Thursday, May 3, 2012
Puckered Jalapeño Frozen Margarita
Happy Ladies Night! I am so excited about this last cocktail creation for Cinco de Mayo. We have had a fantastic month of Cinco de Mayo cocktails and will be sharing an amazing Cinco de Mayo cocktail roundup this afternoon. If you missed our Cinco de Mayo party food round up you can check it out here.
Over the last year Chad has been infusing alcohol with various different things. Some have been a major stroke of genius and others just a major pain to clean up after (hint: marshmallows and vodka=bad infusion mess). So I suggested getting into the produce and infusing a jalapeño into something (I am really inventive like that when it comes to drinks). Chad the "Master of Cocktail Artistry" managed my favorite all time cocktail. I know I have said that a few drinks along the way were a favorite or made the top 5, but this one beat them ALL out!
The Puckered Jalapeño Frozen Margarita is spicy hot yet frozen and cooling. The lemon is sour and the sugar is sweet, with a hint of bitterness (perhaps from the Jalapeno) and the salted rim.... that my friends is what we call a perfect cocktail! The perfect tasting experience hits all regions of the palate sweet, salty, sour and bitter: with a double bonus for spicy and cold. Truly the best cocktail I have ever had.
Enjoy, and enjoy Cinco de Mayo, perhaps an excuse for a party. But, any excuse to gather with family, friends and good food is a great one!
Puckered Jalapeño Frozen Margarita serves 2
2 ounces Jalapeño infused Cuervo Gold Tequila ('how to' follows)
2 ounces Triple Sec
4 ounces fresh lemon juice
1 ounce simple syrup (1/2 water, 1/2 sugar heated until it becomes a syrup)
3 cups ice
2 Tequila infused Jalapeño coins (the coins that soaked in the tequila), for garnish
lemon juice (for rimming the glass)
course salt (for rimming the glass)
Rim 2 margarita glasses by coating the rim in lemon juice and then spinning the glass in a plate of course salt. Drop Tequila infused Jalapeno coins into the glasses for garnish.
In a blender combine tequila, triple sec, lemon juice, simple syrup and ice. Blend until mixture is the consistency you desire. I like mine like an Icee, so we blend for a minute or so. Pour and serve immediately.
To make Jalapeño infused Tequila: slice 1 jalapeño into coins and place into a glass or jar. Add 4 ounces Jose Cuervo Gold tequila. Seal and set aside for 4 to 24 hours. We like it hot so we infused for 29 hours and it was great. Not too hot, but definitely knew it was jalapeño Tequila. To tone down the heat: infuse for less time. A 2 hour infusion will slightly 'perfume' the tequila.
Click here for a printable version of this recipe - The Slow Roasted Italian.com