Kali Margarita Recipe

Inspired by Catch

Time10m

Serves1

Jalapeño-Infused Dobel Diamante Tequila, Campari, Yuzu, Grand Marnier, Passionfruit

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Ingredients

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1
Chill glass
Place a rocks or coupe glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to chill it.
2
Prepare rim
On a small plate, spread the coarse salt or Tajín. Rub a lime wheel around the glass rim. Dip the damp rim into the salt/Tajín to create an even coating. Set the glass aside.

3
Add jalapeño-infused Dobel Diamante tequila (2 oz), Campari (0.5 oz), yuzu juice (0.75 oz), Grand Marnier (0.5 oz), passionfruit purée (0.75 oz), and agave syrup (0.25 oz, optional) into a cocktail shaker.
4
Fill the shaker with ice (about 3/4 full) and shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted. Vigorous shaking helps integrate the thicker passionfruit purée.
5
Double strain the cocktail through a fine mesh strainer into the chilled, rimmed glass to remove ice shards and passionfruit fibers. Alternatively, serve over fresh ice in a rocks glass if preferred.

6
Float a thin lime wheel or a single slice of jalapeño on top of the cocktail. Optionally, express a small spray of lime peel over the drink to add aromatic oils.
7
Serve immediately. Recommend advising guests that the drink has a gentle heat from the jalapeño infusion balanced by the bitter Campari, bright yuzu, orange from Grand Marnier, and tropical passionfruit.