SPICY MARGARITA RECIPE:

Ingredients:

2oz Blanco Tequila
.5oz fresh lime juice
.5oz fermented jalepeño water*
.5oz Cointreau.25oz 1:1 simple syrup

Shake on 1 large clear ice rock (for longer than you normally would), and strain into a lowball with a seasoned salt rim on a rock.

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*Fermented Jalepeño Hot Sauce

3 cups water
6 tsp salt
2 cups chopped jalepeños, seeds and all
1 cup chopped cucumber
1/2 cup chopped lemongrass
2 cloves garlic, chopped

Instructions:

Warm the water and salt in a saucepan on the stove, stirring until all salt is dissolved. Allow too cool to room temp. Pour over the solids in a glass container, making sure solids are covered with water. Allow to ferment uncovered at room temp for several days, stirring twice a day, until the brine is cloudy, and the mixture is bubbly and smells a bit sour (mine took 3ish days). Strain solids, reserving the water. Puree solids with about a tablespoon of the water. Reserve remaining water for cocktails.

*** Be careful when fermenting. I love fermentedfoodlab.com for troubleshooting questions and tips.

You can find Erik on Instagram at @easyandcompany and @mnpureclearice