Farm-Fresh Friday: Spicy Cantaloupe Margarita

June 26, 2015

These days, in addition to an empty basket for filling, a trip to the farmer’s market includes a healthy dose of SPF and the risk that a sudden downpour will send us sprinting for coverthe season does have a flair for meteorological theatrics, after all. Which is why we’ve concocted a cocktail that’s just as dramatic as late-June’s weather. Starring the incomparable sweetness of ripened cantaloupe and fresh jalapeno two waysinfused into tequila and simple syrupthis margarita has a heat-heavy ratio of sugar and spice that cuts right through the evening haze.

WHAT YOU’LL NEEDfor two cocktails

For the infused tequila:

1 jalapeno, sliced

16-ounce Mason jar

1 bottle quality tequila

For the jalapeno simple syrup:

Sugar

½ jalapeno, sliced

For the cocktail:

1 ripe cantaloupe, reserve a slice or two for garnish

1 lime

1 teaspoon sugar

1 teaspoon margarita salt

1 teaspoon cayenne pepper

1 teaspoon chili powder

1 oz Cointreau

HOW TO MAKE IT
Add sliced jalapeno to your mason jar and fill to the brim with tequila. Seal and let sit for 12-24 hours. The longer it sits, the spicier it will be.To make the simple syrup, combine equal parts sugar and water and ½ sliced jalapeno to a saucepan. Stirring frequently, heat until sugar is fully dissolved. Remove and reserve sugar-soaked pepper slices to garnish your drinks. Let cool. This can be made ahead and stored in the fridge.Remove the seeds and rind of the cantaloupe and put the fruit through a juicer. If you don’t have a juicer, use a food processor and strain the mixture through a piece of cheesecloth stretched over a bowl.Rub a slice of lime along the rim of your glass and dip it into a mix of equal parts sugar, margarita salt, cayenne pepper and chili powder. Fill the glass with crushed ice.In a shaker, combine ice, two ounces of infused tequila, one ounce of Cointreau, one ounce of jalapeno simple syrup, juice from ½ lime and four ounces of cantaloupe juice; shake until the outside is frosty. Pour over ice. Garnish with slices of cantaloupe, sugary jalapeno and lime.

Pour yourself another freshly picked potable, right this way.

Styling by Jenn Friberg.

Photography by Michael Persico.

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