 | Passionate Serrano Margarita1 drink Charles Voudouris / Team Downey, Venice, CA |
| • | 3 oz. Don Julio Silver Blanco Tequila |
| • | 2 oz. Grand Marnier Liqueur (+1/2 oz.) |
| • | 4 oz. Passion Fruit Reduction |
| • | 1/4 cup agave nectar simple syrup |
| • | 1/4 cup serrano-infused lime juice (+1 tbsp.) |
| • | Sea salt-lime rim (dip glass in serrano-infused lime then salt) |
| Method: | |
| 1. | Place all ingredients in a shaker with ice. Shake for 30 seconds vigorously. Dip the top of glass in serrano-infused lime juice then the sea salt mixture. Pour shaker into a tall glass with 1 square ice cube. Garnish with 1 tablespoon of chopped serrano chiles on top and half ounce of Grand Marnier floater. |
| Passion Fruit Reduction: | |
| • | 1 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 12 oz. passion fruit juice |
| Agave Simple Syrup: | |
| • | 1/2 cup agave nectar, light |
| • | 1/2 cup water |
| • | 1 piece star anise, toasted |
| Lime-Sea Salt: | |
| • | 1/2 oz. kosher salt |
| • | Zest of 1 lime |
| Serrano Infused Lime Juice: | |
| • | Juice of 6 limes |
| • | 4 serrano chiles, deseeded and pounded in mortar and pestle |
| • | 2 mint sprigs |
| • | Pinch of kosher salt |
| Method: | |
| 1. | Place the Passion Fruit Concentrate and juice in a medium-sized saucepan. Reduce over medium heat and simmer for 1 hour. |
| 2. | Remove from heat and place in fridge to chill. |
| 3. | Combine water, agave nectar and toasted star anise. Bring to a boil in a small saucepan. |
| 4. | Let simmer for 15 minutes and remove. |
| 5. | Combine sea salt and zest of 1 lime. Juice limes into large bowl and deseed and chop Serrano chiles. |
| 6. | Muddle chiles with a mortar and pestle until soft. Add lime juice in batches while working into the chile. Season with sea salt and mint at end. |