Can’t stress enough, my go-to recipe for cocktail, any hour of day is Margarita! It’s one cocktail I’ve tried most variations of! Next in line would be Martini.
I’ve so far tried classic margarita, strawberry margarita, grapefruit margarita. When I was making grapefruit margarita, I had some fresh jalapeno left over from previous night’s nachos. That time it occurred to me to spice my next margarita up!
I already had grapefruit juice mixed so I simply added 2 pieces of jalapeno and it worked amazingly great!
I had fresh jalapeno pieces left with me so I used those. You can use canned ones too for spiciness but make sure you wash them thoroughly to remove salty taste of brine water.
Also, since I had grapefruit juice ready that day, I used it, you can pair it with any other tropical fruit like orange, mango, pineapple, or even coconut or pomelo. Spiciness of jalapeno goes extremely well with all tropical fruit flavours.
Also, I’m one of those who likes and can handle spice in their food and drink. If you’re not, I suggest either reducing jalapeno to 1 slice or skipping it in adding to shaker and use just in garnishing so that it slowly infuse it heat in the drink.
- Tequila (gold): 6cl
- Triple sec: 3cl
- Grapefruit juice: 3cl
- Simple syrup:3 cl
- Jalapeno slice: 2 +1for garnish salt: for rim
- Take a clean margarita or martini glass and rub lime slice on rim. Dip rim in salt till uniformly and neatly coated. In a cocktail shaker, add 2 slices of jalapeno and muddle lightly.
- Add tequila, triple sec, grapefruit juice, simple syrup and lots of ice.
- Shake well for 2 mins
- Strain in prepared glass and garnish with slice of jalapeno.
Note: I highly recommend using fresh fruit juices as packed and preserved box juices have added flavours and preservatives which always effect the final taste. If you’re still using packed juice, reduce the quantity of simple syrup or avoid all together if packed juice is sweet enough for the drink
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