Pickled jalapeno and raspberry margarita cocktail with hibiscus sugar features sweet, sour and hot flavours. In season jalapeno peppers pickled with ginger and pepper berries offer a mild hot kick contrasting with sweet muddled fresh raspberries, sour and hot jalapeno pickle brine, sweet Casamigos tequila and agave syrup, floral notes from cooled hibiscus tea, sweet-sour lime juice and a sweet and floral hibiscus sugar crust.
The pairing of jalapeno and raspberry was inspired by the Flavour thesaurus where an ice cream with these ingredients is described. The addition of lime and hibiscus came from my obsession with paletas or Mexican ice blocks and their sweet-sour flavours which combine fresh fruit with lime, chili and salt and in the case of mango nada mango along with a sour chili chamoy sauce that in some cases includes hibiscus tea. Here I have added cooled hibiscus tea to the cocktail and a hibiscus sugar crust.
The jalapenos and raspberries used in this recipe are in season and cheap making them both great sustainable food choices for pickling and for using fresh. Using the pickle brine that is otherwise leftover, in a cocktail is a fantastic way to use up your pickles and reduce waste while creating unique and intensified flavours.
Pickled jalapeno and raspberry margarita cocktail with hibiscus sugar
Print RecipeIngredients
- Margarita cocktail: 1 shot tequila
- 6 fresh raspberries
- Juice of 1 lime, reserve the zest for making dehydrated lime zest or for pickling
- 2 dessert spoons hibiscus tea
- 1 dessert spoon pickled jalapeno brine
- 1 teaspoon agave syrup
- Pickled jalapeno and raspberry to garnish
- Hibiscus tea: 3 tablespoons hibiscus flowers
- 2 cups boiling water
- Hibiscus sugar for crust: 3 teaspoons hibiscus flowers
- 4 teaspoons sugar
Instructions
To make the hibiscus tea: Add the boiling water and hibiscus flowers to a saucepan and allow to boil for a few minutes, then allow to cool, can be stored in the fridge in a glass jar
To make the hibiscus sugar: Place hibiscus flowers and sugar in a blender and blend until well combined
To make the margarita cocktail: Paint the rim of the glass with a basting brush dipped in pickle brine and apply hibiscus sugar to the rim
Add raspberries and lime juice to a shaker tin and muddle until well combined
Add tequila, pickle brine, cooled hibiscus tea and agave and ice to the shaker and shake vigorously until cold and well combined
Double strain the drink into the prepared glass
Garnish with a piece of jalapeno pickle and a fresh raspberry on a cocktail pick
Notes
I used reusable Uber bar tools Cocktail picks
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