Scroll down for larger quantity recipe. This is my version of an absolutely delicious drink of the same name that I had at Masa in Minneapolis. Their drink has blood orange juice, but I couldn’t find that so substituted a mixture of red grapefruit and orange juices. The habanero-infused tequila adds a nice bit of heat with a zingy aftertaste. It’s not mouth-burning, though.
Margarita de Diabolta (one serving)
- 1 oz. fresh squeezed lime juice
- 1 oz. orange juice
- 1 oz. pomegranate juice, unsweetened
- 2 oz. red grapefruit juice
- Ginger syrup to taste (recipe below)
- 1.5 oz. habanero-infused silver tequila (see instructions below)
- 1/2 oz. Licor 43 (vanilla/orange/herb-flavored cordial from Spain, available at Binny’s)
Mix all well. Pour over ice in salt-rimmed glass. Garnish rim with little lime wedges cut into devil horns. Serves 1.
Margarita de Diabolita by the pitcher
- 1 c. fresh squeezed lime juice
- 1 c. orange juice
- 1 c. pomegranate juice, unsweetened
- 2 c. red grapefruit juice
- 1/2 recipe ginger syrup (recipe below)
- 1 1/2 c. habanero-infused silver tequila (see instructions below)
- 1/2 c. Licor 43 (vanilla/orange/herb-flavored cordial from Spain, available at Binny’s)
Mix all well. Pour over ice in salt-rimmed glass. Garnish rim with little lime wedges cut into devil horns. Serves 8-10.
Habanero-infused tequila
- 1 750 ml. bottle Sauza Silver tequila (no need to spend $$ on expensive tequila for this)
- 1 habanero chile, seeded and cut into strips Add the habanero chile strips to the bottle of tequila.
Let sit for four (4) hours, no more, no less. Strain the tequila and pour back into the bottle to store. Be sure to label the bottle!
Ginger syrup
- 1/4 lb. fresh ginger, sliced thinly
- 1 c. sugar
- 1 c. water
In small saucepan, combine all ingredients. Bring to boil over medium heat; reduce heat and simmer for 30 minutes. Strain into water-tight container. Store in refrigerator.