Cocktail Friday is here (and I KNOW we’ve all been looking forward to it)!!! So, without further ado, here is The Hubs:
Happy Friday, folks. I’m so happy we’re back here again. I just hope this weekend doesn’t fly by like every other weekend this year (I know, wishful thinking). So, after reading the news this week, I realize that South Florida is no longer the literal summer hot spot. It’s brutal outside. I mean, it’s downright uncomfortable, right now. I was sweating in the pool last night for crying out loud. Well, we have to make the best of our sacred weekend time so I thought about how to really beat the heat with an enjoyable summer cocktail.
I started thinking about how all those cultures in hot weather climates always consume spicy food. It seems like the hottest dishes and peppers come down regions that are situated on or near the equator. Because I thrive on useless fun facts, I began researching this phenomenon. I always thought hot and spicy food were for the chilly winter months and cool food was for the melt for face hot summer months. Well, research proved other wise. It turns out that chili peppers (most often used in Latin, Indian, Caribbean, Thai cuisine) contains a chemical called capsaicin. When we consume these spicy chili infused foods, capsaicin causes our bodies to think our core temperature is hotter than it actually is. Our body responds through vasodilation (hahaha, finally using something from that medical terminology class in college). That big word means that the body increases blood circulation and directs blood toward the vessels under our skin. The Result: our skin gets flush and we sweat BUT we stay cooler!
Margarita Month Installment 4: The Chili Lime Margarita “fights FIRE with FIRE” in the summer heat.
Disclaimer: If you Do NOT like a little spicy heat and tingle, than this drink is not for you. But if you love fresh flavors and a little “burn” in your belly, than there is no better way to enjoy an ice cold cocktail. This drink is so simple and so well balanced the name sake flavors are unmistakable. The lime is so light, bright and crisp and the jalapeno infused sweetness slowly warms your palette and tingles your lips. Each salty, spicy, sweet sip leaves you begging for another. This beverage is truly worth making by the pitcher because it’s so easy to drink (quickly) in the heat.
Previous Margaritas this month (the list is GROWING!):
It’s HOT outside. Don’t hide in the A/C. Challenge the heat with lots of water, sun screen and tall glass of Chili Lime Margarita!
Get sweaty and CHEERS!
Chili Lime Margarita
Yield: 1 cocktail
Prep Time: 35 minutes (simple syrup)
Chili Simple Syrup
1 1/3 cup water
1 cup sugar
2 jalapeno peppers, caps removed, sliced thin
Chili Lime Margarita
2 ½ oz silver tequila
1-1 ½ oz chili simple syrup
1 ½ oz lime juice
½ oz triple sec
Lime, sliced into wedges for garnish
For the Chili Simple Syrup
Combine water and sugar in a sauce pan over medium high heat, stirring the sugar until it dissolves. Add the sliced jalapenos and bring to a rolling boil for 1 minute. Reduce heat to low and let jalapeno slices steep for 30 minutes. Strain through a fine sieve to remove jalapeno slices and seeds. Store in an air tight container in the refrigerator for up to 1 month.
For the Chili Lime Margarita:
Combine ingredients in a cocktail shaker or glass and shake or stir well. Take 1 small shallow plate and cover the bottom with coarse salt. Rub the edge of the glass with a lime wedge and “rim” the moistened edge in the salt. Fill the glass with cubed ice and pour the drink over the ice. Garnish with a lime.