Recipes

The Ultimate Margarita: La Doña

Recipe adapted from Jeret Peña, The Brooklynite, San Antonio, TX
28 Ratings
100% would make again

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

La Doña

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

Yield: 1 cocktail

Prep Time: 15 minutes, plus 2 weeks resting

Cook Time: N/A

Total Time: 15 minutes, plus 2 weeks resting

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.

3. 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.

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