Margarita Picante Recipe

Prepare rim mixture

On a small plate, combine kosher salt, finely chopped parsley, chopped oregano, minced garlic, red wine vinegar, and lime zest. Mix until the vinegar is evenly distributed and the mixture holds together slightly.

Moisten the rim of a chilled rocks or coupe glass with a lime wedge. Press the glass rim into the chimichurri salt mixture, twisting slightly to adhere a thin, even coating. Set the glass aside to let the rim set while you make the cocktail.

Muddle bell pepper

In a cocktail shaker, add one seeded slice of bell pepper. Using a muddler or the back of a spoon, gently muddle until the pepper releases bright juice and aroma but is not pulverized (about 6–8 firm presses). This yields about 0.25–0.5 oz of pepper juice and flavor.

Combine liquids

Add to the shaker: 2 oz Cazadores Blanco tequila, 1 oz Neurita Picante, 0.75 oz Cointreau, 0.75 oz fresh lime juice, and 0.25 oz simple syrup if you prefer a touch of sweetness.

Add ice and shake

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled (this also aerates and integrates the bell pepper flavor).

Double-strain into glass

Place a fine strainer over a jigger or a second strainer over your prepared glass and double-strain the cocktail into the chimichurri-salted glass to remove bell pepper bits and ice shards. Serve up (no ice) or over a single large ice cube if preferred.

Garnish the cocktail with a thin bell pepper slice across the rim and a lime wheel or wedge clipped to the glass. Optionally, wipe a small smear of chimichurri salt on the inside of the glass near the rim for an extra hit on the first sip.

Serve immediately. Provide a small side plate or napkin for any extra chimichurri salt that may fall.