Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.
Named after his Colombian grandmother, Mita's is Cincinnati, Ohio chef Jose Salazar's (Salazar) newest effort focused on Latin American and Spanish food and drink. Tapas and ceviches marry with a beverage program of classic and contemporary libations heavy on tequila, pisco and rum. Below, Mita's bartender Steven Clement shares the recipe for his Jalisco Spice, a simple twist on a peppery Margarita.
1/2 ounce jalapeño simple syrup
2 ounces tequlia
1 ounce fresh lime juice
1/2 ounce of agave nectar
Set aside a cup of simple syrup. To make the jalapeño simple syrup, coarsely chop one jalapeño pepper, discarding the stem but leaving the seeds. Add the jalapeño (and seeds) to a blender and blend on high. Add jalapeño pulp to simple syrup.
Fill a highball glass halfway with ice. Add tequila, jalapeño simple syrup, lime juice and agave nectar. Stir. Top with ginger beer.