Our take on the margarita plays up the citrusy flavors that'll have you wanting more. —INGRAIN, Winter/Spring 2020
RECIPE / Ken Hunnemeder
In this margarita riff on a hard seltzer, I used Olmeca Altos Plata, a slightly peppery, dry tequila.
CITRUS HARD SELTZERS Fresh citrus-infused hard seltzers are versatile and simple to make. You can use any fresh citrus zest to create other combos.
Makes 1 cocktail
2 ounces orange-infused tequila (recipe below)
½ ounce lime juice
To serve: Lime wedges, edible flowers (optional)
Whip cream maker (optional)
2 ounces orange-infused tequila + ½ ounce lime juice (freshly squeezed) + 6 ounces ice-cold water together in a cocktail glass with a salted rim (optional).
Carbonate with a whipped-cream maker, to taste. Garnish as desired (lime wedges, edible flowers).
8 ounces blanco tequila
40 grams orange peel (about 4 small oranges)
8 ounces blanco tequila + 40 grams orange peel (no pith; about 4 small oranges) in a medium zip-top bag in a sous vide machine* set at 140°F for 30 to 60 minutes, depending on the flavor intensity desired.
Orange-infused tequila (in bag) to a bowl filled with ice water and let cool, then strain the infused spirit into a clean container. Refrigerate for up to 2 weeks; makes 8 ounces (enough for 4 cocktails).
* Lower the zip-top bag into the preheated sous vide bath before you seal it. The water from the bath will push any air out of the bag, so you’ll be able to cleanly seal the bag with no air pockets. (Eliminating air pockets helps keep the bag from floating to the surface during cooking; you can also attach the bag to the side of the container filled with water.) If you don’t have a sous vide machine, let the mixture steep at room temperature for 3 to 4 days.
Want more hard seltzers? Check out Hard Times.