Shishito Margarita
FRESH AND HERBACEOUS
Shishito Pepper Infused Tequila, Fresh Lime
Use a lime wedge to wet the rim of a sangria glass and coat the outer rim with salt
In a shaking tin combine:
- 2 oz Shishito Pepper Infused Tequila (Pueblo Viejo or Cazadores)
- 1 oz Lime Juice
- .5 oz Simple Syrup
- .25 oz Triple Sec
Shake to incorporate and chill
Strain into a salted rocks glass over fresh ice
Garnish: a single shishito pepper, resting flat on top of the cocktail.
*Shishitos should be pan sautéed, order with the kitchen
BATCH
In a shaking tin combine:
- 4 oz Batched Cocktail
Shake to incorporate and chill
Strain into a salted rocks glass over fresh ice
Garnish: a single shishito pepper, resting flat on top of the cocktail.
*Shishitos should be pan sautéed, order with the kitchen
Shelf Life: 5 days
SINGLE QUART
- 16 oz Infused Tequila
- 8 oz Lime
- 4 oz Simple Syrup
- 2 oz Triple Sec
Yield: 30 oz (just under 1 Quart or 8 Margaritas)
SMALL BATCH
- 1 Quart Infused Tequila (32 oz)
- .5 QuartFresh Lime Juice (16 oz)
- .25 Quart Simple Syrup (8 oz)
- 4 oz Triple Sec
Yield: 2 x 30oz batches, Just under 2 quarts
LARGE BATCH
- 4 Quart Infused Tequila (128 oz)
- 2 QuartFresh Lime Juice (64 oz)
- 1 Quart Simple Syrup (32 oz)
- .5 Quart Triple Sec (16 oz)
Yield: 8 x 30oz batches, Just under 8 quarts
HUGE BATCH
- 9 L Infused Tequila (9.5 Quarts)
- 4.5 L Fresh Lime Juice (4.25 Quarts)
- 2.25 L Simple Syrup (2 quarts and 12 oz)
- 1.125 L Triple Sec (1 quart and 6 oz)
Yield: 19 x 30oz batches, Just under 19 quarts
Shelf Life: 5 days