Friday, July 27, 2012

Grapefruit Margarita with Smoked Serrano Ice


It's kind of boring and even though it ends up in almost every cold beverage, we never really think too much about it.
Until today....this ice is en fuego! Literally!

The lovely people over at MarxFoods were nice enough to send me an assortment of dried chile peppers for their Fire on Ice Chile Recipe Contest and requested a recipe that used their chiles to bring the heat to something cold. 
If you've never checked out their website before, please do. They don't just offer dried chiles but a wide assortment of foodie goodies that could have you browsing for hours. Truffles, exotic produce and cheeses that look divine and they also are a wonderful resource for recipes to inspire you as well!

I hope they, and you, like what I came up with!
Spicy smoked serrano ice used in a grapefruit margarita with an ancho lime rim.
I couldn't decide which pepper to use since they all looked so interesting so I ended up using both the smoked serrano and the ancho chile.
And I finally got to use my new cute ice trays.
 Smoky Spicy Ice....just waiting to swim in tequila.
 The makings of a fabulous glass rim. Margarita salt, sugar, lime zest and ancho chile powder
Grapefruit Margarita with Smoked Serrano Ice

To make the ice: 
2 cups water
3 smoked serrano peppers

Bring water up to a boil in a medium saucepan. While the water is heating remove the stem and seeds from the smoked serrano peppers. Once the water comes up to a boil turn the heat off and add the peppers. Let the water cool to room temperature and strain the water through a fine mesh strainer. Pour into ice cube molds and freeze.

To make the salt rim:  
2 Tablespoons margarita salt
 1 teaspoon ancho chile powder
1 teaspoon sugar
 the zest of 1 lime 

Place all ingredients on a small shallow plate and stir until evenly combined.

To make the margarita:  
3 ounces freshly squeezed ruby red grapefruit juice
1 ounce freshly squeezed lime juice
1 ounce agave syrup
1 ounce triple sec
1 ounce silver tequila (I store mine in the freezer so it's always icy cold)
1 handful smoked serrano ice cubes

Place all ingredients in a cocktail shaker and shake well.

To assemble your drink rub the rim of your cocktail glass with a wedge of lime. Dip the edge into the salt mixture and pour the shaken margarita mixture into the glass. Serve and enjoy!

A quick tip: to avoid having a mess on your counter and a salt lick at the bottom of your glass: when you are rimming your cocktail glasses I dip the wet rim into the salt or sugar mixture and then hold the glass right over the plate while lightly tapping the bottom of the glass. This removes any excess pieces that aren't fully stuck on!

Thank you for all of the kind comments and the votes! It is amazing how a comment left by a perfect stranger can brighten your day and leave you smiling. Unfortunately I did not win this contest, but I look forward to trying again next year!


  1. such a SMART idea with the ice! im sure that when the ice melts, it adds a little bit of heat to the drink :)

  2. I love the folks at Marx and have participated in some of their challenges - always fun!! In this particular challenge, I found myself most drawn to your cocktail, so you're definitely getting my vote. Good luck!! :)

  3. Thanks Nicole, It is exactly as you said....At first you get the bite of the pepper rim and by the time that's gone and the more the ice melts the bigger the kick of heat you get! Thanks so much for stopping by :)

    Chris, They have been a pleasure to interact with! Thanks so much for the support, it is truly appreciated!

  4. Brilliant! I voted for you! Good luck!

  5. Thanks Jen! Coming from a fellow Austin food blogger I take that as a big compliment :) Your recipe looks fantastic as well, good luck!!

  6. Chris- your Lentil Kufte and Tomato-Basil Cornbread Pudding are on my "must make soon" list! Great blog!


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