The Spirit World

Not only do we have the Kentucky Derby this weekend but tomorrow is Cinco de Mayo! And while we tend to make much more of it here in the US than they do in Mexico it is a holiday and a good excuse to celebrate. Robert has already given you the 411 on Margaritas and we’ve covered variations on that venerable drink so I’m going to give you something a bit different to try this weekend.

It seems cocktail lounges far and wide are adding spicy ingredients to their cocktails. Pepper-infused vodkas have been around for years and chiles of one sort or another are showing up on cocktail menus all over the place. It seems we can’t get enough heat. A simple cocktail that has been showing up in various locations and is called different things is the Habañero Cocktail.

Habañero Cocktail

1 1/2 - 2 oz tequila or vodka (one recipe suggests habañero infused vodka)
1/2 Habañero pepper

Pour liquor into a chilled martini glass and garnish with habañero pepper. Some recipes say the pepper should have seeds exposed, others say remove the seeds.

Since working with habañeros is literally like playing with fire, I suggest you try something that will ensure your weekend ends as pleasantly as it starts. Instead of a habañero, use a dried hot chili or a slice of jalapeño. Both of these options will allow you to control the heat without getting burned!

And to go with this cocktail, something a bit more traditional - especially in the seaside towns of Mexico.

Ceviche

1-1/2 pounds of super fresh fish and/or shellfish like scallops, shrimp and salmon
2 anaheim chiles (or other pepper)
½ large red onion
1 stalk celery
2 thin size carrots
1 large bunch cilantro
1 jalapeno (optional)

Approximately 12 limes, juiced

Chop everything up and put it in a bowl. Add enough lime juice to cover. Refrigerate and serve cold.