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3 spicy margarita recipes for drinking in warmer weather

3 spicy margarita recipes for drinking in warmer weather

There are cocktail bars today that seem almost church-like — hallowed spaces where the faithful come to taste and engage in acts of exegesis, analyzing every nuance and extolling how spirit and bitters come together in the glass.

The margarita is not a drink of such bars.

Like most cocktails, the margarita — a combination of tequila, lime and triple sec that has been around since at least the 1930s, with a roster of claimants to its invention — has been endlessly upgraded and complicated by the modern craft cocktail movement. And there are serious and sublime agave spirit bars, in Mexico and domestically, that treat agave spirits, tequila and especially mezcal, as the complex and varied spirits they are.

Still, the vast volume of margaritas is still shaken up and slurped down at countless summer parties, mid-tier bars and Mexican restaurants, places with sunny patios and bottomless baskets of chips and salsa. The blender whirs, the sour mix splooshes and Roberto’s your tío. The deepest contemplation you’ll be doing is wondering how you’re going to get that guacamole stain out of your T-shirt.

But in New Orleans recently, I popped into Vals, the gas station-turned-Mexican-restaurant started by the team that runs celebrated cocktail haven Cure, and we got a round of margaritas that reminded me how good the drink can be. Vals’ frozen margarita was perfectly balanced — tart, sweet, the spirit gentle but present in the flavor, complemented by its Tajín chile-lime-salt rim.

As I sipped, I considered the various mediocre-ritas I’ve encountered — the too-diluted, the cloying, those dragged down by the lemon Pledge flavor of bad sour mix or Splitting Headache brand tequila. Of late, though, the most common problem, for me, has arrived in the form of a relative newcomer: the spicy margarita, in which the heat of chiles is added to the classic template.

The spicy marg is a drink that, done well, is everything I want in warmer weather. The tart-sweet-booze balance takes on a new dimension when peppers enter the scene. Incorporated well, they add complementary flavor and a zing of welcome heat. Overdone, you can end up with a stunt drink, the sort of thing base-jumpers would sip as they plunge off skyscrapers, yelling “EXTREME!” into each other’s GoPros.

Inviting chiles to your margarita is like asking a newbie to your longstanding happy hour: Will they get along with your other friends? Will they dominate the conversation? Will they throw their weight around? If a fight occurs, how do you get guacamole out of cotton?

The best way to make a spicy marg mind its manners will depend on just how much of a hothead you are. I’ve had spicy drinks I loved on the first sip, only to be silently suffering and wishing I had ordered differently by the fifth — palate fatigue can be acute with spicy drinks.

I often opt to add heat in tiny touches — as with that spicy/sour Tajín Clásico on the rim of the frozen margarita at Vals, or chile pepper concoctions doled out in drops. I like Bittermens’ Habanero Hellfire Shrub, which is hot and tart; the Smoked Chili bitters from Hella and Fuego bitters from El Guapo are also good pepper-uppers.

There are also chile liqueurs, such as Ancho Reyes’ original Ancho and the Verde, the former sweet and smoky, the latter retaining more of the raw poblano chile’s green vegetal notes. If you’re looking to try out the liqueurs, you can start by working them into a standard margarita template, replacing or supplementing a portion of triple sec.

The above brands are all worth playing with and generally offer consistency of both flavor and heat-level. The danger of the cheapest method — working with fresh chile peppers — is that it can lack that consistency. As any lover of guacamole knows all too well, peppers are mercurial, especially the common jalapeño. You can get one with a modest burn and then the next one will have all the fire of a tax seminar. Serranos are more reliable, and for the basic version of a spicy margarita (recipe below) I generally use a couple of wheels of it, dropping them into the cocktail shaker with the ice.

Along with that basic template, I’ve provided a couple of spicy margarita variations to try: The Tigerita (or Thai-gerita if you’re feeling cute) incorporates coconut, Thai basil and bird’s-eye chiles into the drink, and the Pineapple-Habanero margarita has three heat sources: fresh habanero and ancho chile liqueur in the drink, and Tajín Clásico on the rim of the glass. Both can be a little zippy or nigh nuclear, depending on how much of the angry little peppers you put in the shaker (as written, the recipes are geared toward milder palates).

Here are some basic guidelines for working with fresh chile peppers to create your own perfect spicy margarita.

  • Know your peppers. Their heat levels are measured in Scoville units, which essentially measure how much capsaicin — the compound in peppers that causes the burn on the tongue — is in the pepper. At 2,000-8,000 Scovilles, the gentle jalapeño quavers before some of the peppers sought by sadomasochistic eaters. Carolina Reapers, currently the hottest known, often measure more than 2 million Scovilles.
  • Chile peppers vary. The variation in peppers isn’t just heat — the burn is only part of their flavor. Habanero and some other high-heat peppers also have sweet tropical fruit notes. Jalapeño is more vegetal, with some of the same bell pepper flavors that can show up in silver tequilas. And then you have ancho chiles (dried poblanos), which are milder and smoky, which can make their flavor a great pairing with a smoky mezcal or add some interest to a standard silver tequila marg.
  • Divide and conquer: The hot stuff in peppers is concentrated in the ribs (the paler fibrous structures that surround the seeds) and the coating of the seeds. Including ribs and seeds in the pepper you put in your margarita will make it hotter; trim them off if you want to avoid that boost.
  • Longer steep, hotter drink. The more time a pepper spends in the mix — especially submerged in alcohol, a natural solvent — the more its flavor and heat will be extracted. In testing drinks, I found that the same amount of chile added to the shaker before the rest of the ingredients, instead of just before shaking, often resulted in a noticeably hotter drink. And if you don’t strain those chile solids out when you pour the drink, it will continue to infuse as you sip.
  • Practice safe slice. Wear protection — glove up if you’re working with anything much hotter than a jalapeño. It’s amazing how easy it is to chop up some hot peppers, wash your hands and go on your merry way, only to be unpleasantly confronted by their compounds’ staying power when you’re taking out your contact lenses later. (Don’t ask how I know this.)

Scale and get a printer-friendly version of the recipe here.

A bright and balanced margarita with adjustable heat (use jalapeño chiles if you want subtle heat; dial it up to serranos or add more chile if you’d like more zip). Blanco tequila works well here, but if you want a smokier version, go with a mezcal, such as Del Maguey Vida or Ilegal Joven.

Where to Buy: Agave syrup is available at many grocery and liquor stores; substitute simple syrup if you can’t find it. Tajín, a chile-lime seasoning salt, is available at many grocery stores, at Latino markets and online.

  • 1 tablespoon Tajín Clásico Seasoning, or more as needed (optional, for garnish)
  • 1/4 ounce agave syrup, plus more for garnish (optional)
  • Ice
  • 2 ounces tequila or mezcal
  • 1 1/2 ounces fresh lime juice
  • 1/2 ounce triple sec, such as Cointreau
  • 1 to 4 small slices jalapeño or serrano pepper
  • Lime wheel or jalapeño slice, for serving (optional)

If using the Tajín, on a small plate, scatter the seasoning. On another small plate, drizzle a circle of the agave syrup the circumference of your rocks glass. Dip the rim of the glass in the syrup, then in the Tajín so the seasoning sticks. (Alternatively, you can swipe a lime wedge around the glass rim before dipping the rim in the spice, but the syrup is more effective in getting the seasoning to stick.)

Add ice to the glass and set it aside.

Fill a cocktail shaker with ice. Add the tequila, lime juice, triple sec, agave syrup and chile slices and shake hard for about 15 seconds. Double-strain into the prepared glass, add a lime wheel or jalapeño slice, if using, and serve.

Scale and get a printer-friendly version of the recipe here.

Think of this spicy margarita riff, with Southeast Asian-inflected flavors and heat, as a Thai-gerita if you prefer. The amount of Thai bird’s-eye chiles you opt to incorporate can make it a gentle or fierce beast. If you can’t find these chiles, you can substitute serranos. The ice can be cubes or one big rock.

Where to Buy: Liber & Co. Toasted Coconut Syrup can be found online, but you can substitute Coco López or Coco Reàl. Thai chiles (often called bird’s-eye chiles) and Thai basil can be found at well-stocked supermarkets and Asian markets.

  • Ice
  • 6 leaves Thai basil, plus additional for garnish (optional)
  • 2 to 4 slices red Thai chiles, plus additional for garnish (optional)
  • Pinch of fine salt
  • 2 ounces tequila or mezcal
  • 1 1/4 ounces fresh lime juice
  • 3/4 ounce Liber & Co. Toasted Coconut Syrup

Add a large ice cube to a rocks glass and set aside.

In a cocktail shaker, combine the Thai basil, chile slices and salt, then fill it with ice. Add the tequila or mezcal, lime juice, and coconut syrup. Shake hard, about 15 seconds, then double-strain into the glass. Garnish with basil leaves and a chile slice, if you like, and serve.

Pineapple-Habanero Margarita

Scale and get a printer-friendly version of the recipe here.

For true spice lovers, this spicy, bright and balanced margarita has three heat sources at work: slices of habanero and a dash of ancho chile liqueur in the drink, and chile-lime salt on the rim. We recommend a smoky mezcal, such as Del Maguey Vida, to stick with the fiery theme, but a blanco or reposado tequila will work well, too. Note: You may want to use gloves when slicing the habaneros.

Where to Buy: Ancho Reyes Original chile liqueur and pineapple gomme syrup (Small Hand and Liber & Co. are both good brands) can be found at well-stocked liquor stores and online. Tajín is available at many grocery stores, at Latino markets and online.

  • 1 tablespoon Tajín Clásico Seasoning, or more as needed, for garnish
  • 1 ounce pineapple gomme syrup, plus more for the spice rim
  • Ice
  • 2 ounces mezcal or tequila
  • 1 ounce fresh lime juice
  • 1/2 ounce Ancho Reyes Original chile liqueur
  • 1 to 2 thin slices habanero chile pepper

On a small plate, scatter the Tajín. On another small plate, drizzle a circle of the pineapple gomme syrup the circumference of your rocks glass. Dip the rim of the glass in the syrup, then in the Tajín, so the seasoning sticks. (Alternatively, you can swipe a lime wedge around the glass rim before dipping the rim in the spice, but the syrup is more effective in getting the seasoning to stick.)

Add ice to the glass and set it aside.

Fill a cocktail shaker with ice. Add the mezcal, lime juice, pineapple syrup, chile liqueur and chile slices. Shake hard for about 15 seconds, then double-strain into the prepared glass and serve.

Recipes from Spirits columnist M. Carrie Allan.

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5 historical hot cocktails that are perfect for cold weather

5 historical hot cocktails that are perfect for cold weather

It is cold outside, and there’s nothing quite like a hot drink to warm the cockles. In the history of British mixed concoctions, there are arguably more hot drinks than cold for one simple reason: Central heating was not ubiquitous in the U.K. until the late 20th century. Before that, cold drinks were something of a novelty unless you frequented American bars, which specialized in iced drinks.

Here are five historical warming sips from Britain to see you through the bright lights of the holidays and the dark days of winter.

1. Tom and Jerry

Sportswriter Pierce Egan is credited with this precursor to the modern egg nog. It appeared in 1821 in his monthly serial “Life in London: Or, the Day and Night Scenes of Jerry Hawthorn Esq., and his Elegant Friend Corinthian Tom,” which was adapted for the stage that same year.

The drink seemed to follow the play’s success as it traversed from London’s West End to New York’s Broadway in 1823. It was recognized as a Christmas classic in 1843, when it was revered in “The Symbol, and Odd Fellow’s Magazine” as a more refined version of “a long concocted beverage,” the Flip. It might seem a bit fiddly to make, but the result is worth the extra effort.

Ingredients for batter mix (makes about 40 servings):
3 eggs (whites and yolks separated)
15 ml rum
1/2 tsp cinnamon
1/8 tsp ground clove
1/8 tsp allspice
1/8 tsp creme of tartar
1/8 tsp vanilla extract
120 ml caster sugar

Method: In one bowl, beat the egg whites to a stiff froth. In another bowl, beat the yolks until they are as thin as water.

Mix yolks and whites and add the rum and spices. Thicken with sugar until the mixture attains the consistence of a light batter.

Ingredients for one serving:
60ml of Irish whiskey
Milk of choice
Grated nutmeg

To make one serving: Combine one tablespoonful of Tom and Jerry batter with Irish whiskey in a coffee mug. Fill the mug with hot milk. Garnish with a little grated nutmeg.

2. Gin Twist

Among the most popular gin drinks during London’s severe winter of 1822, the Gin Twist was immortalized in several poems published in London newspapers. One such poem comprised 149 lines with each stanza comparing the tipple with other popular drinks at the time, such as this one about rum:

Ye Bailies of Glasgow! Wise men of the West!
Without your rum bowls, you’d look certainly tristes; Yet I laugh when I’m told, that liquor so cold Is as good as a foaming hot jug of gin-twist.

It is a remarkably simple drink made with gin, sugar, water and lemon juice, plus a lemon twist garnish to prove the concoction was made with fresh lemon juice — a true luxury back then. The Gin Twist still offers a superior drink today.

Ingredients:
50 ml gin
25 ml simple syrup (or a tablespoon of white sugar)
25 ml fresh lemon juice
75-100ml boiling water

Method: Combine ingredients in a teacup or Irish coffee mug. Stir. Garnish with a lemon twist.

3. Dog’s Nose

This might seem an odd combination to a modern palate more accustomed to sugary mixers, such as cola or tonic water, but the blend of porter or stout, gin, and brown sugar or dark treacle makes for a remarkably good winter sip. The Dog’s Nose first emerged in Charles Dickens’s 1836 book “The Pickwick Papers.”

Thereafter, the potion was frequently mentioned in newspapers and magazines for nearly a century before its popularity waned. Served at Victorian-era room temperature or heated with a loggerhead (a red-hot poker heated in the fireplace), this drink warms both the heart and soul as the wintry snows settle on the ground.

Ingredients:
25 ml gin 100 ml porter or stout 10 ml dark treacle

Method: Combine gin and treacle in a rocks glass or tumbler. Stir to dissolve the treacle. Add the porter and stir gently once more. Warm in a microwave if you want to make the heated version.

4. Smoking Bishop

When Ebenezer Scrooge finally came to his senses in Dickens’s 1843 novella “A Christmas Carol,” he said to Bob Cratchit with a smile:

We will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!

There is a bit of mystery to this drink’s origins. While Dickens appears to have added the “smoking” to the name, the English literary critic George Saintsbury hypothesized in his 1920 “Notes on a Cellar-Book” that it was born at Oxford University.

Its earliest mention is in the 1827 edition of Oxford Nightcaps, the first British book devoted to drink recipes. That book calls it a traditional drink and cites its origins in antiquity — and its rich, spicy tones and imported ingredients may have indeed made it a favorite among the elite in late medieval England.

Ingredients:
6 Seville oranges
115 g caster sugar
1 bottle Portuguese red wine
1 bottle port
whole cloves

Method: Stud the oranges with cloves and roast them in a small metal bowl or baking tray until they are golden brown. Deglaze the roasting pan with wine. Combine the remaining ingredients with the roasted oranges in a pot and simmer covered on a low heat for about 20 minutes. Optionally, you can also press the oranges in the pot and sieve the liquid before serving.

5. Brandy Toddy

To heat drinks before microwaves, many landlords opted for a loggerhead, which took a Toddy from a cold drink to a boiling hot one in five seconds. Heated with a loggerhead, the Toddy acquires a distinctive taste since the heat from the loggerhead is so intense it caramelizes the sugars in the drink and fills the room with the aroma of toasting marshmallows.

You can occasionally find a loggerhead on Etsy or eBay mislabelled as a “fire poker.” The dramatic effect of heating a Toddy with this antique device is a holiday visual treat, but they are quite dangerous so I advise caution. Here we recommend making this warming winter nightcap the modern way.

Ingredients:
1 tsp caster sugar
60 ml brandy or cognac
60 ml boiling water

Method: Pour brandy or cognac into a coffee mug. Add sugar and water. Stir to dissolve.

Anistatia Renard Miller, PhD in History, University of Bristol

This article is republished from The Conversation under a Creative Commons license.