It’s hard to believe that the history of the margarita dates back to less than 100 years ago. While the history of the margarita seems to have a bit of a blurred origin, we can all agree that shaken, stirred, salted, on the rocks, frozen, skinny, spicy and everything in between – to many the margarita is the official drink of Texas (sorry, beer).
While margarita choices seem limitless, my family’s favorite is our spicy margarita recipe – it packs a deep and delicious warmth that will likely have you asking for seconds … and a 10 gallon hat or sombrero so you can throw them into the air.
Decisions! Decisions! Decisions!
Foodie Tips:
❤ This is a drink best served fresh so avoid preparing them in large batches ahead of time. My #1 margarita house rule: The best margaritas are served cold, cold, coooooold! To arrive at the coldest drink possible I place my margarita glasses in the freezer for at least 15 minutes between servings. I also use a cocktail shaker – inside it I place a giant cube of ice from my prized Tovolo king cube ice mold. A few shakes later with one cube and any balmy summer day suddenly feels like a skip through the park in the crisp of fall!
❤ This recipe can be doubled but I suggest you refrain from doubling the jalapeño slices until you’re sure you like the heat on your first batch. Your lips and tongue may thank you.
Ingredients:
3 | Fresh Jalapeño Slices, ⅛ Inch Thick (include the seeds)
2 Ounces | Tequila (my house staple is Jose Cuervo Silver)
¾ Ounce | Grand Marnier
¾ Ounce | Triple Sec (I use Hiram Walker)
2 Ounces | Fresh-Squeezed Lime Juice
To Garnish | Extra Lime Wedges
To Garnish | Salt
To Serve | Ice (Cubed, Crushed or None) – Optional
Directions:
0. Place your margarita glasses in the freezer to chill them up.
1. Gather your liquor and prepare your lime juice.
2. In a cocktail shaker place the 3 slices of jalapeño. Top with your ice cube. Pour in the tequila, Grand Marnier, Triple Sec and lime juice. Cover the shaker and give it a few ferocious shakes. Set aside.
3. Run a lime wedge along the rim of your chilled margarita glass. Optional; run the rim in a small bowl of the salt to coat the rim (I usually only salt 1/2 the rim). Add ice (optional).
4. Give your shaker a few new shakes and pour your spicy margarita mix into the glass. Top with a lime wedge (squeezed on top or served unsqueezed on the rim) and serve.
Yield: 2-4 spicy margaritas depending on the size of your glass and your love for this drink!
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty, Inc.
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