Jonathan Boncek
Sydney Mondry
Apr 27, 2016 @ 7:30 am

On May 5, 1862, Mexico reigned victorious over France in the Battle of Puebla. Today, we celebrate this historic event—and the richness of Mexican culture—by raising a glass of something delicious to drink. If you’re planning a Cinco de Mayo soirée for the upcoming holiday (which coincidentally falls on #ThirstyThursday this year), consider whipping up a batch of Margarita Caliente cocktails from Charleston, S.C., hotspot Prohibition. "A good margarita should be simple and fresh tasting,” says beverage director Jim McCourt. “When creating this version, I stuck to the traditional base of tequila, Cointreau, and lime juice, but added a kick with jalapeño and chipotle flavors. It's a great drink to sip on a warm spring night, like Cinco de Mayo." Read below for the recipe. 

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Margarita Caliente 

2 oz jalapeño-infused tequila (recipe follows)
3/4 oz Cointreau 
1 oz fresh lime juice
1/4 
oz agave syrup
2 dashes Scrappy’s Lime Bitters ($20; kegworks.com)

For Garnish
Chipotle salt (recipe follows)
Jalapeño slice

For the Jalapeño-infused Tequila
1 liter good silver tequila
1 jalapeño

For the Chipotle salt
1 part kosher salt
1/2 part ground chipotle powder

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Directions

1. To make the jalapeño infused tequila: let the jalapeño soak in the tequila at room temperature overnight. If it needs more spice, add more jalapeño; if it’s too hot, add more tequila.

2. To make the chipotle salt: Mix together salt and chipotle powder. Set aside.

3. To assemble the cocktail: Combine tequila, Cointreau, lime juice, agave, and bitters in a shaker and shake well for 10 seconds. Strain into a chipotle salt-rimmed rocks glass filled with ice, and garnish with a jalapeño slice. 

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