Back in the early ’90s, about the time grunge was taking off, mainstream music wasn’t doing much for me. I was in college at the time and was swept up in the jam scene, digging bands like the Grateful Dead, Phish, and Little Feat. But when I heard my first dose of the raw, straightforward sound of bands like Nirvana, Alice in Chains, and Jane’s Addiction, my mind was blown and my musical universe expanded. So when I was asked to talk cocktails (my other love) and Maestro Dobel Tequila (a unique blend of reposado, añejo, and extra añejo) with Jane’s vocalist, Perry Farrell, I jumped at the chance. Here’s how it went.

Guy Gourmet (GG): What have you been up to lately?
Perry Farrell (PF): Well, with Jane’s Addiction we’re planning to play three nights at the Brooklyn Bowl in Vegas (May 8 to 10). We’re going to perform Nothing’s Shocking to commemorate the album’s 30th anniversary. Meanwhile, I’m doing a DJ tour where I’m indulging in another passion of mine—dance music. But right now I'm on a snowboard/ski excursion with my family.

GG: So let’s talk tequila. What are you drinking these days?
PF: Oh man. I’m up at Whistler Mountain [in British Columbia, Canada] right now, and there’s a great restaurant here called Araxi. They do this amazing hot-pepper margarita that’s one of their specialty drinks. It’s the highlight of our vacation as far as dining goes. The spicy margarita with the Dobel heats up the palate and warms up the body a little. It’s perfect with oysters and caviar.

GG: So spiced-up margaritas with oysters and caviar is your happy-hour ticket?
PF: Oh, it’s the classiest, sexiest, most romantic happy hour. Cocktails work perfectly with oysters, especially this margarita!

Firecracker Margarita
Recipe courtesy of Araxi Restaurant + Bar

What you’ll need:
1 1/2 oz. Maestro Dobel Tequila
1 oz. Cointreau
1/2 oz. simple syrup
1/2 oz. lime juice
1/2 oz. Tabasco sauce
Egg white (optional; it gives the cocktail some body and froth)
Jalapeño pepper slices, for garnish
Cilantro, for garnish
Sea salt (optional)

How to make it:
Fill a shaker halfway with ice. Combine all ingredients (except jalapeño and salt) and shake. Strain into a salt-rimmed rocks glass and garnish with jalapeño slices and cilantro. Pair with fresh oysters and top with a small spoonful of caviar.