Summer will not be the same once you discover these fiery, fruity margaritas! The muddled fruit and pepper create a hot and tart addition to the traditional Mexican cocktail, and the salted rim and fresh lime juice complete this heavenly mixture, providing an irresistible yet guilt-free summer drink. To tame down the spice, try using jalapeños in place of the habanero pepper!
Serves 1
• Juice of 1 lime, divided use
• Sea salt, as needed
• Pinch lime zest
• Handful fresh raspberries, plus more for garnish
• 1 small slice of habanero pepper (the size can vary depending on the desired spice). (Start with a lice about the size of a penny.)
• 2 ounces tequila (use your favorite!)
• 2 tablespoons raw organic honey
• Ice, to taste
• Splash soda water (lime-flavored works well)
• 1 slice lime, for garnish
1. Coat the rim of a margarita glass with lime juice, let it dry for a brief moment, and then dip the rim of the glass onto a plate coated with sea salt. Set aside.
2. Place half of the lime juice, lime zest, and raspberries into a large mixer. Using a garlic press, squeeze the chunk of habanero pepper (flesh side down) into the mixer. Use a muddler to grind all of these ingredients together to create a thick, mushy mixture.
3. Add tequila, honey, and ice to the mixer, and shake vigorously for 1-2 minutes to create a frothy pink drink. Pour the liquid into the salt-rimmed margarita glass, and top it off with a splash of soda water. Garnish with a fresh lime slice and leftover raspberries!
