Adding the kick of fresh jalapenos to a classic Margarita makes for a very special drink. Infusing the Tequila with the chilli brings out the bracing fresh flavours of the jalapeno. This recipe adds cucumber to balance the heat a little.
Ingredients
Jalapeno Tequila
200ml Tequila Blanco (doesn’t have to be top shelf for this infusion)
1 Jalapeno, quartered
1 medium cucumber, cut into 10mm slices
Create the Infusion
In a large clean jar, combine the Tequila and the jalapeno, gently muddle the jalapeno. Add the cucumber slices and seal the jar.
Store in a cool dry place for between 8 and 12 hours. Strain the mixture, removing all solids, and pour back into the jar.
Refrigerate until ready to use.
If kept chilled this mixture is good to keep for up to 2 weeks.
The Margarita
1 tsp granulated sugar
1 tsp salt
Lime wedges for glass & garnish
50ml Infused Jalapeno Tequila
30ml Cointreau (triple sec)
30ml Lime Juice
Ice
Garnish
Sliced Jalapeno
Create the Margarita
Mix the sugar and salt and place onto a shallow plate. Wet the rim of the glass with a piece of lime, then dip into the mix to give the glass a sugar & salt rim.
Fill a cocktail shaker 2/3 full of ice, then add the infused Tequila, Cointreau and lime juice. Shake then strain into the prepared ice filled glass.
Serve with the sliced jalapeno and an extra lime wedge.
Servings – 2
Add some dried chilli to the salt rimming the glass for an extra kick!
If it’s not hot enough – try a few drops of Tabasco in the mix.
