It’s February and I want a margarita.
Even though it’s the middle of winter, my favorite cocktail is still a margarita. The weather has been all over the place — snow and ice one day, sunny and 60 degrees the next — which means layers, coat-on-in-the-morning-and-strip-in-the-car afternoons, and all the ridiculous wardrobe choices that follow. I’ll admit I’m guilty of wearing flip-flops to yoga in 18-degree weather because I’m not keeping them on anyway. And yes, I sometimes try to carry everything in one trip from my car instead of making a second trip. Classic millennial move.
These margaritas are a little warm — not just from the temperature, but from a spicy kick. If you want something bright and bold this weekend, try infusing tequila with jalapeños. I first tried a jalapeño margarita last summer, and more recently had jalapeño-infused tequila at brunch and loved it. That was surprising for me because I’m normally a giant baby about spice and tell restaurants to keep Thai food at a “two.”
I’m picky about margaritas: please don’t bring up sour mix or Triple Sec in my presence. For this recipe, a straightforward silver tequila works fine and won’t break the bank. To infuse, I soaked sliced jalapeños in tequila for 24 hours, then strained the liquid. When adding pepper slices to the drink, I remove the seeds — you can leave them in if you prefer more heat. If you do go for maximum spice, be careful about touching your face afterward.
Pro tip: avoid rubbing your eyes after handling jalapeños — and definitely after handling jalapeños and tequila. Trust me on that.
Mango Jalapeño Margaritas
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Ingredients
- 2 ounces Grand Marnier
- 1 1/2 ounces jalapeño tequila
- 2 ounces lime juice
- 2 1/2 ounces mango simple syrup
- 1/2 mango, peeled and chopped
- 2 jalapeño peppers, sliced
- salt for the rim
- lime wedges
Instructions
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For jalapeño tequila: add 2 sliced jalapeños to a large jar or container and cover with 1 1/2 cups of tequila. Let sit for 24 hours, then strain before using. Store in a sealed container for up to a few weeks, preferably refrigerated.
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For mango simple syrup: combine equal parts sugar and water (one cup each recommended), bring to a boil until the sugar dissolves, then remove from heat and cool completely. Blend 1 cup of the cooled simple syrup with 1/2 a peeled, cubed mango until smooth.
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To make the margarita: rim the glass with a lime wedge and dip in salt. Fill the glass with ice. In a cocktail shaker with ice, combine 1 1/2 ounces jalapeño tequila, 2 ounces Grand Marnier, 2 1/2 ounces mango simple syrup and 2 ounces lime juice. Shake vigorously for about 30 seconds, then strain into the prepared glass over ice. Squeeze in a lime wedge and add a few seeded jalapeño slices if desired.
Notes
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