Happy Cuatro de Mayo! Let’s have spicy Jalapeño Margaritas! What? That’s not a thing? Happy Cinco de Mayo Eve? Still no? Happy Wednesday? Well, whatever you’re celebrating today (or tomorrow or this weekend or next week) I hope you make it a good one. One way to do that is to add something unexpected to something fairly mundane, making it out of this world. Take for instance the humble margarita; lime juice, tequila, orange liqueur (Cointreau usually) in a salt-rimmed glass. Simple, but maybe a little boring. Now, add a little zing to it and you’ve got one heck of a drink.
I first experienced the jalapeño margarita at a dive bar on the Potomac River in DC. Actually, I experienced three. What can I say? They were good. However, I will admit that three jalapeño margaritas, high heels and cobblestones are a bad combination. Really bad. I survived, but it wasn’t pretty.
After doing some research, I infused the tequila with 2 sliced jalapeños, seeds and all, for about 6 hours. That seemed to be the general consensus on how long to infuse before straining. Well, let me tell you, that stuff is hot. Really hot. My advice is to infuse for 3 hours then taste. If it’s not hot enough, let it infuse longer. Keep tasting until you get to the desired level of heat.
Another way to take this cocktail from zero to hero is to grill the fruit. Yep. You read that right. Grill the fruit. I did limes and oranges because that’s what’s in a margarita, but adding some pineapple or mango wouldn’t go amiss here, either. It’s your margarita. Do whatever fruit you want. You do you.