Kerry Food Services Inferno Verde

Smoky, spicy, and garden–fresh, this cucumber–jalapeño margarita layers crisp produce with citrusy margarita mix and a touch of habanero heat. A smoked–sea–salt rim and fresh basil lift give it a bar–forward edge, perfect for warm–weather and spicy–menu features. Easily make it zero–proof by skipping the mezcal, or swap in tequila for a more classic profile.

Servings: 1
Makes: 10 oz.

Ingredients:

3 slices fresh cucumber (about ¼ cup)
3 slices fresh jalapeño (with seeds for a spicier version)
½ ounce DaVinci Habanero Syrup (optional)
2 ounces mezcal
4 ounces Island Oasis Shelf Stable Margarita Mix
1 ½ cups ice

Instructions:

Step 1 Run a slice of cucumber around the rim of a large margarita glass and rim with smoked sea salt. Set aside.
Step 2 In a mixing glass, combine cucumber, jalapeño, habanero syrup, and mezcal. Muddle cucumber and jalapeño to release flavors.
Step 3 Add ice and margarita mix, then stir.
Step 4 Pour into the reserved glass.
Step 5 Garnish with a jalapeño slice & Enjoy!

Extra Twist:

For a fancy non-alcoholic version, omit the mezcal and smoke the glass after muddling the cucumber and jalapeño before adding ice.
Prefer a classic take? Substitute your favorite tequila for the mezcal.

Tasting Notes:

The fresh, sweet, and spicy flavors of cucumber, jalapeño, and habanero syrup pair beautifully with the smoky notes of mezcal. The margarita mix adds a classic sour backbone, while the smoked salt and cucumber rim tie everything together.