Susan Feniger’s Raspberry Chipotle Margarita
Chef Susan Feniger (Two Hot Tamales, Border Grill restaurant) puts her spin on the classic margarita. Note: The shrub and lime agave mix make enough for several cocktails and can be made ahead of time.
Raspberry Chipotle Margarita
For the raspberry chipotle shrub:
1 cup red wine vinegar
1 cup fresh raspberries
1 dried chipotle chile
1 1/2 cups granulate sugar
For the lime agave mix:
1 cup freshly squeezed lime juice
1 cup cold water
1/2 cup agave syrup
For the raspberry chipotle margarita:
1 splash mezcal, for rinsing glass
Ice, for cocktail shaker and glass
1 1/4 ounces tequila blanco
1/2 ounce raspberry chipotle shrub
2 1/4 ounces lime agave mix
1 wedge lime, for garnish
1. Make the raspberry chipotle shrub: In a medium saucepan, bring vinegar, raspberries, chipotle, and sugar to a boil over medium-high heat. Reduce heat and simmer for 5 minutes, stirring as needed. Remove from heat, cool, and strain into a container for storage in refrigerator until ready to use.
2. Make the lime agave mix: Combine lime, water, and agave in a medium jar and refrigerate until ready to use.
3. Make the raspberry chipotle margarita: Pour mezcal into a tall glass, swirl around sides of glass several times, and discard. Fill glass with ice and set aside.
4. Add tequila, raspberry chipotle shrub, and lime agave mix to cocktail shaker filled with ice. Shake thoroughly and strain into the mezcal-rinsed glass filled with ice. Serve immediately garnished with a lime wedge.