Spicy Papaya Margarita

Let's Cook

1. Step 1.

   Make the Chile-Lime Salt: In a dry cast-iron skillet, toast the dried pasilla negro chile peppers over medium heat for 2 to 3 minutes until fragrant and beginning to smoke. Remove from heat and let cool completely.

2. Step 2.

   Once the chiles are cool, open them and remove the seeds. Place the peppers into a spice grinder or high-powered blender and pulse into a fine powder.

3. Step 3.

   Combine the ground chiles, pink Himalayan salt, lime zest, and orange zest in a small bowl. Store in an airtight container for up to two weeks.

4. Step 4.

   For the Margarita: Moisten the rim of a rocks or margarita glass with a lime wedge. Pour some Chile-Lime Salt onto a plate and dredge the rim of the glass in the salt.

5. Step 5.

   In a cocktail shaker, combine the spicy infused reposado tequila, additional reposado tequila, freshly squeezed lime juice, orange liqueur (such as Cointreau or Curacao), puréed fresh papaya, and ice. Shake well for 20 seconds.

6. Step 6.

   Pour all of the contents from the shaker into the prepared glass as is, and top with additional ice if needed. Garnish with a floating lime wedge.

7. Step 7.

   For The Smoking Dragon Fruit: If using fresh dragon fruit, juice it or purée and strain through a fine-mesh strainer to extract 1½ ounces of juice.

8. Step 8.

   In a cocktail shaker, combine the Scotch whisky, dragon fruit juice (or prickly pear juice), honey syrup, freshly squeezed lemon juice, and ice. Shake vigorously for 20 seconds.

9. Step 9.

   Fine-strain the drink into a coupe glass and garnish with a floating lemon wheel.