6/21/2023 0 Comments Craft margarita recipes![]() ![]() It’s amazing how easy it is to chop up some hot peppers, wash your hands and go on your merry way, only to be unpleasantly confronted by their compounds’ staying power when you’re taking out your contact lenses later. Wear protection - glove up if you’re working with anything much hotter than a jalapeño. And if you don’t strain those chile solids out when you pour the drink, it will continue to infuse as you sip. ![]() In testing drinks, I found that the same amount of chile added to the shaker before the rest of the ingredients, instead of just before shaking, often resulted in a noticeably hotter drink. The more time a pepper spends in the mix - especially submerged in alcohol, a natural solvent - the more its flavor and heat will be extracted. Including ribs and seeds in the pepper you put in your margarita will make it hotter trim them off if you want to avoid that boost. Fill glass 2/3 full with ice, then pour the margarita over the top. Rim glass with salt if desired by turning glass upside down and dipping it into water then salt. Divide and conquer: The hot stuff in peppers is concentrated in the ribs (the paler fibrous structures that surround the seeds) and the coating of the seeds. Pour limeaide, lemon Dasani sparkling water, lime Dasani Sparkling water and orange juice into a pitcher and mix.And then you have ancho chiles (dried poblanos), which are milder and smoky their flavor can be a great pairing with a smoky mezcal or add some interest to a standard silver tequila marg. ![]() Jalapeño is more vegetal, with some of the same bell pepper flavors that can show up in silver tequilas. Habanero and some other high-heat peppers also have sweet tropical fruit notes. The variation in peppers isn’t just heat - the burn is only part of their flavor. Carolina Reapers, currently the hottest known, often measure more than 2 million Scovilles. At 2,000 to 8,000 Scovilles, the gentle jalapeño quavers before some of the peppers sought by sadomasochistic eaters. 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. ![]()
0 Comments
Leave a Reply. |