Jalapeño Margarita
Recipe by Joey Masi, Executive Chef/Co-Owner, Bar Meatball
Yield: 1 drink
1 1/2 ounces silver tequila, 100% agave
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons Triple Sec
1/4 cup sweet and sour mix
salt for rimming glass
2 tablespoons Jalapeño Juice
(recipe included)
lime wedge for garnish
pickled jalapeño for garnish
Mix tequila, lime juice, Triple Sec, and sweet and sour mix in cocktail shaker over ice. Shake for 10 seconds.
Pour into salt-rimmed glass. Add Jalapeño Juice, stir and garnish with lime and pickled jalapeño.
Jalapeño Juice
2 jalapeños
2 cups white vinegar
For the Jalapeño Juice
Slice jalapeños in half lengthwise, then into quarters. Place in small bowl, add 2 cups hot water, and let steep for 5 minutes. Add white vinegar,
cover and refrigerate overnight. Drain and reserve jalapeño pieces for garnish. Juice can be refrigerated for up to 3 weeks.
Yield: 1 drink
1 1/2 ounces silver tequila, 100% agave
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons Triple Sec
1/4 cup sweet and sour mix
salt for rimming glass
2 tablespoons Jalapeño Juice
(recipe included)
lime wedge for garnish
pickled jalapeño for garnish
Mix tequila, lime juice, Triple Sec, and sweet and sour mix in cocktail shaker over ice. Shake for 10 seconds.
Pour into salt-rimmed glass. Add Jalapeño Juice, stir and garnish with lime and pickled jalapeño.
Jalapeño Juice
2 jalapeños
2 cups white vinegar
For the Jalapeño Juice
Slice jalapeños in half lengthwise, then into quarters. Place in small bowl, add 2 cups hot water, and let steep for 5 minutes. Add white vinegar,
cover and refrigerate overnight. Drain and reserve jalapeño pieces for garnish. Juice can be refrigerated for up to 3 weeks.