Recipe: Three Chile Margarita
Please note: This article is published as an archive copy from Philadelphia City Paper. My City Paper is not affiliated with Philadelphia City Paper. Philadelphia City Paper was an alternative weekly newspaper in Philadelphia, Pennsylvania. The last edition was published on October 8, 2015.
Want to make that margarita from this week's paper? Here's how.
Want to make that Three Chile Margarita from this week's paper? Here's how.
THREE CHILE MARGARITA
- 1 ½ ounces Espolón blanco
- ½ ounce orange liquer
- 1 ounce fresh squeezed lime juice
- 1 ounce chili simple syrup*
Muddle two slices each jalapeño and Fresno chiles, add ice, and all ingredients. Shake vigorously, strain over new ice into a pequin chile-salt rimmed margarita glass. Garnish with fresh jalapeño and Fresno chili slices.
*To make chile syrup, bring equal parts water and sugar to a light simmer in a saucepan over medium heat. When sugar is dissolved add a poblano, Fresno and jalapeño, smashed with the back of a knife, and simmer ten additional minutes. Remove heat, cover and allow to steep overnight. Strain and bottle or use immediately.
