09 18, 2009 06:15 PM

Lela Rose Takes Hers on the Rocks

CALLING CARD

Here’s something you don’t know about Lela Rose:

Lady makes a mean margarita.

The ready-to-wear designer is actually so jazzed about the beverage that she built a secret tequila cave below her Tribeca apartment.

And when we dropped by her house for squash blossoms and a drink (or three, to be exact), she had our glass rim salted and ready to go. We talked about her runway show (very Alex Katz from the ’70s), her love of textures (she’s designing a new apartment with rooms made of bamboo and felt), and NYC’s dining scene (this gal gets around to restaurants — mostly on a giant tricycle).

She was the most relaxed, laid-back, organized, got-her-shit-together kind of designer that we’ve come across. Frankly, it was inspiring. (If we ask her about it, she’ll probably blame the tequila.)

And now you can blame it, too …

Spicy Jalapeno Margaritas
Serves plenty

Ingredients
2 jalapenos deseeded and cut into large pieces
2 c. tequila (She prefers Patrón or Sauza Hornitos.)
2 c. fresh-squeezed lime juice (There is no substitute!)
1 c. Cointreau
2-5 tbsp. honey (depending on how sweet you like them)
Salt to taste

1. Soak the jalapeno in the tequila overnight — even in the tequila bottle! Strain jalapeno out of tequila and throw away.

2. Mix in lime juice (fresh-squeezed juice is best but may be done prior in the day), Cointreau, and honey.

3. Serve with salt and ample ice. (Room-temperature margaritas are never good!)

Roasted Tomatillo Salsa
Serves a party

Ingredients
1½ lb. tomatillos (about 10 medium to large)
1 medium white onion, roughly chopped
1 bunch cilantro (destemmed)
2 tbsp. fresh lime juice
½ tsp. sugar
1-2 jalapenos (deseeded)
Salt to taste

1. Roast tomatillos (husks removed) in broiler until skin is blackened.

2. When cool, put them into a food processor with onion, cilantro, lime juice, sugar, and jalapenos. Pulse until finely chopped.

3. Season to taste.