About a month or two ago, my mom and I went into uptown to go to Bar Cocoa for some desserts. We decided to have a few drinks and a couple of appetizers first, so we sat down at the hotel bar (it’s located in the Ritz) and ordered glasses of rosé and a flat bread to try. While we were up at the bar, the bartenders kept making these great looking cocktails so as soon as I finished my wine I asked for a margarita. I had been craving one for the longest time, and they just looked so good that it had to be fate. The bartender asked me what kind I wanted and I told her that she could surprise me, so she mixed up a strawberry margarita made with their own jalapeno tequila.
It was the best margarita I’ve had in a long time – so much so that since I had so many jalapenos at home that needed to be used up, I went and bought a bottle of tequila the next day specifically to make the infused tequila. It couldn’t be more simple – add the jalapenos to the tequila and let it sit (really, that’s it!). The longer you let it go the more flavorful it becomes, but even after a day it’s pretty delicious. I kept my margarita pretty close to how the bartender did with slightly different ratios (way more lime juice because I love it!) – and since I always love a Grand Marnier floater in my margaritas, I had to add that as well.
- 1 750ml blanco tequila
- 5-6 jalapenos, whole
- 4-5 strawberries, tops off and quartered
- 1/2 oz simple syrup (use more or less to taste)
- 1 lime, juiced, plus a slice for garnish
- 1 1/2 oz jalapeno infused tequila
- 1/2 oz triple sec
- Grand Marnier, if desired
- Salt and sugar, for garnish
- Mint leaves, for garnish
- Begin by making the jalapeno infused tequila. Pour the tequila into a large jar (or split it into two jars depending on the size), leaving enough room to place the jalapenos in. Add the jalapenos, whole, and tightly seal the jars. Let stand at room temperature for 1-2 days, the longer you leave them in, the more flavorful the tequila will be. Remove jalapenos when it's at your desired flavor (I kept mine in for 10 days).
- For the strawberry margaritas, place the strawberries and simple syrup in the bottom of a cocktail shaker. Muddle well. Fill with ice and add lime juice, jalapeno infused tequila, and the triple sec and shake well. Prepare a glass with a rim of a mixture of kosher salt and sugar. Pour the margarita (ice and strawberries included) into the rimmed glass and top with a splash of Grand Marnier. Serve with a slice of lime and mint for garnish.