Cinco de Mayo in the Conservatory
In a special corner of the Conservatory, rows of pepper plants are growing happily in the warm sunlight. You can find some of the hottest, tongue-searing peppers, like ghost and habanero. These are generally used to haze new members of the Planterra staff as they are benignly encouraged to try a pepper that was grown in the Conservatory. You can also find jalapeño peppers, which we use to make this delicious cocktail.
Serves: party size – fills 1 pitcher
3 cups good (plain) tequila
1 cup Grand Marnier
1.5 cups fresh lime juice
1 cup simple syrup (or sub agave syrup to taste)
lime & jalapeño slices for garnish
salt for the glasses, optional
jalapeño infused tequila: 1 cup tequila ½ a sliced jalapeño
Make the jalapeño tequila. Add the jalapeño to the tequila and let it sit at room temp for a few hours or up to a day. Remove jalapeños and pour into a small serving glass. Serve on the side so guests can add as much or little spice as they like. Mix together the margarita ingredients. Add a few drops of the spicy tequila, to taste, to finished margaritas. It is very spicy – start with less, you can always add more!