Savory & Spicy Gazpacho Margarita
This creative concoction plays off of the traditional lime-based margarita by infusing and supplying some refreshing and tasty vegetal elements (along with a nice little spicy kick!).
We start off with a tomato, bell pepper, lime, and cucumber juice base before adding our Crying Tongue Hot Sauce, tequila, and bitters. This cocktail might present like a Bloody Mary, but it is much lighter and refreshing. A+++
1 roma tomato, diced
1/2 red bell pepper, seeded and diced
1 cup cucumber, diced
1/2 lime, juiced
Makes 1 margarita:
4oz gazpacho juice
2oz gold or silver tequila
1 teaspoon Crying Tongue Hot Sauce
1/2oz simple syrup
Dash of bitters
Garnish: Cowboy Rub rimmed glass, lime and cucumber slices
To make the gazpacho juice, place the tomato, bell pepper, cucumber, and lime in a blender, blend until smooth. Strain the mixture, using a fine mesh strainer, and transfer the juice to a sealable container. Refrigerate until ready to use.
To make the margarita, fill a large shaker full with ice. Add the gazpacho juice, tequila, hot sauce, simple syrup, and bitters, vigorously shake, and pour into a Cowboy Rub rimmed glass. Garnish with lime and cucumber slices before serving.