Recipe: The Botanist Spicy Tequila Cocktail
This savory springtime cocktail comes in its own edible cup
The southern states (and California) may have been soaking up springtime for quite a while now, but up north we're still suffering from winter PTSD, and the north remembers. Let's all remember to count our blessings and celebrate the heat.
One of the best ways to bask in springtime's glory is to fire up the grill and have a cocktail. This savory springtime drink is not only perfect for hanging outside on a hot day, it comes in its own vitamin-packed edible "glass": a hollowed-out red bell pepper.
Reposado tequila is great for savory drinks, because its stronger flavor will shine through all the spice. And just remember that anytime you're dealing with jalapeños in cocktails, it's important to be careful as some are much spicier than others. I like to muddle a little at a time and taste as I go, because the drink can get too spicy very quickly. Bottoms (bells) up!
Recipe from the Tasting Table Test Kitchen
The Botanist
Learn how to make a savory tequila cocktail for springtime.
Ingredients
- 1 red bell pepper, refrigerated
- 3 cucumber slices, roughly chopped
- ½ small jalapeño, diced
- ¼ ounce agave
- 3 to 4 cilantro sprigs, plus extra for garnish
- ¾ ounce lime juice
- 2 ounces reposado tequila
- Ice, for shaking
- 1 part cumin to 2 parts kosher salt, for rim
Directions
- Slice the top quarter off the bell pepper and hollow out the inside, setting the larger portion aside (this will be your glass). Remove the stem from the smaller piece and roughly chop the remaining edible parts.
- In a shaker, muddle the chopped pepper, cucumber, jalapeño, agave and cilantro. Add the lime juice, tequila and ice, and shake vigorously. Take the larger part of the bell pepper and dip half its edge into the cumin/salt mixture, to use as a rim. Strain the liquid from the shaker into the bell pepper and serve.