Up your drinking game with a little spice and herbs with our Cilantro Jalapeno Margarita. This drink is refreshing and perfect for Cinco de Mayo. Obviously, not something we really celebrate here in Newfoundland, but any excuse to make mexican food, right? They know what they’re doing.
Not gonna lie, tequila isn’t my go to liquor; however, throw it in a margarita or paloma and that’s a different story. Citrus flavours pair so well with tequila! Keeping with mexican flavours, we decided to throw in some cilantro and jalapeno. The cilantro offers a fresh and bright flavour, while the jalapeno offers just enough heat to tingle the tongue and not burn off your taste buds. Because who wants that?
It’s actually a really simple drink! First step is to make a quick simple syrup, remove from heat and add a chopped jalapeno pepper. Steep for 10 minutes, any longer and you’ll be dabbing your face with a napkin while you sip. Or maybe I just have a low heat tolerance? Probably that. Moving on…throw a small handful of cilantro in a shaker, add remainder of ingredients and shake well for 10 seconds. DONE. It’s that simple.
I prefer my margaritas with much less salt than photographed, but that doesn’t photograph as nice haha. I just like a small scattering of salt along the rim, so be skimpy with it if you never had a margarita before. Hope you really like it! Happy celebrating this weekend:D
Cilantro Jalapeno Margarita
- 2 ounces blanco tequila
- 1 ounce cointreau or triple sec
- 2 ounce lime juice
- 1 ounce jalapeno simple syrup recipe below
- small bunch cilantro
- ice for shaking
- salt for the rim
- If desired, add salt to the rim of your glass.
- Fill a cocktail shaker or mason jar with ice, add remainder of ingredients and shake vigorously for 10 seconds.
- Strain into a chilled glass and garnish with cilantro and jalapeno slices.
Jalapeno Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- 1 jalapeno chopped
- Add sugar and water to a saucepan and bring to a boil over medium-high heat.
- Once sugar is dissolved, remove from heat and add jalapeno to the pot.
- Let steep ten minutes, strain and allow to cool completely before using. Store in the refrigerator for up to 1 month.
The recipe is credited to Nicole and Katherine – The former owner of SaltwaterDaughter.com.