Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Hot Like Kohli

Image: Katrine Moite

This take on a Spicy Margarita by Mikey Belasco, the lead bartender at New York City’s GupShup, yields herbal and floral notes.

This recipe originally appeared as part of “Infused Salts Are the Next Big Cocktail Ingredients.”

Ingredients

  • 2 oz Green-chile-infused tequila, mezcal and pear cordial*
  • 1 oz Matcha-cilantro-mint simple syrup**
  • 3/4 oz Fresh lime juice
  • 2 drops Chile tincture
  • Garnish: Chile-salt mix***
  • Garnish: Lemon wheel

Steps

  1. Rim a rocks glass with chile-salt mix.

  2. Add all ingredients into a shaker with ice and shake.

  3. Strain into prepared glass over fresh ice.

  4. Garnish with a lemon wheel.

  5. *Green-chile-infused batch of tequila, mezcal and pear cordial: In a 32 oz Mason jar, add 12 oz Tromba blanco tequila, 6 oz El Silencio mezcal, 6 oz pear cordial, 5 small whole green chiles and 5 small green chiles sliced down middle with seeds exposed. (When handling chiles, use plastic gloves.) Seal and let sit for 24 hours, then fine-strain to remove seeds.

  6. **1 oz Matcha-cilantro-mint simple syrup: Add 1 oz simple syrup and 1 tbsp matcha powder into medium-size pot at medium heat and stir for 2-3 minutes. Add 1 pinch of loose chopped cilantro, stems removed, and 1 pinch of mint leaves, stems removed. Simmer for 12-15 minutes. Pour into large container and place container in an ice bath for 15 minutes, then let sit at room temperature for 30 minutes. Fine-strain to remove leaves and powder residue. Can keep refrigerated for 1 month.

  7. ***Chile-salt mix: Combine 8 oz Marhaba Tajín powder, 4 oz kosher salt, 2 dried Thai Bird chiles, 1 tbsp sugar, 1 tsp ground pasilla negro chiles and 1/2 oz fresh lime juice.