In Gowanus, Brooklyn, at Public Records—a sprawling music-driven community space that’s equal parts bar, restaurant, café and performance space—founding partner Francis Harris introduced a fresh spin on a frozen Margarita that “since day one” has been their most popular drink. A Calabrian chili-infused blanco tequila is bolstered by blood peach purée complemented by a lime juice and an agave blend along with an unexpected note of dry, earthy bitterness courtesy of Zucca Rabarbaro Amaro. Harris says the name is a nod to the past year and a half of pandemic living and the struggles endured, much like the title character Pi in Yann Martel’s bestselling novel and philosophical allegory Life of Pi.
- 1 1/2 ounces Calabrian chile-infused tequila (see Editor's Note)
- 3/4 ounce blood peach fruit purée, preferably Boiron brand
- 1/2 ounce fresh lime juice
- 1/2 ounce agave (1:1, agave syrup:water)
- 1/2 ounce Zucca Rabarbaro Amaro
- 1 cup ice
Garnish: peach slice
- Combine all ingredients in a blender and blend until cold and smooth.
- Pour into a chilled rocks glass.
- Garnish with peach slice.
Calabrian Chile-Infused Tequila:
Using a small torch, lightly toast the sides 8 grams of dried Calabrian chilies, being careful not to burn the skin (the skin should bubble and turn whitish with some small amount of black charring).
While wearing gloves, break up the chilies into smaller pieces and insert the pieces (including seeds) into a 750m bottle of blanco tequila bottle. Allow to steep for 48 hours then fine-strain into a resealable bottle.
Add eight grams of Calabrian chilies to a 750ml bottle of blanco tequila and steep for 24 hours. Strain into a resealable bottle.