02-07-2016, 02:19 PM
Anyone going all out this year in the kitchen? I'm not hosting this year and letting others do the food, but I will be bringing ingredients for my version of a jalapeño margarita.
- Cut one large jalapeño pepper length wise into 5 or 6 strips and drop into a bottle of decent to good silver/blanco tequila the night before. Remove seeds but not the ribs.
- have about 12-15 fresh limes on hand
- kosher salt to line glass rims
- A gallon of lemonade (better than sour mix when using fresh lime)
- Cointreau
- one more jalapeño for garnish
- seltzer for a hint of effervescence
2 oz - infused silver/blanco tequila
3/4 oz of cointreau
4 oz lemonade
juice of one lime
2 oz seltzer
shake and pour over ice and garnish with one jalapeño ring and a lime wedge
* if you like it hot - muddle one or two "rings" of jalapeño in the lime juice before adding other ingredients
- Cut one large jalapeño pepper length wise into 5 or 6 strips and drop into a bottle of decent to good silver/blanco tequila the night before. Remove seeds but not the ribs.
- have about 12-15 fresh limes on hand
- kosher salt to line glass rims
- A gallon of lemonade (better than sour mix when using fresh lime)
- Cointreau
- one more jalapeño for garnish
- seltzer for a hint of effervescence
2 oz - infused silver/blanco tequila
3/4 oz of cointreau
4 oz lemonade
juice of one lime
2 oz seltzer
shake and pour over ice and garnish with one jalapeño ring and a lime wedge
* if you like it hot - muddle one or two "rings" of jalapeño in the lime juice before adding other ingredients