My kick loving palate is always on the hunt for a spicy drink. When I go to happy hour, the first sign of heat has my order figured out. Serrano – make it a double. Jalapeño – set the menu down and start gabbing with the girls about The Bachelor until the bartender takes our order. And don’t get me started on grapefruit. I love all citrus based cocktails but grapefruits are pink and yummy. Need I say more? Combine that magical fruit with cayenne pepper (always stocked in the spice cupboard), tequila, and a spice rub rim and I’m done.
Cayenne Simple Syrup –
1/2 cup sugar
1/2 cup water
1/4 tsp cayenne pepper (or more if you’re adventurous – I did a heaping 1/2 tsp because I’m spice obsessed)
The Drink –
4 oz grapefruit juice (fresh squeezed if you can – takes about 2 grapefruits)
2 oz tequila
1 oz cayenne simple syrup
salt or spice rub – any kind of premixed spicy powder normally used on meat – yep (if that weirds you out, make your own using salt mixed with a little bit of cayenne, but I do prefer the spice rub).
First step is to prep the simple syrup. Combine the sugar, water and cayenne in a small saucepan and bring to a simmer. Heat until the sugar is disolved and the cayenne is blended. Cool in the fridge – ideally it’ll be able to chill there for an hour or two before making the drinks, but if you don’t have that kind of time, stick it in the freezer for a few minutes and the ice in the shaker will do the rest.
To mix the margaritas, run the lime wedge around the rim of the glass then dip it in the salt or spice rub. In a shaker, combine ice, tequila, simple syrup, and grapefruit juice. Shake, serve, enjoy the kick in the buns.
Recipe adapted from Eat, Live, Run
Photos by Ian Sheppard