Equipment
Food processor
or Mortar and pestle
Cocktail shaker
or Mason jar with tight-fitting lid
Cocktail glass
Ingredients
1 serving
Rim
- 15 g pork cracklings, unflavored
- 1 dried chiles de arbol, dried
- 1 lime wedge
Cocktail
- 55 ml tequila, anejo
- 30 ml lime juice, freshly squeezed
- 20 ml cointreau
- 30 ml tangerine juice, freshly squeezed
- 100 g ice
Garnish
- 1 pickled pepper, pickled
Nutrition (per serving)
471
Calories
11g
Protein
34g
Carbs
16g
Fat
2g
Fiber
16g
Sugar
556mg
Sodium
Method
01
Grind the pork cracklings and dried chiles in a food processor until they reach a coarse, meal-like consistency.
Look for: Texture resembles coarse sand or cornmeal
02
Fill a cocktail shaker with ice and add the tequila, lime juice, Cointreau, and tangerine juice.
03
Shake the ingredients vigorously for 15 seconds until the shaker is very cold.
0mFeel: Exterior of the shaker feels icy and frosty
04
Rub a lime wedge around the rim of a chilled cocktail glass to moisten it.
05
Press the glass rim into the pork crackling and chile mixture until evenly coated.
06
Strain the cocktail into the prepared glass and garnish with a pickled pepper if desired.
Chef's Notes
- Ensure your pork cracklings are fresh and crispy for the best texture and flavor. Stale cracklings can result in a gummy rim.
- For a more intense spice, you can lightly toast the dried chiles de arbol before grinding them. Be cautious not to burn them, as this will make them bitter.
- Chill your cocktail glass thoroughly in the freezer for at least 15 minutes before preparing the rim. This will help the rim mixture adhere better and keep the drink colder for longer.
- Taste your chile de arbol before grinding. Some can be significantly spicier than others, and you can adjust the quantity accordingly to achieve your preferred heat level.
