The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I’m not exagerating when I say that these are probably the best margaritas I’ve ever had. And while I’m more of a frozen marg kind of gal, these will easily satisfy my craving any day.
I like my margaritas a little spicy, so I was thrilled to find that Heinen’s has their own spicy mango habanero seasoning. I used it on the rims and it was the perfect zesty compliment to this otherwise light and refreshing cocktail.
The true superstar of this recipe is the spicy Hatch Chile simple syrup. Heinen’s carries fresh Hatch Chiles from New Mexico for just a few weeks each August, so grab some while they’re available! They’re a customer favorite and sure to sell out fast.
The perfect summer-to-fall transition drink, this cocktail is something worth sipping on.
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For the Hatch Chile Simple Syrup
- 1 1/2 cups water
- 1 cup raw cane sugar
- 1/2 cup brown sugar
- 2 Heinen's cinnamon sticks
- 1/2 tsp. Heinen's caraway seeds
- 1 tsp. Heinen's ground coriander seed
- 3 Heinen's bay leaves
- A palm full of tri-colored peppercorns
- 1 large whole hatch Chile, seeded (if desired) and chopped
For the Margarita
- 3 oz. Hatch Chile simple syrup (see above)
- 2 oz. silver or blanco tequila
- Juice of 2 limes
- Heinen's mango habanero seasoning, for the rim
- Limes, sliced for garnish
- Mint leaves, for garnish
- Add all of the simple syrup ingredients to a saucepan and bring the mixture to a low boil for 15 minutes.
- Remove from the heat and let it steep for an hour.
- Pour the simple syrup through a strainer into a lidded container.
- In a shaker, add ice, 3 oz. of the simple syrup, 2 oz. of tequila and lime juice. Shake vigorously.
- Rim a cocktail glass with lime juice and the mango habanero seasoning.
- Fill the glass with ice and pour the margarita overtop.
- Add a few cut lime wedges and garnish with mint.