For a month that’s barely a month long, February sure packs a lot into its 28 days. Black History Month, Groundhog Day, Puppy Bowl, Valentine’s Day, President’s Day… and that’s just the “real” holidays. Not the made-up but no less fun to celebrate ones, like National Pizza Day (2/9) and National Margarita Day (2/22).
Pizza Day may have come and gone, but like spring itself, National Margarita Day is just around the corner. And to make sure you have everything you need to celebrate both the return of warmer weather *and* the solid, calendar-based excuse for breaking out the tequila, Beverage Director Mauro Villalobos has revealed the recipe for Superfrico’s signature spin on the sunny, citrus-infused staple.
HERE COMES THE SUN
.25 oz passion fruit syrup
.25 oz Cherry Heering
.25 oz pineapple juice
.50 oz orgeat
.50 oz lemon juice
.75 oz Thai chile-infused Aperol
1 oz El Tequileño Blanco
Wet the rim of a double rocks glass with a small amount of water and dip it into a shallow container or dish of ground pink peppercorn and salt. In a cocktail shaker, combine all ingredients with ice and shake vigorously. Strain into the prepared glass—over cubed ice, if desired—and enjoy.
500g sliced almonds
800g water, boiled
20 drops orange blossom water
Preheat oven to 200 degrees. Spread almonds on a cookie sheet and toast until lightly golden, about 20 minutes. Allow toasted almonds to cool, then crush in a food processor. Transfer crushed almonds to a large, heatproof container and add hot water. Allow to sit for 8 hours. Strain the almond/water mixture through a cheesecloth, making sure to extract all of the liquid. Add the sugar and orange blossom water and stir until the sugar has completely dissolved. Allow syrup to completely cool. Store in an airtight, refrigerated container for up to one month.
THAI CHILE-INFUSED APEROL
10 Thai bird chiles, diced or halved (lengthwise)
1 (750 ml) bottle Aperol
In a large container, combine chiles and Aperol. Steep for 5 minutes or to taste (the longer you leave the chiles, the spicier the Aperol). Strain through a fine-mesh strainer into an airtight glass container and refrigerate. If desired, you can also pour the strained, chile-infused Aperol back into the original bottle—just be sure to mark it!