Spicy Pickle Margarita Recipe
ghost pepper infused tequila, triple sec, dill pickle juice, sour
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Ingredients
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Cocktail
For Infusion (make ahead, optional)
Method
For Infusion (make ahead, optional)
Prepare ghost pepper infused tequila
Place 8 oz of tequila in a clean glass jar. Add a very small amount of ghost pepper (start with roughly 1/8 of a pepper or a pinch of flakes). Seal and let steep at room temperature for 1–3 hours, tasting every 30 minutes until the desired heat is reached. Strain the tequila through a fine mesh sieve or coffee filter into a clean bottle. Refrigerate. Note: ghost peppers are extremely hot — err on the side of less. You can dilute with plain tequila if it becomes too spicy.
Cocktail
Prepare glass
Rub a lime wedge around the rim of a rocks or coupe glass. Dip the rim into sea salt to lightly coat. Fill the glass with fresh ice (if serving on the rocks) and set aside.
Combine ingredients
In a cocktail shaker, add ice (about 3/4 of the shaker), 2 oz ghost pepper infused tequila, 1 oz triple sec, 1 oz dill pickle juice, 0.75 oz fresh lime juice, and 0.25 oz simple syrup.
Shake
Seal the shaker and shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosted. This chills and dilutes the cocktail to balance heat and acidity.