In my work life, doing chemistry experiments is just part of the daily grind. So I had so much fun putting “science” into this Habanero Coconut Margarita recipe. After completing a tasting with a test group (aka the girls), it was determined that all that trial and error paid off to a delicious cocktail.
It’s important to note that the simple syrup for this margarita is key. The longer you let the Habanero peppers “steep” the spicier the cocktail. Adjust the time to your liking, however an hour will give you a decent kick.
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drink
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Ingredients
Margarita Mix
- 1 oz Tequila *I used Kirkland Silver Tequila
- 1/2 oz Triple Sec
- 3/4 oz Fresh Squeezed Lime Juice Can also used bottled
- 1/4 oz fresh lemon juice
- 1/2 oz simple syrup
Habanero Coconut Simple Syrup
- 1 cup water
- 1 cup white sugar
- 2-3 Habanero peppers quartered
- 1 tbsp coconut extract
Ingredients
Margarita Mix
Habanero Coconut Simple Syrup
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Instructions
Simple Syrup
- Boil water, add sugar and let it dissolve for 2-3 minutes.
- Add quartered habanero peppers and let it simmer for 15 minutes, stir occassionally
- Turn off heat and let syrup "steep" with the peppers for a minimum of an hour, it should turn a golden color. Let it steep longer for desired spiciness.
- Add coconut extract and store in a glass container- can be stored up to a week.
Margarita
- Add all ingredients in a shaker with ice. Serve on the rocks with a coconut sugar rim.
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