How to Make a Habanero Margarita
Start by slicing the Habanero into slices vertically., Infuse or drop all the habanero slices into the Tequila bottle., Strain the tequila to get the habanero out of the tequila bottle., Fill your Margarita glass full of ice. , Pour the infused...
Step-by-Step Guide
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Step 1: Start by slicing the Habanero into slices vertically.
Slice little strips about 1cm (1/2") thick, the length of the habanero. -
Step 2: Infuse or drop all the habanero slices into the Tequila bottle.
Put the cap back on.
Place in fridge for 24-48 hours.
This process is called 'infusing the liquor'.
If you have time, it's best to wait about 4-5 days.
If you don't have time to infuse the Tequila, you can muddle the Habanero in the mixing tin before you add it to the iced drink.
To muddle:
Place a few pieces of the habanero in the mixing tin, using a muddler or a something blunt like bottom of spoon, smash the habanero with the tequila to release the oils and juices.
A little muddling goes a long way. , (If you're brave, try eating one––actually, by this point you'll discover that the habanero is pretty much drained of the oils that make it hot so they're not too bad to eat or use as a garnish.) ,, Add 1/3 less triple sec than tequila.
Triple sec is your sweetener for the drink––less triple sec means a less sweet drink––it’s about a 1/3 ratio to 2/3 tequila at half full glass. , Make sure they are very juicy and fresh.
Next, squeeze a full lime into the margarita glass.
Throw the used lime halves in with the margarita.
If adding the whole lime (rind and flesh) to the margarita, be sure to clean the lime prior to cutting.
You never know who handled it before you bought it or what's lurking on the peel. , Not to much; just enough to slightly change the color.
If you like your margaritas sweet, add agave nectar or simple syrup to taste. , Put the top on and shake with both hands, keeping a tight seal.
Do this until the mixing tin feels cold to the touch, usually about 5-10 seconds.
The lime should be bruising with this process, which will help give a tart taste to the drink. , If you want to add salt to the glass, make sure you do this before adding the contents of the mixing tin.
Salt should be 'coarse' grade, not table salt. ,, -
Step 3: Strain the tequila to get the habanero out of the tequila bottle.
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Step 4: Fill your Margarita glass full of ice.
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Step 5: Pour the infused tequila in until it's a little less than half full.
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Step 6: When ready to serve
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Step 7: cut limes in half.
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Step 8: Splash fresh orange juice on top.
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Step 9: Pour your margarita into a cocktail mixing tin or cocktail shaker.
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Step 10: Pour the contents of the mixing tin back into the glass.
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Step 11: Garnish with a lime wedge on the rim of the glass or jalapeño sliced into a circle floating on top.
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Step 12: Serve and enjoy your hot
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Step 13: but very smooth
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Step 14: 'Habanero Margarita'.
Detailed Guide
Slice little strips about 1cm (1/2") thick, the length of the habanero.
Put the cap back on.
Place in fridge for 24-48 hours.
This process is called 'infusing the liquor'.
If you have time, it's best to wait about 4-5 days.
If you don't have time to infuse the Tequila, you can muddle the Habanero in the mixing tin before you add it to the iced drink.
To muddle:
Place a few pieces of the habanero in the mixing tin, using a muddler or a something blunt like bottom of spoon, smash the habanero with the tequila to release the oils and juices.
A little muddling goes a long way. , (If you're brave, try eating one––actually, by this point you'll discover that the habanero is pretty much drained of the oils that make it hot so they're not too bad to eat or use as a garnish.) ,, Add 1/3 less triple sec than tequila.
Triple sec is your sweetener for the drink––less triple sec means a less sweet drink––it’s about a 1/3 ratio to 2/3 tequila at half full glass. , Make sure they are very juicy and fresh.
Next, squeeze a full lime into the margarita glass.
Throw the used lime halves in with the margarita.
If adding the whole lime (rind and flesh) to the margarita, be sure to clean the lime prior to cutting.
You never know who handled it before you bought it or what's lurking on the peel. , Not to much; just enough to slightly change the color.
If you like your margaritas sweet, add agave nectar or simple syrup to taste. , Put the top on and shake with both hands, keeping a tight seal.
Do this until the mixing tin feels cold to the touch, usually about 5-10 seconds.
The lime should be bruising with this process, which will help give a tart taste to the drink. , If you want to add salt to the glass, make sure you do this before adding the contents of the mixing tin.
Salt should be 'coarse' grade, not table salt. ,,
About the Author
Nathan James
A passionate writer with expertise in organization topics. Loves sharing practical knowledge.
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