Photo by Public Restaurant, NYC
It is Friday...time to kick off your shoes, throw your feet up, and celebrate the arrival of Spring with a spicy, tropical margarita, created at Public in New York City.
The “Red Chile” in this drink’s name comes from homemade Chile-Infused Tequila. Be sure you make it a couple of days in advance to get that spicy kick this cocktail deserves. See the recipe below...
2 1/2 cups Chile-Infused Tequila (see below)
1 1/2 cups Triple Sec
1 1/2 cups guava nectar (you can find it at health food stores and most Southern California groceries)
1 cup fresh orange juice
1 1/2 cups fresh lime juice
10 lime wedges
Salt, for rimming the glasses
10 small red chiles, for garnish (optional)
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt. Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
***TO MAKE RED CHILE INFUSED TEQUILA:
~ 6 small, dried red chiles, halved lengthwise, seeds removed
~ 1 (750-milliliter) bottle 100 percent agave tequila
Place red chiles in tequila. Allow to infuse for 1 to 2 days.