It’s that time of year when keeping a stack of seasoned, dry wood on hand for an impromptu, warming fire is one of the season’s happy pleasures. But how about a little smoke in your glass, too?
At Lulu Kitchen & Bar in Sag Harbor, adding a little mezcal into this wintery riff on a margarita (plus a little smoked salt on the rim) makes for a most excellent complement to a night in front of the hearth flames. You can buy jalapeño-infused tequila, but making it is a pretty easy DIY project.
To make it, wash two fresh jalapeño peppers and cut off and discard the tops. Slice the peppers into quarter-inch rings. In a large jar, combine the pepper slices with a 750 ml bottle of silver blue agave tequila. Allow to sit for 24 to 36 hours, strain out the seeds and peppers, and return the liquid to its original bottle (just be sure to label it so you know this is the spicy stuff!).
Hang onto a few of those strained slices and use them for garnish (or cut a fresh jalapeño into rings if you prefer). If you prefer a smokier version of this drink, simply swap the tequila and mezcal amounts.
Smoke n’ Fire
- 2 oz jalapeño-infused tequila
- 1 1/2 oz mezcal
- 1.2 oz ginger-infused simple syrup
- 1/4 oz lime juice
- 1 jalapeño slice, for garnish
- 1 tbsp smoked salt
For the ginger simple syrup
- 1 1-inch nob of fresh ginger
- 1 cup sugar
- 1 cup water