Description

This Calabrian Chili Margarita is the perfect spicy marg if you want something that packs a little smoke with its heat. It's bright, tart, a little sweet, and full of slow-building, flavor-packed heat. It’s balanced, bold, and layered in all the right ways. Think warmth, not burn. And it’s so good

Ingredients

Units Scale

Brown sugar calabrian chili syrup:

1 cup water
1 cup brown sugar
1 tablespoon chopped jarred Calabrian chilies

For the cocktail:

2 ounces reposado tequila
1 ounce of the brown sugar chili syrup
1 ounce lemon juice
1 ounce pineapple juice
tajin

Cook Mode Prevent your screen from going dark

Instructions

Start by making the Calabrian chili brown sugar syrup. Add 1 cup water, 1 cup brown sugar, and 1 tablespoon chopped jarred Calabrian chilies. Heat on medium-low until all the brown sugar has melted, then let cool.

For the cocktail, add ice to a shaker then combine it with 2 ounces of reposado tequila, 1 ounce lemon juice, 1 ounce pineapple juice, and 1 ounce of the chili syrup. Shake for 30 seconds.

Pour into a tajin rimmed glass filled with ice and garnish with a chili pepper and dehydrated citrus.

Notes

The syrup will keep for up to 2 weeks in the refrigerator.