Cocktail maven Kara Newman, author of Spice & Ice (Chronicle Books) shared this recipe from her book in honor of the global move of chili peppers:
Yield: 1 drink
This jalapeño-spiked margarita sizzles! Blood orange juice provides a dramatic red hue. No blood oranges? Substitute regular orange juice, plus a splash of pomegranate juice for color. This drink also works with non-infused tequila, if preferred.
- 2 ounces [4 Tbs] jalapeño-infused silver tequila
- 1 1/2 ounces [3 Tbs] blood orange juice (or 1 ¼ orange juice, plus ¼ ounce pomegranate juice)
- 1/2 ounce [1 Tbs] fresh lime juice
- 1 1/2 ounces [3 Tbs] orange liqueur, such as Cointreau
To make jalapeño tequila: Add a cut jalapeño to one cup of tequila. Cover and allow to steep for at least two hours. Taste to check the heat level; continue to steep for one more hour if spicier tequila is desired. Makes enough for 4 drinks.
Combine all ingredients in a cocktail shaker with ice. Shake well, then strain into a rocks glass over fresh ice.
