Drink This: Wicked Rita

The popularity of shishito peppers is on the rise, and when I noticed I had both peppers and watermelon in my refrigerator, I knew tequila needed to be added. Make sure you use fresh lime juice to hit a bit of tartness in between the heat of this ‘rita.

Ingredients

• 1 ½ ounces, shishito-infused tequila (see below)
• 2 ounces watermelon juice
• 2-3 slices fresh watermelon (seedless)
• ½ ounce fresh lime juice
• ½ ounce triple sec
• Ice
• Salt

In a blender, combine all ingredients, and blend well. Serve in a salt-rimmed glass garnished with a slice of watermelon and a slice of pepper.

Shishito Infusion

• 2 bottles gold tequila
• 2 shishito peppers (split)
• 1 teaspoon kosher salt
• 2 tablespoons white sugar
• 1 whole lime (cut in half)

In a mason jar, combine all ingredients, and shake well. Let sit for three to four hours. Strain.

Note: Intensity of pepper increases with more infusion time.

— Amy Berlin, assistant vice president at Phillippi Creek Oyster Bar