Prosciutto Sweet Pepper Margarita Recipe

Make the infused syrup

In a small saucepan combine 0.5 cup roasted red sweet peppers, 2 slices thinly sliced prosciutto (tear into pieces), 0.25 cup water, and 0.5 cup granulated sugar. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves, about 3–4 minutes.

Once simmering, reduce heat to low and let the mixture gently poach for 6–8 minutes so the prosciutto and peppers release flavor into the syrup. Skim any foam with a spoon.

Remove from heat and stir in 1 tsp apple cider vinegar and a pinch of freshly ground black pepper. Allow the mixture to cool slightly (5–10 minutes) so it's warm but not hot.

Strain the mixture through a fine-mesh sieve into a small bowl, pressing on solids to extract as much liquid as possible. Discard solids (or reserve a small amount to fold into a savory garnish). You should have roughly 3–4 tablespoons of syrup concentrated with pepper and prosciutto flavor.

Chill the syrup in the refrigerator for at least 15 minutes if not using immediately. The syrup keeps for up to 3 days refrigerated in an airtight container.

Prepare the glass: rub a lime wedge around the rim of a rocks glass. Mix 1 tsp coarse or smoked salt with 0.5 tsp fine sugar (optional) on a small plate. Dip the glass rim into the salt-sugar mixture to coat. Set glass aside.

If you want a crisp prosciutto garnish: preheat oven to 375°F (190°C). Place 1 extra prosciutto slice on a parchment-lined baking sheet and bake for 8–12 minutes until crisp. Drain on paper towels and let cool while continuing the cocktail.

Add 2 oz blanco tequila, 1 oz fresh lime juice, 0.75 oz orange liqueur, 0.5 oz agave syrup, and 0.5–0.75 oz of the chilled sweet pepper-prosciutto syrup to a cocktail shaker. Use 0.5 oz syrup for a lighter savory note, 0.75 oz for more pronounced flavor.

Fill the shaker with about 1 cup ice. Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain the cocktail into the prepared rocks glass over a large ice cube (or 2–3 small cubes).

Taste and adjust: if you want it brighter, add a 0.25 oz squeeze of lime and stir once; if sweeter, add up to 0.25 oz more agave syrup. If the pepper note is too soft, float an extra 0.25 oz of the syrup on top by pouring slowly over the back of a spoon.

Garnish the drink with a crisped prosciutto crisp perched on the rim and lay the roasted red pepper strip across the top or thread it onto a cocktail pick along with a small lime wedge.

Optional finishing touch: express a lime peel over the drink to release oils and discard the peel or rub lightly on the rim for extra aroma.

Serve immediately and enjoy.