Jalapeño Ginger
Courtesy of Oliver's
Astoria, as seen in Astoria
at Home Cookbook
JULY 2020 I BOROMAG.COM 17
SERVING SIZE: Recipe builds one
cocktail served in a 10-ounce glass;
one liter of jalapeño-infused tequila
will make around 15 cocktails
INGREDIENTS
● Ground ginger
● Kosher salt
● 2 ounces of fresh squeezed lime
juice
● Sliced lime for garnishing
● 1-liter bottle of tequila (Oliver’s
suggests Espolòn!)
● .75 ounces Triple Sec
● Simple syrup
● 2 fresh whole jalapeños
SUPPLIES
● 10-ounce glass for serving
● Cocktail shaker
● Cocktail strainer
● Jigger or 1-ounce shot glass
JALAPEÑO-INFUSED TEQUILA
This recipe calls for infused tequila,
which can be made in advance using
your preferred brand of tequila and
used for several rounds of margaritas.
1. Pour approximately 2 ounces of
tequila out of a full bottle to make
room for the peppers.
2. Using heat-resistant tongs, place
the jalapeños directly on the grill or
hold over an open flame on your stove
until the skin is charred (about 5-8
minutes). Char them cautiously never
leaving the jalapeños unattended.
3. Once charred, allow jalapeños
to cool enough for safe handling,
but not completely. Flavor will be released
more quickly while the jalapeños
are still a bit hot.
4. Cut the charred jalapeños into
quarters (or narrow enough to slide
into the mouth of the bottle), and
remove the stems. Replace the cap
and slowly agitate the tequila by
gently rolling the liquid, allowing
the jalapeños to release flavor. Let
the tequila sit for at least 4 hours or
longer, to taste, for a stronger and
spicier flavor.
GINGER SALT RIM
5. Mix 1 tablespoon ground ginger
and 1 tablespoon Kosher salt in a
small container that is wide enough
to accommodate a glass.
6. Coat the rim of a glass in lime
juice by running a lime wedge around
the rim. Dip the rim of the glass into
the Kosher salt & ginger powder mixture
and twist to ensure the entire rim
is covered.
MARGARITA
7. Add a generous amount of ice to
a cocktail shaker along with ¾ ounce
lime juice, ¼ ounce simple syrup, ¾
ounce Triple Sec, and 2 ounces jalapeño
infused tequila.
8. Fill a rocks glass to the top with ice.
9. Shake the cocktail vigorously
for 15 seconds, and then strain over
fresh ice carefully avoiding the rim.
10. Garnish with a lime slice and
serve.
Mar
Margarita
/BOROMAG.COM
