Smoked Grapefruit Jalapeño Margarita

This twist on a citrusy classic will be your new favourite drink.

Photography Curtis Comeau

Recipe Courtesy of Jean-Francois Fortin at Workshop Eatery

Recipe

Ingredients

1 oz. Jose Cuervo Especial

0.25 oz. Montelobos Mezcal

0.75 oz. Aperol

1.5 oz. fresh pressed grapefruit juice

0.5 oz. fresh pressed lime juice

1 oz. grapefruit-jalapeno reduction

0.5 oz. simple syrup

Smoked grapefruit salt mix for the rim

Dehydrated grapefruit wheel to garnish

Instructions

1. Take a clean, polished rocks glass and dip the rim in lemon juice, then in the smoked grapefruit salt mix.
2. Mix all ingredients in a shaker filled with ice cubes; shake for 10-12 seconds.
3. Strain and pour on ice into the glass; garnish with a full dehydrated grapefruit wheel.

Grapefruit-Jalapeno Reduction

500 ml fresh pressed grapefruit juice

100 mg white sugar

16 grams fresh green jalapeno, chopped, seedless

4 grams red jalapeno, seedless

Mix together and bring to a gentle boil until reduced by half; give it a good blitz with a hand mixer or blender. Strain the syrup with a very fine strainer to collect the pulp from the jalapeo.

 Grapefruit Salt Mix

100 mg smoked sea salt

50 mg dehydrated grapefruit dust

Dehydrated grapefruit wheel

Slice grapefruit into 1/8-inch slices; place in dehydrator at 135 degrees Fahrenheit for 24 hours (or at 150 degrees Fahrenheit in a conventional oven for 16 hours).

2003 91 St. SW, 780-705-2205, theworkshopeatery.com

Jean-Francois Fortin

Get Avenue’s Food & Drink newsletter for a weekly serving of Edmonton’s food and dining news.

Related posts

Around the World in Zero Days

Adrienne Vanderheyden

Support Local: 9910 and The Common Launch “Bottles of Beer on the Wall”

Kateryna Didukh

Local Restaurants that Offer Cocktail Kits to Go

Kateryna Didukh

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy