Smoky Margarita Syrup

Standard

I ran out of my last batch of smoky tea syrup and did not take notes when I made it.  So, today, I’m making some more.  I made regular margaritas yesterday and found them less tasty (okay, sweet.) than my new regular.

So, I have all of the ingredients handy, and I did write my measurements down:

First, start with the chile water:

Put the three chile peppers in a pan with 3 cups water. Bring to a boil. Turn the heat off and let the chile peppers “steep” for a whle – you may smush the chile peppers with a wooden spoon if you like.

Strain the chiles into a receptacle to catch the chile water.  You may save the chiles for another use. Check the measurements and add more water if necessary to bring the amount to 3 cups again.

Next, use the chile water to steep your tea:

Return the chile water to the pot and bring to a light boil again.  Place tea bags in pot and steep for a while.

Add:

  • 1/2 tsp. ancho chile powder
  • 1/4 tsp. Penzey’s smoked Spanish paprika
  • 1/4 tsp. Penzey’s ground red chipotle
  • a dash of cinnamon (okay, that may not be necessary)

Strain the mixture one more time and add the following while the water is still hot:

  • 2 cups sugar (1 cup white and 1 cup brown) – I ran out of white sugar.

I strained it one last time, adding a paper towel to my strainer to sift out most of the grains of spice.

Transfer to a glass or plastic bottle or container and keep in the refrigerator. Keeps in the refrigerator for over a month.

It looks sort of like this...Here is the first try-out:

Pour the ingredients (except the lime wedge) over ice into a cocktail shaker.  Shake well, then pour into a glass with crushed or chipped ice cubes.  Garnish with lime wedge.

Now, ordinarily, this is also supposed to include Mezcal, but I didn’t buy any this time.  I have to say that this is pretty good – I could taste the chipotle only in the concentrated syrup.  I didn’t think that the drink itself was spicy in a bad way.

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