Some things are just natural companions, like a good Mexican beer and tequila.
This Spiked Hawaiian recipe proves the point, mixing Indio Beer (or Cerveza Indio) with a chile-infused tequila, then bringing in tropical and market-fresh juices to finish it. It seems like a lot of work to pull off, but it’s worth it if you’re a fan of spicy drinks.
While the recipe suggests using a full liter of tequila, you can easily make less, making sure to adjust the amount of peppers accordingly. In either a big or small batch, I would recommend testing the infusion periodically to ensure you get a good tasting tequila. Remember, it is easy to burn the spirit when infusing with peppers, so always err on the side of caution.
Celery juice is not a common ingredient in the store, but is very easy to make yourself. If you have a juicer, simply clean the stalks and juice like normal (removing any top foam to get pure juice).
If you’re going to use a blender simply clean the stalks and juice like normal (removing any top foam to get pure juice). Place clean stalks chopped into 2-inch sections into the blender with 1/2-1 cup of water and blend until you get a smooth puree. You can then choose to use the highly fibrous puree in the drink or filter out a more refined juice by using a fine mesh strainer with or without cheesecloth.
- 1 ounce Morita chili-infused tequila* (recipe below)
- 1/2 ounce celery juice
- 3/4 ounce pineapple juice
- Indio Beer to fill
- Pineapple flag dipped in crushed red pepper for garnish
- Pour tequila, celery juice, and pineapple juice into a cocktail shaker filled with ice.
- Shake hard.
- Strain into a highball glass.
- Top with Indio Beer and stir to combine.
- Garnish with a pineapple wedge covered with crushed red pepper.
To Make Morita Chili-Infused Tequila:
- Add 1 cup of Morita chilies to measuring jug.
- Pour in 1 liter of reposado tequila.
- Allow to steep for 90 minutes (adjust time to taste).
- Strain out peppers using a fine mesh strainer.
- Bottle, cap, and store in a cool place.