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  • The base number of servings for this recipe is 8
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    Rick Bayless' Apple-Habanero Margarita

    Habanero chiles, though foremost thought of in terms of their heat, are one of the most delicious chiles on earth—fruity, citrusy, wonderfully floral. And they pair perfectly with apples.  So when you’re at the fall farmer’s market, buy your favorite apples and a few habaneros (thankfully, both are in abundance at the same moment) for this special cocktail—special for anyone who loves spicy.  

    Combining apple brandy and roasted apple puree gives this drink a rich, roasty oaky flavor with hints of oakiness. A resonant reposado tequila fits in beautifully, offering an age-induced smoothess while preserving the tequila’s agave flavor.

    Rick Bayless is the author of seven popular cookbooks, including Mexican Everyday and Fiesta at Rick’s. With his wife Deann he owns and operates Chicago’s hugely successful Frontera Grill, Topolobampo, and XOCO. Bayless is also the founder of the Frontera Farmer Foundation, an organization that supports small local farmers. His product line of prepared foods is sold coast to coast. He lives in Chicago with his wife and daughter.

     

     

     

     

     

     

     

     

     


    Ingredients
    Peppery Cinnamon Salt
    3
    parts
    coarse kosher salt
    2
    parts
    ground cinnamon (Mexican canela)
    1
    part
    fresh ground black pepper
    Apple-Habanero Puree
    2
    large apples
    1/4
    cup
    sugar
    1/2
    fresh habanero chile, stemmed
    1/4
    cup
    agave syrup or rich simple syrup
    Cocktail
    1 1/2
    cups
    100% blue agave reposado tequila
    1/4
    cup
    fresh lime juice
    1/2
    cup
    Calvados apple brandy
    1
    lime wedge
    6
    cups
    ice
    Directions
    To make peppery cinnamon salt, mix 3 parts coarse (kosher) salt with 2 parts ground cinnamon (preferably fresh ground Mexican canela) and 1 part fresh ground black pepper.
    Heat oven to 400F.
    Spread the apples onto a baking sheet and sprinkle with the sugar, tossing them to coat evenly.
    Add the habanero to the baking sheet and slide into the oven.
    Roast for 20 minutes, then use a spatula to flip the apple pieces.
    Roast for another 20 minutes, until lightly browned and completely soft.
    In a food processor or blender, process the roasted apples with the agave syrup (or rich simple syrup) and 1/2 cup water until completely smooth.
    Chop the habanero (including seeds), then add a portion to the apple puree. Start with 1 quarter to make it a little spicy, half for the full experience.
    Process to blend thoroughly. Taste and add more habanero. Pulse to blend.
    Pour into a storage container. Strain the mixture if there are unblended bits.
    In a pitcher, combine the tequila, lime juice, Calvados apple brandy, apple-habanero puree, apple cider and ice.
    Cover and refrigerate for about 2 hours, or until chilled.
    Spread the peppery cinnamon salt on a small plate. .
    Moisten the rim of a 6-ounce martini glass with the lime wedge, and upend the glass onto the salt to crust the rim. Set aside.
    Fill a cocktail shaker 3/4 full with ice and pour in 1 1/2 cups of the margarita mixture.
    Shake and strain into 3 of the prepared martini glasses. Repeat for the remaining margaritas.
    Serve.
    Reprinted With Permission From Frontera: Margaritas, Guacamoles, and Snacks by Rick Bayless with Deanna Groen Bayless. Copyright © 2012 by Rick Bayless and Deanna Groen Bayless. With the permission of publisher, W.W. Norton & Company, Inc.

    The base number of servings for this recipe is 8
    OK

    Categories 

    Cocktail

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