Total Time:1 hour 20 min, including time to make the syrup
Yield:2 margaritas 1x
For the hatch chile simple syrup:
1 cup sugar (I used raw sugar)
1 ½ cups of water
3 star anise pods
10 whole green cardamom pods
1 3” cinnamon stick
25 whole back peppercorns
3 bay leaves
15 whole coriander seeds
1 hatch chile, halved (leave the seeds and pith for added heat!)
For the margaritas:
3–4 small (about 1 inch) pieces raw hatch chile
4 oz quality tequila (silver or reposado)
4 oz freshly squeezed and strained lime juice
4 oz hatch chile simple syrup
For the hatch chile symple syrup:
Place all of the ingredients for the simple syrup in a saucepan on the stove and bring to a quick boil. Remove from heat and allow the ingredients to steep for an hour or so. Strain the cooled syrup through a fine strainer to a glass container.
For the Margaritas:
Optional: wet the rims of 2 glasses and dip in ground cinnamon and/or smoked salt.
Muddle the fresh hatch chili in the bottom of a cocktail shaker.
Add ice to the shaker and 2 ounces each of simple syrup, fresh lime juice, and tequila.
Shake vigorously and strain into the rimmed glasses filled with ice.
Store simple syrup in an airtight container in the refrigerator, up to 5 days.
Not Hatch chile season? Use anaheim peppers or jalapeños instead.
This margarita has a dark color due to the raw sugar in the simple syrup and tequila reposado. If you want a more traditional (clear/pale green) look, use white sugar in the simple syrup and tequila blanco.
Fresh-squeezed lime juice is always key! You can squeeze it a few hours in advance, but no more than a day as lime juice will lose flavor as it sits.
Quality tequila is important for flavor and for avoiding a headache! I like reposado in this recipe, but a good silver tequila (tequila blanco) works too.