Adapted from Bull BBQ with permission.
Sweet, Tart and Spicy Jalapeño Margarita
Sweet, Tart and Spicy Jalapeño Margarita
A brilliant cocktail for drinking outdoors — not so spicy it blows your head off, but with just enough bite to keep things interesting. This jalapeño margarita is brilliant alongside anything coming off the grill, and it's a guaranteed crowd-pleaser at a summer gathering. This recipe makes a big pitcher, so it's ready to pour the moment guests arrive.
Ingredients
- 475ml silver tequila
- 475ml fresh lime juice (roughly 16–20 limes)
- 237ml triple sec
- 237ml fresh jalapeño juice (see tip below)
- 237ml simple syrup
- Jalapeño slices, to garnish
- Flaky sea salt, for rimming
- Ice
Method
- To make jalapeño juice, blitz 3–4 fresh jalapeños in a blender with a splash of water, then strain through a fine sieve or muslin cloth. Taste and adjust — more jalapeños for more heat, fewer for a gentler kick.
- In a large jug, combine the tequila, triple sec, lime juice, jalapeño juice, and simple syrup.
- Stir well until everything is combined.
- To rim the glasses, moisten the edge of each glass with a wedge of lime, then dip into a saucer of flaky sea salt.
- Fill the glasses with ice, then pour over the margarita mixture.
- Garnish with a couple of fresh jalapeño slices and serve straight away.
Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.
Cedar Tip
Fresh jalapeños vary a lot in heat — give your juice a taste before adding the full amount. You can always add more, but you can't take it back once it's in the jug. Start with two jalapeños if you're making this for a mixed crowd.
