Heat up your summer with this spicy cocktail.
Is it just me, or is there a correlation between spice heat relative to the summer temperatures of a particular location? Not that I’m complaining. I live in Texas and enjoy traveling to the southern border during summer months. What’s more, learning that consumption of capsaicin raises capsaicin tolerance, I once depleted a quart of ear-clawingly hot puréed jalapeño salsa in two brief sittings. It worked! So a little fire from Banyan Tree Cabo Marqués resort in Acapulco, Mexico, doesn’t make me do a double-take. It makes me pine for a glass, preferably after a day of watching local thrill-seekers dive off the famous La Quebrada cliff and a stunning sunset on the Pacific at one of the resort’s restaurants.
Courtesy Banyan Tree Cabo Marqués
Chili powder, for garnish
1 ounce Tequila Maestro Dobel Diamante
½ ounce Ancho Reyes Verde chile poblano liqueur
½ ounce Controy orange liqueur (Cointreau can be substituted)
1 ounce lemon juice
½ ounce simple syrup
Cucumber slice, for garnish
Serrano chilies slices, for garnish (optional)
Wet the rim of a rocks glass and place glass upside on chili powder to rim the glass. Add ice cubes and remaining ingredients to the glass and stir with a long bar spoon. Garnish with a cucumber slice. For extra kick, add slices of Serrano chilies.
For more information on Banyan Tree Cabo Marqués or to make a reservation, visit the resort’s website. Photography: Courtesy Bayan Tree Cabo Marques.
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