Photography by Donovan Roberts Witmer
With summer right around the corner, we’re all anxious to get somewhere with a little sand and sun. For those of you who can’t wait for the flight (or drive) to a warmer destination, heat things up locally with some unexpected spice. At El Sol Mexican Restaurant in Harrisburg, mixologists are blending a unique margarita laced with jalapeño peppers. Josue Osorto, general manager of El Sol and creator of this original cocktail, was inspired by popular chili-infused liquors and wanted to share them with central Pennsylvanians in an approachable manner. Combined with cool cucumbers and served on the rocks, this margarita strikes the perfect balance of hot and cold. Osorto recommends pairing this peppery infusion with acidic ceviche or light tilapia. Can’t make it to Harrisburg tonight, but still want to bring the heat? He shares his trade secrets here:
Jalapeño Margarita Recipe:
Makes 1 (generous) margarita
Ingredients: 3 cucumber slices 4 jalapeño rings ½ oz Thatcher’s Tres Chiles liqueur ½ oz Cointreau orange liqueur 1½ oz tequila blanco 1 oz sour mix (Josue makes his own) ice club soda
Preparation:
Layer jalapeño rings atop 2 cucumber slices and muddle. Add Tres Chiles, Cointreau, tequila and sour mix. Shake until combined. Pour over ice, add a splash of club soda and garnish with remaining slice of cucumber.
Jalapeño Margarita El Sol Mexican Restaurant 18 South 3rd Street, Harrisburg 717-901-5050 www.elsolmexicanrestaurant.net