Ancho Mezcal Margarita
By: Chef Cindy Gilbert
Made With:
The complex, warm heat of McCormick Gourmet™ Ancho Chile Pepper — featured in both the rim garnish and cocktail itself — is the perfect complement to the smoky depth of mezcal in this twist on the classic margarita. Salud!
The complex, warm heat of McCormick Gourmet™ Ancho Chile Pepper — featured in both the rim garnish and cocktail itself — is the perfect complement to the smoky depth of mezcal in this twist on the classic margarita. Salud!
Key products
Instructions
Instructions
- For the Ancho Agave Syrup, mix agave nectar, water and Ancho Chile Pepper in small saucepan. Bring to simmer on medium heat. Simmer gently 5 minutes. Remove from heat. Let stand Let stand 30 minutes. Strain through double layer of cheesecloth. Cool completely or cover and refrigerate until well chilled.
- For the Margaritas, mix kosher salt and Ancho Chile Pepper in shallow dish. Place 1 tablespoon of the Ancho Agave Syrup in separate shallow dish. Dip rims of 2 large margarita glasses in Syrup, then in Ancho-salt mixture to coat. Fill glasses with ice; set aside.
- Fill cocktail shaker with ice. Add pineapple, lime and orange juice, remaining 1/4 cup Ancho Agave Syrup, mezcal, and orange liqueur; shake until well mixed and chilled. Strain into prepared glasses. Garnish with lime wheels and fresh pineapple slices to serve, if desired.
Test Kitchen Tips:
- Coat lime wheels and pineapple slices in a mixture of Ancho Chile Powder and demerara sugar. Grill until lightly charred and use to garnish for an extra hit of smoky-sweet flavor.
- Use Cointreau or Gran Marnier in place of the Triple Sec for a bolder orange flavor.
- Reserve remaining Ancho Agave Syrup for another round of Margaritas, or store in an airtight container in the refrigerator up to 2 weeks. Also great for Palomas, Mojitos, stirred into iced tea, or even as a glaze for grilled shrimp or chicken!
