Sometimes you want to make a dish or drink so impressive that your friends talking about it for years. The Modern Star Canyon Margarita from Stampede 66 is that drink. And with Halloween right around the corner, when will you ever have a better occasion to make a something that’s both spooky and stunning? Restaurant owner and head chef Stephan Pyles shared with us the instructions on how to make his restaurant’s signature drink. Get all the (fairly complicated) details below.
For the Prickly Pear Juice:
Ingredients:
- 20 ounces of prickly pear purée (we use The Perfect Purée of Napa Valley brand)
- 33 ounces of water, purified and chilled
- 6 ounces of freshly squeezed lime juice
- 2 ounces of freshly squeezed lemon juice
1. Mix all ingredients in a large mixing bowl with a whisk. Refrigerate for 3 hours.
For the Lime Foam:
Ingredients:
- 26.5 ounces of freshly squeezed lime juice
- 13.25 ounces of heavy whipping cream
- 13.25 ounces of water
- 17.5 ounces of simple syrup
- 4 egg whites
- 4 gelatin sheets
- 1 teaspoon of lecite
1. Place gelatin sheets in ice bath for five minutes.
2. In a post, whisk together heavy whipping cream, water, egg whites, and simple syrup.
3. Heat mixture in pot to 70 degrees. Remove from heat and mix in gelatin sheets, making sure to squeeze the excess water from the gelatin first. Slowly pour lime juice into mixture (if added too quickly it will curdle). Add lecite to mixture and mix together with stick blender. Place cooking pot in ice bath to cool.
4. When chilled, place in holding container until ready to use.
5. Pour mixture into iSi canister and charge with one CO2 cartridge per canister.
For the Candied Jalapeños:
Ingredients:
- 4 medium size jalapeños
- 1 cup of sugar
- 1 cup of water
- Dehydrator
1. Bring water and sugar to boil.
2. Slice fresh jalapeños into 1/4-inch-thick slices. Add jalapeños and continue to boil for 15 minutes. Strain mixture through a china cap. Pat dry.
3. Place jalapeños in dehydrator (do not stack them) and leave for 12 hours. Remove.
For the Drink:
Ingredients:
- 3 ounces of Patrón Silver
- 1 ounce Patrón Citrónage
- 15 ounces liquid nitrogen
- Prickly pear juice
- Lime foam
- Candied jalapeños
1. Use the liquid nitrogen to freeze the tequila, Citrónage, and prickly pear juice in a stainless bowl with a whisk.
2. Spoon into margarita glass, forming a mountaintop in the middle of the glass.
3. Spray the lime foam around the mountaintop, making sure the foam has taken a creamy consistency.
4. Top with dehydrated, candied jalapeños and a stainless-steel spoon straw.
