It’s February and I want a… margarita.
Technically I always want a margarita since it IS my favorite cocktail, but in the heart of this chilly winter, you’d think I would want something warm. Even though the weather these days is quite indecisive, you know with snow and ice followed by 60 degree days and sun that makes you feel like it’s May. It’s absolutely the season of oh-it’s-cold-so-wear-a-puffy-coat-then-get-in-your-car-and-have-a-heat-meltdown-and-strip-while-blasting-the-AC-as-high-as-it-can-go.
Just me? It’s also the season of even-though-it’s-18-degrees-out-I’m-still-wearing-flip-flops-to-yoga-because-I’m-just-taking-them-off-anyway. Followed by the season of I’d-rather-attempt-to-break-my-arms-and-carry-24-grocery-bags-at-once-than-make-a-second-trip-to-my-car-to-unload-them.
I don’t think that last one has an actual season since it happens all the time, and more so just has something to do with being a ridiculous millennial, which I can say because I am one.
Anyway, this is sorta warm. Like hot warm. Spicy warm?
How about this weekend you make some jalapeño-infused tequila? I first had a jalapeño margarita last summer but a few weeks ago at brunch (stop judging) I had some jalapeño tequila and loved it. Which is HUGE, considering I am the most gigantic baby in the world and ask for my Thai food to be at a spice level of “two.”
I am also a pretty big margarita snob – please don’t ever mention the words “sours mix” in my presence or do something with Triple Sec – but this sort of cheapo silver tequila does the trick for me and doesn’t break the bank. When it comes to the peppers, I soaked the stuff for one day but removed the seeds before adding the slices to my actual drink. See? Giant baby. That move is up to you but if you’re in the business of burning your mouth off, go for it. More power to you.
Just maybe don’t kiss anyone or lick anything? Cool.
Oh and do you know what is worse than rubbing your eyes after touching jalapeños? Rubbing your eyes after touching jalapeños and tequila. I’m going to go crawl in a hole and die now.
Mango Jalapeño Margaritas
Yield: for one margarita, can easily be multiplied
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
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. Keep in a sealed container for a few weeks, preferably in the fridge.
For mango simple syrup: combine equal parts sugar and water (I suggest 1 cup of each), bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simple syrup + 1/2 mango (peeled and cubed) in a blender and blend until combined.
To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices. I also took a few of the jalapeños from the tequila and removed the seeds, then toss them in the margarita.
[adapted from my strawberry margaritas]
This is so Friday. Right?