Happy Cinco de Mayo! If you’re looking to add some spice to your margaritas today, the tart-sweet-booze balance in these recipes take on a new dimension when peppers enter the scene.
Like most cocktails, the margarita — a combination of tequila, lime and triple sec that has been around since at least the 1930s, with a roster of claimants to its invention — has been endlessly upgraded and complicated by the modern craft cocktail movement. And there are serious and sublime agave spirit bars, in Mexico and domestically, that treat agave spirits, tequila and especially mezcal, as the complex and varied spirits they are.
The spicy marg is a drink that, done well, is everything I want in warmer weather. The tart-sweet-booze balance takes on a new dimension when peppers enter the scene. Incorporated well, they add complementary flavor and a zing of welcome heat. Overdone, you can end up with a stunt drink, the sort of thing base-jumpers might sip as they plunge off skyscrapers, yelling “EXTREME!” into each other’s GoPros.
Know your peppers. Their heat levels are measured in Scoville units, which essentially indicate how much capsaicin — the compound in peppers that causes the burn on the tongue — is in the pepper. At 2,000 to 8,000 Scovilles, the gentle jalapeño quavers before some of the peppers sought by sadomasochistic eaters. Carolina Reapers, currently the hottest known, often measure more than 2 million Scovilles.
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