Description
We are getting spicy with this Margarita! The Clarified Spicy Margarita is approachable even for those timid with spicy drinks- the clarification process helps temper some of the heat. This is batched cocktail you can make days or even weeks ahead and makes enough for 4 cocktails..
Ingredients
- 1 serrano pepper, sliced and muddled
- 8 oz blanco tequila, I used El Tesoro
- 4 oz lime juice
- 2 oz orange liqueur, I used Alma Finca
- 1 oz simple syrup
- 4 oz whole milk
- garnish: 4 lime wheels, tajin for rimming
Instructions
1. Muddle sliced serrano peppers in a jar.
2. Add tequila, lime, orange liqueur and simple syrup to the jar.
3. Slowly pour in the milk. It will curdle, which is what you want.
4. Let sit for at least 4 hours or over night.
5. Fine strain by using a coffee filter or layered cheese cloth over a jar. The curds are what filter it so try not to disturb the curds too much.
6. Store in a sealed container. The cocktail is now shelf stable, but I like to keep it in the fridge so it’s chilled and ready to serve.
To serve:
- Rim a glass with lime. Sprinkle tajin to rim.
- Add ice to a glass. Pour the cocktail over the ice.
- garnish with lime wheel.
Notes
This makes enough for 4 cocktails. Double the ingredients for a larger batch
Once strained, the cocktail is shelf stable. I like to store it in the fridge however so it’s chilled and ready to go for when ever I want to pour it up.
Using serrano peppers to be sure you are getting a spicy cocktail. I have found jalapeños to be hit or miss with spicy these days.
Use whole milk for best results when clarifying.