While walking through the kitchen the other day I noticed the chef cutting up some red peppers while prepping for the busy night ahead. Using that as inspiration to modify a classic margarita recipe I ended making a red bell pepper syrup. The base of this classic recipe uses tequila, orange liqueur and citrus. First, Herradura Silver tequila was selected to carry it all. Second, Cointreau was lovingly splashed in. Third, fresh grapefruit and lemon juices were pressed in. Then, red pepper made its debut. Next, agave nectar added a hint. After that, some fresh mint, which is a great cooling herb, made its presence. Finally, smoked chardonnay salt was applied to the rim. This added a great initial texture and richness to the light, crisp, deliciousness named the Red Dragon.
2 oz. Herradura Silver Tequila
1 oz. Cointreau
1/2 oz. Fresh Lemon Juice
1 1/2 oz. Fresh Grapefruit Juice
1/2 oz. Red Pepper Syrup*
1/2 oz. Agave Nectar
6 Fresh Mint Leaves
Garnish: Smoked Chardonnay Salt Rim
Prep: Press the mint leaves in the bottom of a mixing tin. Add remaining ingredients to mixing tin with ice. Shake and strain into an old fashioned glass.
*Red Pepper Syrup: Take a red bell pepper and slice it up, remove the seeds and place in blender. Add 2 oz. of Agave Nectar. Add 2 oz. of filtered water. Blend well and press through a chinois.