And thankfully, this one falls on a Friday
Monday was Presidents’ Day and while some celebrated the three-day weekend with a ski vacay or jaunt to the beach, most of us just caught up on Netflix in pajamas. (Velvet Buzzsaw: yes. Russian Doll, interesting but not a must. The Umbrella Academy, verdict is still out.)
There is, however, another important holiday on the books this week: National Margarita Day. And thank our lucky stars, it falls on a Friday! In honor of this auspicious occasion, one of our favorite bartenders, Alex Penny at Mirador, is sharing his recipe for a Thai chili-infused syrup that makes the world’s best spicy margaritas. And no, he’s not messing around with a little ounce here and a little ounce there. This will make margaritas for a whole crew, baby.
Mirador’s Spicy Agave Syrup
16 ounces agave nectar
8 ounces water
8 thai chili peppers
2 fresno peppers
Cut peppers into thirds and drop into a saucepan with water and agave. Bring to a boil for 3 to 4 minutes and remove from heat. Let cool to room temperature; strain through cheese cloth to remove and seeds. Jar and save for cocktail mixes.
Penny’s general rule of thumb is half an ounce per margarita. “I think it’s the right balance—flavorful and spicy, but not overly spicy to where you can’t taste anything else in the drink,” he says.
To finish, mix the .5 ounces of syrup with 2 ounces of tequila, 1 ounce of cointreau, and 1 ounce of lime juice in a shaker. Add ice. Shake, shake, shake.