A homemade cranberry habanero drink syrup takes this bright red twist on the classic margarita to the next level. Merry Christmas (or happy Valentine's Day, or... whenever)!
1-2habanero peppersCut in half or quarters to expose the membrane and seeds
1cupwater
1cupsugarwhite, granulated works well
For the Cocktail
6ozpremium tequila
3ozlime juicefresh would be best
3ozorange liqueur
kosher salt
Instructions
For the Spicy Cranberry Syrup
To make your cranberry habanero drink syrup, start by cutting the habaneros in halves or quarters. If you want to remove some of the heat, take out the seeds and scrape the membrane out a bit. That’s where most of the heat is.Wear gloves to prevent spicy fingers that might be used to rub your eyes accidently.
1-2 habanero peppers
Add water and sugar to a saucepan and heat over medium-high until sugar is dissolved.
1 cup water, 1 cup sugar
Add in cranberries and the habanero pepper pieces. Turn down the heat and let the mixture simmer for 10-20 minutes or until cranberries have popped.Taste and decide if it is spicy enough for you. If you want it more spicy, turn off the heat and let the habaneros sit in the juice longer before straining.
1-2 habanero peppers, 12 Ounce cranberries
Let the mixture cool for a bit and then strain into your bottle or mason jar. Drink syrup done.
For the Cocktail
Use some lime juice or a lime wedge to moisten the rim of the glasses and then dip glass rims into some kosher salt spread out on a plate.
kosher salt
Combine the tequila, 6 oz of the cranberry syrup, lime juice and orange liqueur in a shaker with ice. Shake rather vigorously for about 10 seconds.
6 oz premium tequila, 3 oz lime juice, 3 oz orange liqueur
Strain into ice-filled margarita glasses or tumblers. Garnish with lime or some cranberries on a cocktail stick. Drink responsibly & enjoy!
Notes
NOTES:
Most of the heat of hot peppers is in the seeds and the inner membranes. If you want the flavor of the particular pepper, but not as much heat, remove the seeds and membranes before infusing.
After straining the syrup, you could pick the habanero pieces from the cranberries and place them in the bottle or jar with the syrup. This way, they can continue to infuse and add more spice.
Don't throw away the cranberries. They make a great spicy jam or compôte! Maybe to accompany a cheese platter?
The syrup will last for at least a month in the fridge. It can also be frozen just fine.