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May 1, 2020
Cuisine
Sonoran
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Sonoran Corner
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Taste of Tucson: Sonoran Style Recipes
One of the coolest things that the bar at Travis Peters’ restaurant The Parish does is make their own infused liquors, this is but one example. You will need a half-gallon lidded mason jar. Remember to look for a silver tequila that is 100% blue agave. Habanero chiles are very hot, so only use as many as you think you can handle. You can either save the original tequila bottle for storage and serving or continue to use the mason jar. This infused tequila makes a mean margarita or straight-up sipper.
Persons
12
Prep Time
0 minute
Cook Time
0 minute
Notes
Ingredients
- 1 750 ml bottle 100% (silver) blue agave tequila
- 1-pint strawberries, hulled and halved
- 3-5 habanero chiles, stems removed and chiles halved (do not remove the seeds or membrane)
Instructions
- Put the strawberries and chiles in the mason jar, then pour in the tequila.
- Screw on the lid and let sit at room temperature for 7 days. The tequila will become a beautiful slightly dark pink color.
- Strain through a fine mesh strainer and then pour back into the original bottle or the mason jar for future use.
© 2020 Copyright 2020 Jackie Alpers: All rights reserved
Recipe For The Parish’s Strawberry Habanero Prickly Pear Margarita
Cuisine
Sonoran
This margarita was invented by The Parish’s lead bartender Stephanie Kingman.
Prep Time
0 minute
Cook Time
0 minute
Notes
Ingredients
- 1 ounce prickly pear juice or syrup (use syrup if you want a sweeter drink)
- 1 ounce Strawberry Habanero Tequila
- the juice from 2 lemons.
- black-salt (such as Hawaiian sea salt)
- lemon wedge for garnish
Instructions
- Fill a shaker with ice, then add
- 1 ounce prickly pear juice or syrup (use syrup if you want a sweeter drink)
- 1 ounce Strawberry Habanero Tequila
- the juice from 2 lemons.
- Shake to combine, then strain over fresh ice in a black-salt (such as Hawaiian sea salt) rimmed glass. Garnish with a lemon wedge.
© 2020 Copyright 2020 Jackie Alpers: All rights reserved
