep the piece with the stem for the garnish and remove the seeds from the other half, slicing it thinly. Add the chilli slices and the agave syrup into a mixing glass. Muddle the pepper slightly and add the rest liquid ingredients. Add lots of ice and shake vigorously. Strain into a chilled cocktail glass and garnish with the upper half of the chilli pepper.