Consider this summer-ready cocktail recipe from Chef Claudette Zepeda your new favorite way to make a margarita. It stars a charred red pepper and strawberry simple syrup that's not only deliciously refreshing, but also surprisingly easy to make at home. —Food52
Test Kitchen Notes
This recipe is shared in partnership with Don Julio. —The Editors
Combine all the ingredients in an ice-filled cocktail shaker. Shake vigorously for 30 to 40 seconds.
Strain into an ice-filled rocks glass rimmed with chamoy and tajin.
For the charred red pepper & strawberry syrup:
Roast the peppers and strawberries over an open flame on the stovetop or in the oven broiler until the pepper’s skin is charred all around and the strawberries are lightly charred (but not burned).
Place the peppers in a bowl and cover with plastic to steam. Peel the steamed skin off of the peppers and remove the stem and seeds. Slice the stems off of the charred strawberries.
While they are still warm, blend the red peppers and strawberries until smooth, slowly streaming in the simple syrup while blending to combine. Let cool and store in an airtight container in the fridge, where it will keep for up to two weeks.