Thursday, August 16, 2012

Jalapeno Lime Margaritas

I humbly admit, I make a heck of a frozen margarita.  But that's not what this is about.  This is about a cocktail adventure.  That Guy, The Enabler was down this past weekend and we went out with friends and had a great time (sans children).  So, we went to a pretty new cocktail bar in the area and I saw these jalapeno lime margaritas on the menu.  They were incredibly good, but at $6.00 a pop for a short glass, what's the first thing you usually think?  "I can make these."  At least, that's what I usually think.  The list of ingredients for the ones we had were: lime juice, tequila, agave nectar, jalapeno and sugar cane.  The flavor was sweet with a good lime flavor and just a hint of heat at the back of the throat.  They were like crack in a glass.  Well, this is my version, not as sweet because I like a more sour margarita, but if you like - a teaspoon of caster sugar (powdered sugar) or some simple syrup could sweeten it up a bit.  Also, so I don't have to write a novel in the ingredients, use GOOD tequila.  At a minimum, Sauza Gold or something equivalent.  A reposado or anejo are good options.  You don't have to spend a ton of money, but do NOT use Jose Cuervo or your drink will taste like dirt.  This is the secret to being able to crank up the tequila and still have good flavor in your margarita.

Amid the ruins, the prize


Jalapeno Lime Margarita
(Sour Dragon Margarita)

1/2 cup of fresh squeezed lime juice (approx 6 limes)
4 - 5 tablespoons agave nectar
1 part triple sec (I used 1 oz)
3 parts tequila (I used 3 oz of Sauza Anejo Commemorativo)
1/2 jalapeno seeded, chopped then crushed in garlic press
crushed ice
coarse salt (for rim of glass if desired)

If you desire salt on the rim of the glass, cut a slice of lime and run it around the rim, then turn the glass in the salt poured on a plate.  Do this before you put the ice in, please.  Pour all ingredients into a shaker with a strainer and shake well.  Yes, put the crushed jalapeno and its juice in, too.  Strain into glass with ice.  This will make about 4 small glasses (rocks glass size, about 6 ounces each).  This particular recipe yields a bit more of a jalapeno flavor than the ones we had, which I like.  It also yields a pretty strong drink and a couple will make you feel it.  Serve with a lime slice and jalapeno slice.  Enjoy!

12 comments:

  1. bless you for this. A real contribution. You are awesome. Post good drink recipes whenever you like. the rat

    ReplyDelete
    Replies
    1. Thanks a bunch, mohave! If you choose to just use the agave nectar and no sugar, it has a low glycemic index, which translates into better for you if you need to avoid refined sugars or watch your blood sugar.

      Delete
  2. Replies
    1. I think you'll enjoy it, Stephen. I just got home with another huge bottle of tequila to try some more.

      Delete
  3. I don't do Tequila anymore, but sounds like a good one if you 'like' that... I'll stick to my Scotch! :-)

    ReplyDelete
    Replies
    1. You know, NFO, I was off of tequila for a good 12 years after college for a very good and stupid reason. I had to work myself back into it with margaritas. Maybe that unfortunate experience is why I despise Cuervo so much. My antipathy apparently showed through in the post.

      Delete
  4. Yum! I love jalapeno margaritas at the local bar (wasn't too fond of the price, though) and am so happy to discover you've worked out the recipe!! Cheers!!

    ReplyDelete
  5. I have worked out some kind of recipe. :) I didn't use the sugar cane so they aren't candy-sweet, but that can be adjusted to taste.

    ReplyDelete
  6. MMMMM - Say hi to That Guy! He needs to get up our way again sometime. You too.

    ReplyDelete
    Replies
    1. Consider him Hello'd, Brigid. I would love to get up that way with him some time and meet up with you guys. I'm not sure when, though. Our next trip is West.

      Delete
  7. Unfortunately, agave is basically fructose which isn't such a good thing, either. Not so much insulin effect as sucrose, but even more prone to causing glycation damage.

    That being said, I wondered how it would taste if you wiped the rim of the glass with jalapeño instead of lime....

    ReplyDelete
    Replies
    1. True, it is still ingesting a type of sugar, but without the huge load dumped into the bloodstream.

      The jalapeno on the rim would be interesting, but the burning lips might be an issue. :)

      Delete