Margherita Recipe

Make the syrup

Combine honey and hot water in a small bowl or jar. Stir until honey dissolves fully. Whisk in Calabrian chili paste a little at a time until evenly incorporated. Taste and add a pinch of kosher salt if desired to round flavors. Let cool to room temperature before using. (Makes about 4 tablespoons; refrigerate leftover syrup up to 2 weeks.)

Prepare glass

If you like a salted rim, pour the coarse or smoked salt onto a small plate. Rub the rim of a rocks or coupe glass with a slice of blood orange or lime, then gently dip the rim into the salt to coat. Set the glass aside.

Mix the cocktail

Add blanco tequila (2 oz), fresh blood orange juice (1 oz), fresh lime juice (0.75 oz), fennel liqueur (0.5 oz), and Calabrian chili honey syrup (0.5 oz) into a cocktail shaker. Fill the shaker 3/4 full with ice.

Shake

Shake vigorously for 12–18 seconds until the shaker is frosty and well-chilled. This both chills and dilutes the drink to balance the honey and citrus.

Strain and serve

Double-strain (use a Hawthorne strainer and a fine mesh strainer) into the prepared glass over fresh ice if serving on the rocks, or without ice into the chilled coupe for a straighter presentation.

Garnish

Express the oils from a blood orange or orange twist over the cocktail and drop the twist into the drink. Optionally lay a thin slice of blood orange on the rim.

Taste adjustments

If the cocktail tastes too sweet, add 0.25 oz more lime juice and briefly stir or re-shake with ice. If not spicy enough, add another 0.125–0.25 oz Calabrian chili honey syrup (or a tiny drop of Calabrian chili paste) and re-mix.