Peppadew Margarita Recipes

Steps:

• Halve the jalapeños lengthwise. Set a sauté pan over medium heat and add the jalapeños, peppercorns and allspice and juniper berries. Cook, stirring frequently, until the jalapeños are lightly browned, about 3 minutes. Combine with the vodka, cover and infuse for 24 hours. Strain.
• Drain the Peppadew peppers, reserving the brine (about 1 cup). Using a mixer with a paddle attachment, combine the goat cheese, mascarpone, vinegar, olive oil and cream. Beat until smooth. Stir in the shallot, chives and salt and pepper to taste. Refrigerate for up to 3 days.
• To stuff the peppers, spoon the goat-cheese mixture into a pastry bag fitted with a medium star tip; pipe into the peppers. If necessary, refrigerate the filled peppers for up to 4 hours, removing them from the refrigerator about 20 minutes before preparing the cocktails.
• using a muddler or the end of a spoon, muddle 2 lime wedges with a pinch of salt in a cocktail shaker. Fill the shaker with ice and add 11/2 ounces infused vodka and 1 ounce brine. Shake well, strain into a 6-ounce martini glass and top off with equal parts lemon-lime soda and seltzer. Garnish with 2 or 3 of the stuffed peppers on a skewer. Repeat Step 4 to make more cocktails. Store leftover vodka in a cool, dry place.

Steps:

• Rub the rim of a glass with a lime wedge, dip rim in flaky sea salt, and fill glass with ice. Pour tequila, Cointreau, lime juice, and brine into an ice-filled cocktail shaker. Shake and strain into glass, and garnish with lime wedge and a Peppadew.

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.