Prep 5 mins
Cook 0 mins
This is my own invention based on a spicy cocktail that Stephan Pyles, my culinary idol, serves in his restaurant. You will need to garnish the drink as I have, or in some manner to let your guests know about the kick that they are about to experience! The tamarind nectar is the perfect contrast to the infused tequila. I dare you to try this--it's good. Not too hot, just a little back heat that's put out nicely by the tamarind nectar. It will have you going back for more!
- 1 ounce chile-infused tequila
- 1 ounce Grand Marnier
- 1 1⁄2 ounces prepared sweet-and-sour mix
- 3 ounces tamarind nectar
- margarita salt, for garnish
- additional prepared sweet-and-sour mix, for garnish
- red jalapeno chile, slices for garnish
- 2 serrano peppers, for infusing the tequila
- To make the infused tequila, use an inexpensive white tequila like Hornitos. Open the bottle, pour out about 1-1/2 ounces to make room for the serrano peppers, and drink the tequila shot. (It's part of the recipe!) Slice the 2 serrano peppers in half lengthwise and stuff them into the bottle of tequila. After 2 days, strain the tequila and remove the peppers.
- To make the cocktail, pour a small amount of sweet & sour into a bowl and dip the edge of a 12-ounce highball glass into the mix and then into the margarita salt and shake off the excess. Fill the glass with ice, and then pour the tequila, Grand Marnier, sweet & sour and Tamarind nectar into the glass in the order given. Cut a slit into one edge of a jalapeno pepper slice and garnish glass with pepper.
- Prep time does not include time to infuse tequila.