As James Park, author of Chile Crisp, explains, the spicy, crunchy condiment of the same name “belongs on everything.” Here at Punch, we took that as an invitation to try it in a Margarita, a drink that fares especially well when given the spicy treatment. As opposed to using regular chile oil, the chile crisp lends a more savory quality in addition to the expected spice. Of course, the brand of chile crisp used will determine the flavor of the finished drink—we suggest opting for something on the milder side of the heat scale so as not to throw the drink out of balance.
Chile Crisp Margarita
Punch | New York City
Ingredients
Serving: 1
- 2 ounces chile crisp–infused tequila (see Editor’s Note)
- 3/4 ounce lime juice
- 1/2 ounce agave syrup or Demerara syrup (1:1, sweetener to water)
Directions
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a rocks glass over fresh ice.
- Garnish with a few drops of chile oil.
Editor's Note
Chile Crisp–Infused Tequila
3 ounces chile crisp
1 liter tequila
Combine ingredients in a sealable container, then stir and let sit at room temperature for a few hours. Move to the freezer and let rest overnight. Strain through a coffee filter–lined sieve and re-bottle. Keeps indefinitely at room temperature.