Every year near the end of August, signs start popping up in grocery stores proclaiming the return of the Hatch Chile. A staple of Southwestern and Tex-Mex cuisine, Hatch Chiles are grown in New Mexico in the valleys around the small town of Hatch, where the hot days and cool nights give the peppers their unique flavor. The Hatch Chille harvest is celebrated by fans of the prized chile with festivals and roasting parties that you can find just about anyplace Tex-Mex or Southwestern cuisine is popular. Any festival deserves a cocktail to celebrate, so how about a Hatch Chile and Raspberry Moscow Mule? This post contains affiliate links for products that we think you as readers might find useful, plus it might actually let us buy a bottle or two of booze, which just might result in a cool cocktail or two for us to share with you! For more details about our affiliates, click our Disclosure and Contacts Page.
Hatch Chiles are famous for their unique flavor and lack of bitterness, and are so integral to the native cuisine of their growing range that is the basis for New Mexico’s official state question ‘Red or Green?” when asking what salsa you want with your food! The Hatch Chile is a long skinny pepper that varies in color from a deep green to a bright red, with a thick meaty fruit. Most chile heads roast their hatch chilles, the roasting process bringing out a deep complex flavor that has hints of sweetness and an herbal quality which makes it perfect for use in salsas and enchiladas. Most people think of using Hatch Chile’s in food, but the combination of heat and smooth flavor can lend itself to a drink really well.
For this Moscow Mule, we played off the classic combination of raspberries and chile that is a popular hot sauce and salsa combination. The sweet tartness of the raspberry helps balance out the heat from the chile, while enhancing some of the rich herbal notes of the meat of the pepper. We recently had discovered a great way to make a rich raspberry syrup using a cold steeping process for a fantastic classic cocktail, The Clover Club, and when we saw the Hatch Chiles in the store, we figured the raspberry syrup and a roasted Hatch Chile would be a great combination.
A lot of places that sell Hatch Chile will roast them for you, throwing them into a big rolling wire mesh barrel and turning them over open flame, before dumping the batch into a bag for you to take home and peel. Roasting your own Hatch Chile at home is very easy plus a great way to make your house smell amazing! We roasted our Hatch Chiles over the open flame of our gas stove, but you can also do it on your gas or charcoal grill by placing the peppers on a grate over the heat, turning them when the skin starts to blister and blacken. The roasting smell is fantastic, a combination of smoke, cooking peppers and spice and really is one of the reasons the Hatch Chile has become so popular. After roasting, place the pepper in a sealed paper bag or a tightly sealed container for about 10-15 minutes to allow the skin to soften and become easy to peel. Peel off the skin, discarding the skin and keeping the fleshy meat. Slice the peppers and clean off the stems and seeds. Just a warning, depending on the heat level of your chile, you might need gloves and to take care with washing your hands so you don’t set your eyes and nose ablaze!
We roasted, peeled and cleaned our Hatch peppers, using most of them for a delicious green sauce we use on chicken enchiladas, but reserving a couple for use in our Hatch Chile and Raspberry Moscow Mule. We cut up the roasted chile into thin strips, placed them in a batch of our rich raspberry syrup and let the flavors combine overnight in a refrigerated sealed container. After sitting overnight, the aroma of the Hatch Chile was very apparent when we opened up the syrup, and when we taste tested the syrup, the rich chile heat came out of the sweetness of the raspberry syrup!
For the Hatch Chile and Raspberry Moscow Mule, we started out with the classic Moscow Mule recipe and added in a strong dose of the hatch chile infused raspberry syrup. A splash of fresh lime juice balanced the sweet raspberry and added a sharp crisp finish to the cocktail. We loved the way the herbal heat of the Hatch Chile brought out the spicy bite of the ginger beer while also contrasting nicely against the sour bite of the lime. Refreshingly spicy and crisp, the Hatch Chile and Raspberry Moscow Mule is a great way to celebrate the Hatch Chile and makes for a great addition to your next Tex-Mex meal! Cheers! If you want to try some more of our Mule recipes, here are a few suggestions! The Campfire Mule, The Blueberry Cucumber, and the Caramel Apple!
Here are some great products to get you started on a Mule!
- 2 oz Vodka
- 1/2 oz fresh squeezed lime juice
- 2.5 oz Hatch Chile infused raspberry syrup
- 4-5 oz Ginger Beer
- 1 batch Rich Raspberry Syrup
- 2 roasted medium heat hatch chile
- Add Vodka, lime juice, syrup into a mug and stir
- Add ice
- Top with ginger beer
- Garnish with fresh raspberry
- Roast, peel and clean 2 hatch chiles
- Cut into thin strips
- Add strips into the raspberry syrup.
- Muddle the strips to express the pepper juice
- Seal container and store in a refrigerator overnight.
- Strain and store in the fridge for upto 2 weeks.
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