Signature Cocktail: Felony Margarita
Photos By Mike Ritterback
Each month, LOCAL Life features a must-try signature cocktail from a local establishment. This month, we highlight the Felony Margarita at WiseGuys. It’s the perfect cocktail to enjoy on Cinco de Mayo. It was created by Tony “Cheetah” Chism, the managing partner, GM and bar manager at WiseGuys.
“This drink is a riff of a margarita, with the addition of green chartreuse, and infused pineapple and serrano pepper tequila,” Chism explained. “The green chartreuse adds herbaceous, earthiness and a bit of spice. The pineapple adds some sweetness to offset the tartness of the lime juice, and the serrano pepper adds a touch of heat. The torched lime tops the drink, and the salted rim rounds it all out.”
The cocktail is as beautiful to look at as it is to drink. Mix one up to start an instant fiesta and properly commemorate the Mexican Army’s victory over the French Empire at the Battle of Puebla in 1862.
WiseGuys – Felony Margarita
1/2 fresh lime, juiced (save the lime)
2 ounces infused pineapple and serrano pepper Luna Azul Blanco Tequila (recipe to the right)
1/2 ounce Green Chartreuse
1 teaspoon Organic Light Agave Nectar
1/2 ounce Don Q 151 Rum
Kosher salt for rim
Directions Combine lime juice, tequila infusion, Chartreuse and Agave Nectar in a Boston cocktail shaker with a rocks glass amount of crushed ice. Shake well. Pour contents into a rocks glass, salted rim if preferred. Take the lime that was juiced and place on top of cocktail. Fill it with 1/2 ounce of Don Q 151 rum and light it for presentation.
Infused pineapple and serrano pepper tequila
1 750 ml bottle of Luna Azul Blanco Tequila (save the bottle)
1 fresh soft pineapple, skinned, cored and cut into small bite-size pieces.
1 serrano pepper (cut off the stem, and cut into rings, leaving the seeds)
Directions Put all ingredients into a glass or plastic container and let rest for 1 week. Strain through a fine mesh strainer and pour back into the saved bottle. This drink also can be made without doing the infusion, by muddling the pineapple and serrano pepper.
Bartender/mixologist: Tony Chism