Carrot Chili Margaritas
  • ½ cup fresh carrot juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Fresno Chili simple syrup
  • 2 ounces tequila
  • 1 ounce orange liquor (like grand marnier or triple sec)
  • ice
  • lime slices for garnish
  • Fresno Chili Syrup
  • 1 cup Sugar
  • 1 cup water
  • 2 red Fresno Chili Peppers, minced
Instructions
  1. To make the Fresno Chili Syrup: Combine the sugar and water in a small pot and bring to a brief boil over medium heat.Transfer the syrup to a blender and add the jalapenos. Blend until smooth. Transfer to an airtight container or mason jar. Refrigerate for up to 1 week.
  2. Use the lime wedge to rub around the rim of the glass, then dip the rim in the kosher salt. Set aside.
  3. Fill the salt rimmed glasses with ice cubes.
  4. In a cocktail shaker filled with ice, simple syrup, fresh carrot juice, lime juice, tequila and grand marnier. Shake vigorously and pour over the ice- garnish with Lime wedges.