9/4/2023 0 Comments Jalapeno margaritaMuddle all of the jalapeños and cucumbers with the agave nectar and then mix in the lime juice. To make this recipe in a large batch multiply the ingredients by however many Margarita’s you’re planning to make. Whatever you do, don’t use shelf stable lime juice for these – or ever, if i’m being honest. ![]() In the past I have also placed an order through their customer service for 1/2 gallon jugs when making Margaritas for a larger party. My local Central Market always has small bottles for grab and go. Many grocery stores sell fresh squeezed lime juice by the quart/pint/half gallon in the produce section. If I’m making Margarita’s for more than 2-4 people and don’t want to spend hours juicing limes I purchase fresh squeezed lime juice. Last, garnish each glass with a slice of jalapeño, a slice of cucumber and a slice of lime. Pour the Margaritas into salt rimmed glasses filled with ice. Put the top on and give it a good two-handed shake for 30-45 seconds until the cocktail shaker is so cold it’s uncomfortable to hold. Next, pour in the lime juice, tequila and Cointreau and fill the shaker to the top with ice. Use a muddler to smash everything together and really get the juice out of the cucumber pieces and the jalapeno slices. Start with diced cucumber, fresh jalapeño slices and agave nectar in the bottom of a cocktail shaker. How to make a Cucumber Jalapeño Margarita Some of my favorites are Casamigos Blanco, DeLeon Blanco, Herradura Blanco and Codigo Blanco. I prefer a Silver/Blanco tequila for this recipe. That doesn’t mean you have to spend a ton of money on a bottle of tequila, just think middle of the road. Stick to fresh squeezed lime juice for the best Margarita, I promise. I’ve never found a ready to use mix that tastes great. Shelf stable Margarita mix is full of sugar and weird ingredients I can’t pronounce. In my opinion, a great Margarita really does have to be made with fresh squeezed lime juice. I will admit, I really miss sitting down at my favorite Tex-Mex restaurant, drinking Margaritas with zero effort but this recipe is GOOD and has sustained our Margarita addiction through out quarantine. The jalapeño kick is balanced out with the cool cucumber and tart lime and the spice keeps me from gulping my cocktail down way too fast. They are a little spicy, very crisp and refreshing, and technically “skinny” since the only sweetener is a little bit of agave nectar. Frozen, rocks, top-shelf, traditional, skinny, swirled with Sangria – I like them all! My Cucumber Jalapeño Margaritas have been on repeat for us during this COVID-quarantine time at home. Margaritas are one of my very favorite cocktails. I recommend you pick up 2-3 jalapenos and try a small bite to gauge the heat before you burn your house down or are left wondering why you just taste vegetables in your margarita.Jump to Recipe Print Recipe Jump to Recipe ![]() Test Your JalapenosĪ quick note, not all jalapenos are created equal. The jalapeno won’t hold up forever in the tequila. Be sure to remove all the jalapeno before storing long term. Taste in the morning and steep longer if you prefer hotter. Now, if you’re addicted to spicy tequila and want to make your own homemade infused jalapeno tequila (ME), you can soak 4-5 jalapeno slices (or more) in a fifth of tequila overnight. If you prefer more pronounced heat (LIKE ME), shake the jalapenos slices with the cocktails in the shaker to fully infuse the cocktail with more jalapeno spice. If you simply use jalapeno as a garnish alone, the overall spice will be subtle and the jalapenos will slowly add heat to the drink as you sip it. It’s garnished and shaken with fresh jalapeno slices for an instant kick of spice. This is a classic margarita recipe, made with honey syrup in place of simple syrup (sugar) and elderflower liquor in place of triple sec. Fire up a round of spicy jalapeno margaritas! If you’re a tequila lover and you like spicy food-then this spicy margarita recipe will not disappoint.
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