Smoked Grapefruit Jalapeño Margarita

Recipe Courtesy of Jean-Francois Fortin at Workshop Eatery

Smoked Grapefruit Jalapeño Margarita Recipe

Ingredients

• 1 oz. Jose Cuervo Especial
• ¼ oz. Montelobos Mezcal
• ¾ oz. Aperol
• 1.5 oz. fresh pressed grapefruit juice
• ½ oz. fresh pressed lime juice
• 1 oz. grapefruit-jalapeño reduction
• ½ oz. simple syrup
• Smoked grapefruit salt mix for the rim
• Dehydrated grapefruit wheel to garnish

Instructions

1. Take a clean, polished rocks glass and dip the rim in lemon juice, then in the smoked grapefruit salt mix.
2. Mix all ingredients in a shaker filled with ice cubes; shake for 10-12 seconds.
3. Strain and pour on ice into the glass
4. garnish with a full dehydrated grapefruit wheel.

Grapefruit-Jalapeño Reduction Ingredients

• 500 ml fresh pressed grapefruit juice
• 100 g white sugar
• 16 g fresh green jalapeño, chopped, seedless
• 4 g red jalapeño, seedless

Grapefruit-Jalapeño Reduction Instructions

1. Mix together and bring to a gentle boil until reduced by half
2. Give it a good blitz with a hand mixer or blender.
3. Strain the syrup with a very fine strainer to collect the pulp from the jalapeño.

Grapefruit Salt Mix

• 100 mg smoked sea salt
• 50 mg dehydrated grapefruit dust

How to make your own dehydrated grapefruit wheel

1. Slice grapefruit into 1/8-inch slices
2. Place in dehydrator at 135 degrees Fahrenheit for 24 hours (or at 150 degrees Fahrenheit in a conventional oven for 16 hours)

The Workshop Eatery
Summerside | 2003 91 St. SW | 780.705.2205 | theworkshopeatery.com

This article appears in the August 2018 issue of Avenue Edmonton