Created In the American Southwest, Enjoyed Around the World

The BHR Shishito Margarita was created at Blame Her Ranch outside of Santa Fe, N.M., many years ago.

Our perfect Margarita requires a bit more attention and an assortment of unique ingredients that you can find at any neighborhood grocery/liquor store. With complexity, comes perfection!

Ingredients and things you will need:

• Bamboo skewers
• Crushed ice
• CORKCICLE. cup: You can use any glass, but a CORKCICLE cup keeps the perfect margarita cold for up to 8 hours.
• Shishito peppers
• Cherry tomatoes
• Olive oil spray
• Sea salt
• Worm salt: Sal De Gusano is optional, but keeps the tradition alive of using real worms found at the bottom of Mezcal bottles which was a branding gimmick to distinguish Mezcal from normal tequila.
• Mezcal, not tequila: Mezcal provides a smokier taste. We prefer Illegal Anejo Mezcal, but select your preference.
• Margarita mix: We use Santa Fe Margarita mix, but you may have trouble fnding it in your area. Simply pick a high-quality lime juice-based mix of your choosing.
• Grand Mariner
• Sliced limes
• Long decorative toothpicks or stirrers

Step 1: Grilling

No other margarita, that we are aware of, requires you to grill the condiments, but this is an essential frst step that adds to the favor and smokiness of this margarita. Soak the bamboo skewers for 5-10 minutes (this prevents them from burning). Then build two separate skewers: one with Shishito peppers and the other with cherry tomatoes. Shishito peppers have enormous favor, but are not too hot or spicy (a substitute could be Anaheim Chili Peppers, as Shishito peppers are sometimes hard to fnd). After building the two skewers, spray them with olive oil and sprinkle a little sea salt on both. You are now ready to grill both skewers on your preheated BBQ until they show grill marks on both sides. Remove from grill and set aside.

Step 2: CORKCICLE. Cup Preparation

Again, we prefer the CORKCICLE cup, but any cup will do. Take the worm salt and pour some into a small dish. Then take the Corkcicle cup, dip the rim in water or ice, turn it upside down and dip the rim of the cup into the worm salt. If you don’t like the traditional worm salt accent, feel free to replace it with normal margarita salt. You’ll never taste the worm; promise!

Step 3: Mixing

Add crushed ice all the way to the top of the Corkcicle cup. Then add a shot and a half (don’t wimp out here) of Mezcal. Then take your premium margarita mix and fll the remainder of the cup up to a quarter inch from the top. Finally, pour a splash of Grand Mariner on top for extra favor.

Step 4: Cocktail Garnishing

This is the step that visually diferentiates our margarita from all the rest. First, cut the limes into four pieces. Take one lime slice and cut into it so it can easily hang on the rim of the Corkcicle cup. Then take your grilled Shishito pepper and cherry tomatoes and skewer them onto your long toothpick or stirrer. It should be placed in this order: cherry tomato, Shishito pepper, cherry tomato. Set the garnished toothpick on the top of the Corkcicle cup. Explain to guests that the smoky smell and taste comes from both the Mezcal and grilled condiments.

The perfect margarita has a name based on its origins: “The BHR Shishito Margarita”. Every great wedding needs a signature cocktail and we think your guests will enjoy this perfect margarita, especially given the fact that the ingredients and complexity add mystique to your special day.

Enjoy!