SPICY ITALIAN MARGARITA

Spicy Italian Margarita image

Provided by Food Network Kitchen

Time 15m

Yield 1 serving

Number Of Ingredients 8

3 ounces chilled limoncello or Homemade Limoncello (recipe follows), plus more for rimming the glass
2 ounces gold tequila
1/2 teaspoon Calabrian chile paste or jalapeno paste, optional
Kosher salt, for rimming the glass
1 ounce unsweetened lime seltzer, such as lime Spindrift
4 organic lemons, thoroughly washed and dried (see Cook's Note)
2 cups 80-proof vodka, such as Tito's
3/4 cup sugar or 3/4 cup store-bought simple syrup plus more, if desired

Steps:

Fill a cocktail shaker with ice. Add the limoncello, tequila and chile paste, if using. Shake vigorously for 30 seconds.
Dip the rim of a rocks glass in a small splash of limoncello on a plate. Coat the rim with salt. Fill the glass with ice. Strain the cocktail into the prepared glass. Top with the seltzer and serve.
Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks.
Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest (or dehydrate it and add to the salt for rimming the Spicy Italian Margarita).
If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.
Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months. Makes about 3 cups.