The Spotted Donkey Cantina's Dulce Calor

Yesterday we talked about buying your own barrel of tequila, which the Spotted Donkey Cantina at el Pedregal recently did. But what to do with it after you bring it home? Cocktails, of course. The Dulce Calor is a spicy new addition to Spotted Donkey's menu made with cilantro simple...

By Zach Fowle

January 13, 2012

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Yesterday we talked about buying your own barrel of tequila, which the Spotted Donkey Cantina at el Pedregal recently did. But what to do with it after you bring it home? Cocktails, of course. The Dulce Calor is a spicy new addition to Spotted Donkey's menu made with cilantro simple syrup and habanero-infused tequila.

The ingredients:
2 oz. Habanero-infused Tequila
½ oz. Cointreau
1 oz. Cilantro Syrup
¾ oz. Fresh Margarita Mix
Fresh Cilantro, for garnish

How to make the Habanero-infused tequila:
Take 2 Habanero Peppers cut into 1/3 pieces and add to 1 bottle of 100% Agave Reposado Tequila. Infuse for 48 hours and strain through a fine mesh sieve.

How to make the cilantro simple syrup;
Bring ½ cup sugar, 1 Cup water and 1 bunch of chopped cilantro to a boil. Let it reduce for 1 minute and chill. Strain through fine mesh sieve and serve.

How to make the drink:
Add all ingredients into an ice-filled shaker and shake well. Strain into a margarita glass with or without ice.

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