Margarita de Arándano y Chipotle 2.0
Cranberry brings tartness and color, jicama adds light freshness and chipotle brings resonant spice (plus a hint of smoke). Sound like the perfect winter cocktail?
INGREDIENTS
- For the spicy cranberry base:
- 2 cups cranberry juice (100% cranberry is my preference, but cranberry juice cocktail will work)
- 1 heaping cup peeled, diced jícama (5 ounces)
- 1 canned chipotle
- For each cocktail
- kosher salt and lime, for rimming the glass
- 3/4 ounce (1 1/2 Tablespoons) fresh lime juice
- 1/2 ounce (1 Tablespoon) light agave syrup
- 2 ounces good-quality blanco tequila
- ice for the shaker
INSTRUCTIONS
Make the base. In a blender, combine the cranberry juice, jicama and chipotle. Blend until smooth, then press through a fine strainer. You’ll have about 2 cups.
Finish the cocktail. Rub the rim of a 5-ounce cocktail glass with a lime wedge, then upend the glass in the salt spread on a small plate. Fill a cocktail shaker about ½ full of ice, then add 1 ½ ounces (3 tablespoons) of the spicy cranberry base, the lime juice, agave syrup and tequila. Secure the top and shake for about 15 seconds. Strain into the prepared glass.
