The Ultimate Margarita: La Doña

Recipe adapted from Jeret Peña, The Brooklynite, San Antonio, TX

To learn more, read "Marg and In Charge" in our National edition.

Recipe adapted from Jeret Peña, The Brooklynite, San Antonio, TX

La Doña
5 from 28 ratings
Up your margarita game with this update on the classic from Jeret Peña of San Antonio's The Brooklynite.
Prep Time
15
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 15 minutes
Ingredients
  • Árbol chile tincture
  • 20 árbol chiles
  • 1¾ cup grain alcohol (such as Everclear)
  • Salt essence
  • 1 cup water, at room temperature
  • ½ cup salt
  • ⅓ cup vodka
  • Cocktail
  • ¼ cup honey
  • ¼ cup hot water
  • Ice
  • 1½ ounces tequila blanco, preferably Tapatio
  • ¾ ounce Key lime juice
  • ½ ounce Cointreau
  • Salt essence
  • Árbol chile tincture
Directions
  1. For the árbol chile tincture: In a small container with a tight-fitting lid, combine the chiles and the grain alcohol. Cover and set aside at room temperature for 2 weeks, shaking vigorously every day for 5 to 10 seconds. (The tincture will keep indefinitely.) 2. For the salt essence: In a small bowl, whisk together the water and salt until dissolved. Strain through a small sieve over a small bowl. Add the vodka and transfer to an atomizer; set aside.
  2. For the cocktail: In a small bowl, whisk together the honey and hot water until dissolved. Set aside to let cool. (This yields about ½ cup honey syrup.) 4. Spray 3 spritzes of the salt essence into a chilled coupe glass. In an ice-filled cocktail shaker, combine the tequila, Key lime juice, Cointreau and ¼ ounce of the honey syrup. Shake vigorously and strain the contents into the glass. Add 2 to 3 drops of the árbol chile tincture on top. Serve immediately.
Rate this recipe