Elegant Szechuan Spicy Margarita

Elegant Szechuan Spicy Margarita Cocktail Recipe

Our old time favourite, shared in secret. When we have a few people come over we definitly offer this on our home bar menu. This drink can be served in either an old fashioned glass, coupe or a traditional margarita glass.

We build this cocktail with our home made Szechuan Peppercorn Simple Syrup and our home made Szechuan Pepper Salt. However, these can be easily substituted.

Ingredients:

• 2 oz tequila (We suggest a good quality blanco or reposado)
• 1 oz fresh lime juice
• 1 oz Triple Sec or we prefer Cointreau
• Lime wedge (For rimming the glass and garnish)
• 1/2 oz Szechuan Peppercorn Simple Syrup (See our recipe below, or substitute with Agava Syrup)
• Szechuan Peppercorn Salt (See our Recipe, or substritute with a good quality spicy or smoky cocktail salt)
• Fresh cilantro leaves (We use these for garnish)
• 2-3 slices of fresh jalapeño (Optional, but we like the extra heat!)
• Ice

Assembly:

1. Preparing the Glass:
   • Rub a lime wedge around the rim of your glass to moisten it.
   • Dip the rim into Aurumos Salt Tray, with the salt mixture, ensuring it coats the edge evenly. We typically coat only half the glass rim.
2. Mixing the Cocktail:
   • In a cocktail shaker, combine the tequila, fresh lime juice, Cointreau or triple sec, Our Szechuan Peppercorn Simple Syrup, and jalapeño slices (if using).
   • Fill the shaker with ice and shake vigorously for about 15-20 seconds, until well chilled.
3. Straining and Serving:
   • If using an old fashioned glass, fill the rimmed glass with fresh ice.
   • Strain the shaken mixture into the prepared glass.
4. Garnishing to Enjoy:
   • Garnish with a lime wedge and a few fresh cilantro leaves.
   • Serve immediately and enjoy the unique flavors!

Our Szechuan Peppercorn Simple Syrup – For a bit extra refinement

Ingredients:

• 1 cup Szechuan peppercorns
• 1 cup water
• 1 cup sugar

Instructions:

1. First Infusion:
   • In a medium pot, combine 1 cup of water, 1 cup of sugar, and 1/3 cup of Szechuan peppercorns.
   • Bring the mixture to a slight boil, then remove it from the heat and let it sit for about 15 minutes.
2. Second Infusion:
   • Add another 1/3 cup of Szechuan peppercorns to the pot.
   • Bring the mixture back to a slight boil, remove it from the heat, and let it sit for another 15 minutes.
3. Third Infusion:
   • Add the final 1/3 cup of Szechuan peppercorns to the pot.
   • Repeat the process: bring to a slight boil, remove from heat, and let it sit for 15 minutes.
4. Strain and Store:
   • Strain the syrup through a fine sieve to remove the peppercorns.
   • Allow the syrup to cool completely before transferring it to an airtight container.
   • Store in the refrigerator for up to one month.