Spicy Tangerine Margarita
There’s a restaurant nearby that we go to sometimes that has a wonderful margarita called the “spicy tangerine”. It has a lovely sweetness, with a mild kick of spice and heat.
This is my homemade version of that drink – use fresh limes & tangerines to make the juice for the best flavor!
Enjoy!
Spicy Tangerine Margarita (1 serving):
To segment a tangerine, cut the top and the bottom off. Then set on a cutting board, cut off the peel vertically around the fruit. Then over a bowl, use a knife to cut between the membranes to release the segments.
- 1 1/2 oz. Patron silver tequila
- 1/2 oz. Grand Marnier
- 1/2 oz. fresh lime juice
- 1 oz. simple syrup
- 1 1/2 oz. fresh tangerine juice (about 1/2 to 1 tangerine, depending on size)
- 1 small red chile pepper
Garnish:
- Margarita/coarse sea salt
- dash chili powder
- dash cayenne pepper
1. Peel and segment the tangerines, squeeze any remaining juice into the bowl. (Here you can see that I segmented about 10 tangerines, and ended up with quite a bit of juice.) If you don’t want to bother with segments, just go ahead and squeeze the tangerines to juice them.
2. Mix a small amount of the margarita salt with a few dashes of the chili powder and cayenne pepper.
3. Rub the cut surface of a lime along the rim of a glass, then dip into the spicy salt mixture.
4. Slice the chile pepper. (I’m using a small red Jalapeno pepper from my garden.) Use the entire pepper if you want a spicier margarita, use less if you want a milder margarita.
5. Add the Patron, Grand Marnier, lime juice, simple syrup, cut red chile pepper, and tangerine juice into a cocktail shaker. (You can also add a few segments of tangerine.)
6. Use a muddler (or the back of a wooden spoon) to mash and bruise the chile to release the flavor.
7. Add a little bit of crushed ice, shake until frosted over.
8. Pour over ice into the prepared glass. Enjoy!
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