I like to get a decent bottle of tequila - something like El Jimador, in the $20 range and 1000x better than Jose Cuervo - and put a couple dried chipotle peppers in the bottle (it helps to put the tequila and dried pods in a jug that's a little bigger). Let sit as long as you like, but I recommend tasting every 24 hours as it picks up heat very quickly. Don't use the chipotles in adobo, I think that would be really gross.
I've only done this with chipotles because I've never grown peppers before, but by the end of the summer I hope to have some smoked chocolate bhutlahs to make a few bottles with.
Then, use about equal parts fresh squeezed lime juice and tequila, plus agave nectar to sweeten as desired. A good place to start is 1/4 cup tequila, 1/4 cup lime juice, and 1 tablespoon agave per margarita. Serve on the rocks with a salted rim (salt can be mixed with a chili powder as well for extra kick).
The mix of cold drink and fresh lime juice with some heat is really nice, and the smoked flavor adds a ton of depth. Can be garnished with a bit of cilantro or a thin sliced red pepper in the drink if you want to get fancy on the presentation.
Happy drinking!
I've only done this with chipotles because I've never grown peppers before, but by the end of the summer I hope to have some smoked chocolate bhutlahs to make a few bottles with.
Then, use about equal parts fresh squeezed lime juice and tequila, plus agave nectar to sweeten as desired. A good place to start is 1/4 cup tequila, 1/4 cup lime juice, and 1 tablespoon agave per margarita. Serve on the rocks with a salted rim (salt can be mixed with a chili powder as well for extra kick).
The mix of cold drink and fresh lime juice with some heat is really nice, and the smoked flavor adds a ton of depth. Can be garnished with a bit of cilantro or a thin sliced red pepper in the drink if you want to get fancy on the presentation.
Happy drinking!
