These jalapeño margaritas are so good they will be on repeat from now until the end of the summer! Believe me you'll definitely need to try these right away, after all we're getting ready for Cinco de Mayo this week! All I really need is some guacamole, salsa and these margaritas. That's what I would call a perfect Cinco de Mayo celebration. Actually that's all I need to celebrate to any weekend!
Why jalapeño flavored margarita?!
I think the jalapeño perfectly compliments the already sour, smokey, salty flavors of a margarita! Jalapeño gives a slightly spicy and smokey flavor that makes this one of my favorite margarita flavors!
How to get jalapeño into a margarita?
Don't worry there are no pieces of jalapeño in the margarita! You will not accidentally bite down on a piece of jalapeño as you sip this margarita. And there are no chunks of jalapeño being blended into a frozen margarita here either. The trick is that the simple syrup is infused with jalapeño.
Simple syrup is just that: a syrup simply made with sugar and water. Boil water and sugar together to create a syrup and use that as a sweetener for your drinks. For jalapeño margaritas, boil water and sugar together, but also add in slices of a fresh jalapeño. As the water reduces and the sugar melts to create the syrup, the spicy, smokey flavor of the jalapeño pepper gets infused into the syrup. Once the water has reduced by about half and the jalapeño slices look almost cooked, remove from heat and let the syrup cool. Strain the jalapeño out of the syrup and store the syrup in air tight container in the fridge. This syrup can last weeks in the fridge.
Let's Make this Jalapeño Margarita!
Now that the jalapeño simple syrup is ready to go, the rest of the margarita is pretty simple and straightforward. Just grab a good amount ice, lots of kosher salt (if you like a salted rim) and your typical margarita ingredients!
Jalapeño Margarita (1 serving)
- ½ ounces jalapeño simple syrup
- 1½ ounces tequila
- ½ ounce triple sec
- 3 ounces margarita mix
- lime cut wedges
- kosher salt for salted rim
jalapeño Simply Syrup
- 1 jalapeño pepper fresh, sliced
- 1 cup sugar
- 1 cup water
Jalapeño Simple Syrup
- In a small saucepan, combine water, sugar and jalapeño slices and on medium heat. Heat until syrup thickens slightly (sugar dissolves, water evaporates a bit and jalapeños start to look cooked).
- Strain the jalapeño slices out of simple syrup. Let the syrup cool at room temperature, then store in an air tight container and refrigerate.
- Pour salt into a small plate. Rub a lime wedge along the rim of your glass, then dip the rim into the salt. Twist to get optimal salt adhesion!
- Fill your glass with ice. Add all ingredients of margarita to the glass and stir. Enjoy!