This Hair of the Dog Breakfast Margarita is one of those “you’ll just have to trust me and try it” recipes, because it sounds a little wacky. But I promise you’ll like it. It’s really nice as a breakfast drink as it’s a little savory. Think a Bloody Mary replacement… I suppose the cat’s out of the bag, I’m into those lately (à la my Sunny Mary: A Bloody Good Alternative). The inspiration for the Hair of the Dog Breakfast Margarita was an article on Austin bars, but as you can see, I’ve run with it. I lightened it up so it doesn’t have much alcohol in it- perfect for a rejuvenating weekend brunch drink. The Hair of the Dog Breakfast Margarita is also a great mocktail. Instead of infusing tequila, just infuse some water, or even sparkling water, if you want a little effervescence. And of course you can add as much tequila as you like. Just make sure you add the jalapeño stuff by taste so you don’t get it too spicy for your guests. Who says margaritas aren’t for breakfast? Not me.
- 1- 1 ½ cups carrot juice (to your taste)
- 4 cups fresh squeezed orange juice
- 1 cup charred jalapeño tequila (or water if you’re mocktailing)
- 1 lime; juiced
- 8 charred clementines; juiced (reserve a few for garnish)
- 2 cups tequila blanco
- 2 jalapeños
- Turn broiler on high. Slice the clementines in half between the navel and stem. Place two jalapeños and the clementines on a lined baking sheet and broil (make sure you watch them carefully!) until they’re blackened on the outside.
- You’ll need to turn the jalapeños. Let cool. Slice the jalapeños in half up to the stem, so they remain intact.
- Place in two cups of tequila (I used blanco) and infuse for at least an hour.
- Taste the tequila. Remove the peppers when you’ve reached your desired spice level. This is the bulk of the heat, so if you didn’t pull the peppers fast enough, never fear. Simply add only a quarter cup of your infused tequila to start and add some plain tequila in it’s place. Juice six of the clementines into the regular OJ. Cut the remaining two in half again so that you can slide them onto the rim of the glass. Limes would be great as a substitute garnish.
- 1 pound carrots; scrubbed and top removed
- 1 cup water
- Can’t find carrot juice? I couldn’t either. Blend or food process (or use a juicer if you have one) the carrots until very fine adding water as necessary. I ended up adding about one cup of water. Place in fine mesh colander or chinois over a bowl or pitcher. Press down to strain the pulp from the juice.
- Mine made about 2 cups of carrot juice. Reserve the pulp for a baking project, or discard.
A margarita for breakfast sounds like a seriously good idea. Definitely can’t wait for the weekend so I can make the recipe. Thanks for sharing it!
You can even pretend it’s healthy if you want to. Enjoy, and thanks for commenting. I’ll be sure to check out your blog, too.
Sounds fantastic…I know I’m gonna love this cocktail!!!
Thanks!
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