20150828

HATCHCHILETA MARGARITA, Hatch Chiles, Blood Orange & Cilantro

http://themartinidiva.com
 
Frieda's Produce kindly sent me a nice box of late summer produce and tucked in there were some gorgeous blood oranges along with a bag of beautiful Hatch New Mexico chiles. Right off the bat my mind went straight to some roasted Hatch chile infused tequila that would be just righteous in blood orange margaritas. I turned on my broiler and got to work on the hatch chiles for the infused tequila.

You'll notice the Hatch Chile Cilantro Infused Tequila has honey in the recipe. You'll find out why I added honey as you read the article, but I'm not writing any spoilers here, you'll just have to read the post. Technically adding any sweetener makes it a liqueur, but for this margarita it works just fine as tequila since the honey balances nicely with and brings forward the blood orange.

As for the margarita recipe, here you go. You can thank me by showering me with cash and gifts.
 
HATCHCHILETA
MARGARITA

2 Oz. Hatch Chile Cilantro Infused Tequila Liqueur 
2 Oz. Fresh Squeezed Blood Orange Juice
1 Tsp. Agave Syrup
(I put in 2 teaspoons, that sweet tooth of mine!)
Juice of 1/2 Fresh Lime*
Ice

GARNISH: 1 Tbsp. Sea Salt with 1/2 teaspoon of La Chinata Smoked Paprika from Gourmet Delights for rim, Blood Orange Peel, Roasted Hatch chile, 2 Sprigs of Cilantro

TOOLS:  One small plate for salt/paprika rim, Rocks (Old Fashioned) glass, Cocktail shaker

DIRECTIONS:
Rub your glass rim with a blood orange slice then dip into the salt/paprika mixture. Chill your glass in the freezer.
Fill your cocktail shaker with ice then add the Hatch chile tequila liqueur, blood orange juice, agave syrup, and lime juice.
Shake until well chilled then strain over ice in your chilled rocks glass.
Garnish with a roasted hatch chile pepper wrapped in a blood orange peel and a sprig of cilantro. Express the oils from a sprig of cilantro onto the top of your margarita and enjoy!

http://themartinidiva.com

 * USE FRESH LIME JUICE! Did you know that citrus can go bad within 15 minutes of being cut open? It definitely loses a lot of nutrients and flavor. How much more time does it take to cut open a lime and squeeze it as you make your cocktail than twisting the cap off some bottled stuff? Right?



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