“Bell Pepper Margarita” Margarita #3
Bell Pepper Margarita Garnished with Red Pepper Slices
Recipe:
- 1 3/4 oz reposado tequila
- 1/2 oz Cointreau
- 3/4 oz fresh lime juice
- 3/4 oz roasted pepper syrup
Chill a Martini glass. Pour all the ingredients into a cocktail shaker. Fill with cubed ice and shake well. Double strain into the glass. Top with bell pepper strips and serve.
Fiery Red Pepper and Jalapeno Syrup
Rachael jumped at the chance to show off in the kitchen and contributed this tasty take off of Margaritas! bell pepper syrup. Per the book, remove the heads of two red bell peppers. Sprinkle a pinch of black pepper and a little olive oil inside, and roast for 30 to 40 minutes. Then mix 1 cup of granulated sugar with 2/3 cup tequila in a saucepan over medium heat. Once the sugar has dissolved, chop the peppers and add to the pan. Cook in a pan over low heat for 1 hour. Leave to cool, then pass through a fine sieve. For an additional kick, we added 2 jalapeno peppers to the roasting pan.
Korean Red Pepper Slices
For the garnish and a touch of heat we added red pepper slices that gave the cocktail distinct veins of pepperiness. The heat I describe is not a bring it on Dante’s Inferno kind of heat, but more like a wind burn of heat. We discovered Wang’s red pepper slices at one of our local Asian markets, but it’s also available on the web. It’s a subtle red pepper from Korea. The slices are more like delicate threads that tend to float, but provide visual interest when submerged in the glass.
Date: March 30, 2010
Categories: mixology