Jalapeño Margaritas are very popular now. This recipe is not real spicy and you can actually taste the chile pepper. If you want it spicier, add two chile peppers or you can completely leave it out, if you prefer. There is something delicious about the flavor of the jalapeño chile with the ice-cold tequila drink.
¼ cup granulated sugar
¼ cup filtered or spring water
1 jalapeño chile pepper
Place water and sugar in a small saucepan.
Heat to almost a boil.
Poke a few holes in the chile pepper and add to the saucepan.
Lower heat and simmer 3 to 4 minutes.
Set aside to cool and then refrigerate.
Margaritas
1 wedge of cut lime
Sea salt
1 cup (8 oz) blanco or silver tequila
½ cup Cointreau or Triple Sec
½ cup fresh squeezed lime juice (about 5 to 6 limes)
Jalapeño Simple Syrup
1 lime cut into thin circles
Rub a wedge of cut lime over rims of glasses and dip in salt.
Place glasses in freezer.
Add tequila and Cointreau to a pitcher or large cocktail shaker.
Remove chile pepper from simple syrup and discard.
Add the simple syrup to the pitcher.
Add a few ice cubes and stir very well.
Pour into glasses filled with some pounded ice.
Add a couple of thin lime circles.
Makes 4 drinks
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