National Margarita Day makes its annual appearance on Feb. 22, but why wait to try this spicy variation offered by Jordan Corney of Bohanan’s Bar? The kick comes from a touch of jalapeño, making it a real San Antonio treat.
To rim the glass, the recipe calls for rose salt, which may not be in your kitchen at the moment. Rather than buying some, why not make your own? This easy-to-follow idea comes from the Nourish Me website: “Gently pull the petals from 1 large, unsprayed red rose. Wash and dry the petals with care. Using fingers, rub the petals with 2 tblsp of sea salt crystals, keeping things a little chunky. Store in a lidded jar and allow a few days for the flavours to get to know one another. Keeps for at least a couple of weeks at (cool-ish) room temperature.”
Rosa Picante Margarita
2 ounces Patrón Silver tequila
3/4 ounce fresh lime juice
1/2 ounce simple syrup
1/2 ounce ginger syrup
1/2 barspoon jalapeño oil or a fresh jalapeño slice
Dash of rose water
Combine tequila, lime juice, simple syrup, ginger syrup and jalapeño oil or jalapeño slice in a cocktail shaker and shake with ice to chill. Strain into a chilled cocktail coupe that has been half-rimmed with rose sea salt and top with a dash of rose water. Garnish with a rose petal, if available.
From Jordan Corney/Bohanan’s Bar