The Cherry-Chipotle Cooler

Total Time:
1 hr
Prep:
10 min
Inactive:
45 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Lemon Simple Syrup:
  • 1 cup sugar
  • Zest of 1/2 lemon
  • 1/3 cup lemon juice
  • Chipotle Salt:
  • 5 tablespoons chipotle powder
  • 3 tablespoons kosher salt
  • 12 ounces Bing cherry puree
  • 9 ounces silver tequila
  • 8 ounces lemon juice
  • 3 ounces chipotle puree (just the adobo sauce from the canned chipotles)
  • Ice
Directions
  • For the syrup: Bring the sugar, 1 cup water and lemon zest to a boil. Reduce to a simmer and cook for 5 minutes. Strain and cool. Stir in the lemon juice.

  • For the chipotle salt: Mix together the chipotle powder and salt and store in an airtight container.

  • Stir together the cherry puree, tequila, 6 ounces of the lemon juice, the chipotle puree and 3 ounces simple syrup.

  • Dip the edge of each glass in the remaining lemon juice, and then in the chipotle salt. Fill the glasses with ice, and then pour over the cherry-chipotle cooler.

Cook's Note: For a less spicy drink, scale back on the chipotle puree. If you can't find premade cherry puree, blend fresh or thawed frozen cherries in a blender with just enough water to thin.


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    This recipe is featured in:

    Summer Drinks & Cocktail Recipes