This spicy margarita was created especially for FIFTY Restaurant and Lounge, which opened recently in Miami Beach.

The restaurant features progressive American cuisine as designed by Executive Chef Roly Cruz-Taura, his Sous Chefs Nestor Gomez and Augustin Toriz and Pasty Chef Carolina Romero. FIFTY defines this cuisine as a combination of classic American fare presented in a contemporary style with dishes influenced by a variety of cultures and countries that have found their way onto the American table. 

North of the Border Margarita

Ingredients

In a stainless steel shaker, combine tequila, cointreau, juice of the limes and simple syrup.
Fill with ice. Put dry Chipotle pepper in processor or grinder, combine with salt to taste.
Rim glass with salt and pepper mix. Shake vigorously and garnish with fresh lime slice.

Edited by Patricia D. Sherman

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