Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from the Test Kitchen - Desserts & Drinks

Signature Cascabel Margarita

Margarita del Cascabel

Rick Bayless and Bar Manager/Mixologist Jordan Johnston developed this margarita to grab the audience’s attention as they enter the theater.  The addition of a citrus bitters and the unique cascabel chile salt sets this cocktail apart from the more traditional margarita.

Ingredients

1.5 ounces silver tequila (we like Cazadores Plata)
0.5 ounce orange curacao
2 ounces Limonada*
3 drops orange or grapefruit bitters (Favorites include Bitter Truth or Bitter Cube, order here)
Cascabel salt for rim**

Directions

*Mix together 5 ounces of lime juice, 3 ounces of sugar and 10 ounces of water.  This will make more than you need for one margarita, but it can be your base.

**Spread cascabel chiles on a baking sheet, bake at 350 for 10 minutes. Let chiles cool, pull out stems and seeds, place chiles in VitaMix blender.  Pulverize. Mix equal parts pulverized chile and coarse kosher salt.

Pour all contents into margarita shaker, fill with ice, shake vigorously for 15 seconds, strain into cascabel salt-rimmed glass filled with fresh ice. Garnish with a wedge of lime.

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