Let sit for an hour or more on the counter. Pour tequila into a clean jar, add green pepper, muddle very gently just to break down the walls a little bit.½ large jalapeño, divided in half, seeds and ribs intact.2 cups blanco tequila (I find the less expensive ones actually get better results for this drink – small mercies).Infused tequila will keep indefinitely, the flavoured simple syrup about a week.īartender level: moderate-advanced For the flavoured tequila: Ingredients: However, the planning and effort is worth it. This is not the kind of cocktail that you can whip up on a whim. There are a number of brands on the market that cut the pineapple with other fruits (even when it's labelled as pure "pineapple juice.") Make sure you read the ingredients. I didn’t go with the $11 organic kind, but I did seek out jpure pineapple juice. So, I stuck with bottled stuff available at any grocery store. However, I realized that would be a bridge too far for most of you: this is already an involved recipe, and that will likely mean a number of you will simply not tackle it, which is a shame. Macerating the bell pepper for a longer time in the tequila achieved the balance I wanted between spice and vegetal flavours, which are key to the success of this margarita.Īs for pineapple, I was tempted to blend my own fruit to make my own juice for a purer flavour. Bell peppers, of course, lack the fire of jalepeño, but share the herbal note. My eureka moment came by way of green bell pepper. A longer soak increased the heat to displeasingly overwhelm the cocktail. I found that soaking the jalapeño in the tequila for a short time (an hour or so) acquired the spice, but not the necessary verdant flavour to highlight the pepper’s greenness. So I tried macerating to create bolder flavour. ![]() ![]() It tasted like a standard margarita, but minimal, of any, influence of the jalepeño. I first tried a simply muddle of the pinapple and jalepeño in an empty shaker before adding the rest of the ingredients. Surprisingly, it wasn't that easy to get all the flavours in balance and properly represented. I really wanted that perfect trifecta between fruity pineapple, tickling heat, and the refreshing green note of the fresh jalepeño. I have been feverishly working on this cocktail for a number of weeks.
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