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Calabrian Chili Margarita

Calabrian chili margaritas on a mirrored tray and. garnished with a dried chili pepper and. dehydrated orange.
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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

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 

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.

Find it online: https://thegandmkitchen.com/calabrian-chili-margarita/