John Dandy

John DandyBourbon goes with many things, but apples, cinnamon and chocolate top my pairings list.   For the bourbon in this cocktail, I used Ranger Creek’s .36 Texas Straight Bourbon Whiskey which gently nips but doesn’t bite.  It brings the flavors of vanilla, cinnamon and a touch of oak.  If you choose a different bourbon, I suggest something that isn’t overly smooth.  I used Bigallet China-China Amer as a modifier.  Alone, this liqueur tastes of bitter orange, citrus, and cherries with an earthy, root touch similar to cola, (think bourbon and coke).  I added the bitters for complexity and to introduce chocolate, additional cinnamon and a bit of dried fruit from the fig bitters.


John Dandy

The nose of this Manhattan-esque cocktail is bright orange, fruit, vanilla and cinnamon.  The initial flavors are apple, vanilla with a touch of oak, followed by chocolate, dried fruit and a bit of spice.  The earthy tone comes late and the finish is fruit, spice, cinnamon and vanilla.  As noted below, don’t get this cocktail too sweet.John Dandy2

  • 1 oz. Bourbon
  • 1 oz. Laird’s Applejack
  • 1/4 oz. Bigallet China-China Amer
  • 1-2 dashes 2:1 Demerara simple syrup – depending on the sweetness of your maraschino cherries
  • 1 dash Fees Brothers Aztec Chocolate Bitters
  • 1 dash Brooklyn Hemispherical Black Mission Fig Bitters
  • Orange peel for garnish
  • Maraschino cherry for garnish
  1. Chill a coup or other stemmed cocktail glass with ice and water
  2. Combine all of the ingredients except the garnishes in a mixing glass with ice
  3. Stir to chill and strain into chilled glass
  4. Express orange peel and discard
  5. Add cherry

Cheers!


 




Nectar de Café

Nectar de CafeWhen I think of a dessert drink, my mind usually lands first on coffee. When I think of dessert, chocolate usually wins, (like everyone else, right?). So, my dessert cocktails frequently incorporate coffee and chocolate.  My list of after dinner drinks includes several sweet cocktails.  I prefer my dessert cocktail to be not overly sweet.  That’s probably because, while I might start out thinking the cocktail is my dessert, I usually end up eating something sweet as well.  So, I like dessert cocktails that do double duty as a stand alone dessert or as an accompaniment to a dessert, (read chocolate cake).

The Nectar de Café uses apricot brandy, amaretto, Ancho Reyes, crème de cacao, molé bitters and coffee syrup.  I used Kinsman Rakia for the apricot brandy.  Depending on the brand you use, you may want to adjust the sweetness.  The coffee syrup is house made, (go here for the simple recipe),  but you can use whatever brand you like for your cold coffee.

Nectar de Café

This cocktail is a touch on the sweeter side.  It alone can be dessert, but not so much that you couldn’t enjoy it with your favorite sugary delight, (chocolate cake).  The nose is sweet apricot, tropical fruit and coffee.  The taste is fruit, coffee with background of nuts, chocolate and chilies.  It doesn’t taste as sweet as your nose told you it would.  The finish is chocolate and coffee.  Shaking the drink creates the coffee foam and gives the cocktail a pleasant mouth feel.  After shaking and double straining into the glass, let it sit for about 30 seconds to allow the foam to form and the drink to clear.

  • 1 oz. Apricot brandy
  • 1 oz. Cold coffee syrup
  • 3/4 oz. White crème de cacao
  • 1/2 oz. Ancho Reyes Liqueur
  • 1/2 oz. Amaretto
  • 4-5 drops molé bitters
  1. Chill a cocktail glass with ice and water
  2. Combine all of the ingredients in a cocktail shaker with ice and shake to chill and create a foam – about 30 seconds.
  3. Double strain into the chilled cocktail glass
  4. Let the drink sit for about 30 seconds to allow the foam to form and the to drink clear.

Cheers!

 




Slán

Mixology Monday

Mixology Monday

Slán, in Gaelic, roughly translates to “goodby”.  That is the theme for this Month’s Mixology Monday.  It’s over.  It’s done.  Kaput.  So now is goodby to the World’s Best Online Cocktail Party. Hosted by our leader and fearless cat herder, Frederic Yarm of the Cocktail Virgin Slut blog, the actual theme for the final Mixology Monday is the Irish Wake.  A most appropriate way to say, “Slán”

Wow! Mixology Monday I, April, 2006.  Almost 11 years ago.  Back then, you probably had a Motorola RAZR with 5 MB of memory and a VGA camera.  Trendy people had a Nokia Chocolate.  Or, if you were into taking pictures, you might have had a Sony Erickson with a whopping 3.0 megapixel camera!  You listened to music on your iPod but there were no iPhones.  No. 9 Park, Milk & Honey, Employees Only and Bourbon & Branch were cranking out the cocktails we love, but they weren’t using St. Germain.  It would be a year before that was introduced.  How things change.

SlantIt would be interesting to know how many cocktails were posted and how many individuals participated in the 115 Mixology Mondays since April, 2006.  I’ve participated for only a little over 2 years.  I’ve always looked forward to it and had the privilege of hosting twice.  I will miss Mixology Monday.

For me, toasting to someone’s memory calls for a shot. Unfortunately, I have raised a glass for several family members and friends that left us.  Some were far too young.  The one Mixology Monday I missed over the past two years was when a close friend died and I wasn’t feeling too creative.  But an essential part of a wake is to celebrate the life that’s ended.

I find that creating a new shot is a bit difficult.  While you can sip a shot, they are by nature made to be downed quickly.  This means that you’re not going to savor the flavors.  So subtlety is out the window.  Plus, shots are generally not served cold.  This means that sweet, sour and salt are dramatically different.

I usually try not to get too esoteric or or use a bunch of ingredients in my cocktails.  This time I’ve done both.  The Slán combines Irish whiskey, fernet, blood orange liqueur, Pineau des Charentes and Punt e Mes infused with coffee and roasted cocoa nibs.  The infusion only took an hour, but it does need to be made in advance.  When you offer someone a shot, it matters how much effort you put into its preparation.

Slán

All of these ingredients are very good as stand alone drinks.  I think that Jameson has developed some really amazing whiskeys and their Black Barrel is one of the best.  The Luxardo Fernet is one of my favorites.  It is a touch sweeter than most.  I had to mess with the Punt e Mes adding coffee and a touch of chocolate.  I’ve only recently started using Solerno, but I’m intrigued with the blood orange.  The Penau des Charence adds a touch of sweetness and richness from the cognac.

Even though this is a shot and goes down quickly, there is a lot going on.  The nose is Irish Whiskey, with the distinct caramel and malt of the Black Barrel, there is also vanilla and herbs.  The taste is caramel and toffee from the Jameson with sweetness from the Penau with a background of bitterness from the Punt e Mes and the Fernet.  There is also coffee, orange and touch of woodiness from the Jameson and the Fernet, especially on the finish.  Here’s the recipe:

  • 1 1/2 oz. Jameson Black Barrel Irish Whiskey
  • 1/4 oz. Coffee & Roasted Cocoa Nib Infused Punt e Mes – see below
  • 1/4 oz. Penau des Charence
  • 1/8 oz. Luxardo Fernet
  • 1/8 oz. Solerno Blood Orange Liqueur
  1. Combine all ingredients in a mixing glass with 1 or 2 ice cubes.
  2. Stir to chill slightly
  3. Strain into 2 shot glasses

Punt e Mes Infused with Coffee and Roasted Cocoa Nibs

  • 250 ml (8 oz) Punt e Mes plus more for diluting
  • 30 gm Cracked Black Coffee Beans
  • 3 Tbl Cocoa Nibs
  1. Heat the oven to 325
  2. Line a sheet pan with aluminum foil and scatter the cocoa nibs across the pan.
  3. Roast in the oven until they smell like fresh brownies – about 10 min
  4. Crack the peppercorns in a mortar and pestle or a baggie and rolling pin
  5. In a lidded glass jar, combine all of the ingredients and allow to infuse for 1 hr.
  6. Strain through a metal coffee filter and then through a paper coffee filter
  7. Taste and dilute with additional Punt e Mes to taste.  I added an additional 1/2 by volume.
  8. Keeps refrigerated for a few weeks.

So here is to all of those who followed or contributed to this and all of the Mixology Mondays past:

CheersMay the road rise up to meet you, and the wind be at your back.

May the best of your past be the worst of your future.

Sláinte!




MxMo CVII – Burden of Proof

Mixology Monday

Mixology Monday

It’s Mixology Monday for March and this month’s theme is ‘Burden of Proof.’  Brought to us by this month’s host Dagreb of the Nihil Utopia blog, we are challenged to use spirits with no less than 101 proof.  I have found a number of uses for 151 proof spirits, other than putting them in a Misto mister and spraying them across a flame, which is great fun.  My favorite is 151 proof rum.  In fact, this Month’s theme brings back some memories since one of the first cocktail recipes I ever created was an “Elephant’s Memory.”  It is my version of a cocktail of the same name from the Andrew’s Bar and Grill.  Andrew’s, which is long gone, had a decent Cajun menu and a few good cocktails.  It was generally filled with Yuppies and Dinks, (Double Income No Kids).  I played around with the listed ingredients and came up with my version.

I originally used Bacardi 151, but I have found that Lemon Hart 151 works as well or better.  The burnt caramel flavors of the Lemon Hart go really well with the Benedictine.  Now, never to leave well enough alone, I decided to try substituting Dorçol’s Kinsman Rakia Apricot Brandy.  Thus was born the “Elephant’s Thoughts”  Here are the recipes.

Elephant’s MemoryElephant's Memory

  • 1 oz. B&B
  • 1/2 oz. 151 Proof Rum
  • 1/4 oz. Tia Maria
  1. Combine all ingredients in a brandy snifter and serve

 

Elephant’s Thoughts

Elephant's Thoughts

I had never noticed before, but the primary flavor in B&B is the Benedictine.  I first tried this with equal parts Rakia and Benedictine along with the rest of rum and Tia Maria.  The result was good, but was not much different from the original Elephant’s Memory.  So, I increased the Rakia and substituted Grand Marnier for the Tia Maria.

 

 

  • 1 oz. Dorçol’s Kinsman Rakia Apricot Brandy
  • 1/2 oz. Benedictine
  • 1/2 oz. Bacardi 151 Proof Rum
  • 1/4 oz. Grand Marnier
  1. Add all ingredients to a brandy snifter and serve.

Honey Badger 2In parting I have one additional offering: “The Honey Badger”  It’s not my original, and I don’t recall where it came from, but it is a Tiki drink.  The base spirit is 151 proof Rum so it will definitely smack you up side the head!  I named it the “The Honey Badger” because “One of these and you won’t care. Two and you won’t give a #?*!”!  The recipe is here

Cheers!


 




Gin & Blood Orange Tonic with Cucumber Cardamon Foam

Gin and Blood Orange Tonic with Cucumber Cardamon FoamThis drink is based on Kathy Casey’s Luxury Gin & Tonic Cocktail with Cucumber Lime Foam, (if you don’t follow her on Kathy Casey’s Liquid Kitchen, you should).  I did not have all of the ingredients she called for and, besides, I generally like to mess with recipes!  This cocktail demonstrates a number of things:

  • How you can substitute ingredients
  • How to make your own ingredients when necessary
  • Making a flavored simple syrup with fresh ingredients
  • Making a rapid infusion to create a syrup
  • Making a rapid infusion to create all new bitters flavors
  • How you really need an iSi Whipper if you’re serious about craft cocktails at home.

Total active prep time for this cocktail was about 20 minutes.  Inactive prep time was 4 hours.  Without an iSi Whipper, there would be no foam and the infusions would have required 12-24 hours.  Bottom line, get yourself 2 or 3 iSi Whippers.

You can purchase Dry Blood Orange Soda (Dry is the brand name), and Monin Cucumber Syrup.  I used fresh blood oranges to make blood orange syrup and used that to make a blood orange soda.  I also added cardamon to the foam, cucumber to the simple syrup and substituted Luxardo for the Monin Bitters.  This cocktail doesn’t work without the foam.  With it, the drink comes alive with herbal notes from the gin and bitters, the citrus of the orange and lime and of course, the cucumber and cardamon.

Gin & Blood Orange Tonic with Cucumber Cardamon FoamGin and Blood Orange Tonic

  • 1 1/2 oz. Hendricks Gin
  • 3 oz. Blood Orange Soda – see below
  • 1/2 oz. Fresh lime juice
  • 3 dashes Tonic Bitters – see below
  • Cucumber Cardamon Foam – see below
  1. Chill a cocktail glass with ice and water
  2. Combine everything except the foam in a mixing glass with ice – stir to chill
  3. Strain into chilled glass and top with the foam.
  4. Serve immediately

Blood Orange SodaBlood Orange Soda

  •  Zest and juice from 5 blood oranges
  • 1/4 tsp Citric acid
  • 1/2 – 1 Tbl. Agave to taste
  1. Combine all ingredients in an iSi Whipper and swirl to combine (do not shake or particles can plug the Whipper)
  2. Charge with 1 N2O cartridge and swirl for 30 seconds
  3. Let sit for 30 – 60 minutes
  4. Holding the Whipper upright, discharge rapidly.  Hold your hand about 10 inches over the top to prevent spraying your ceiling.
  5. Let sit for a few minutes then strain through a fine mesh strainer.
  6. Keeps refrigerated a few days.

To make Blood Orange Soda, combine 1 part of the Blood Orange Syrup with 3 -4 parts carbonated water.

Cucumber Simple Syrup

Cucumber Simple Syrup

  • 1 Cup Sugar
  • 1 Cup Water
  • 1 – 2 1/2 inch piece of English Cucumber
  1. In a small sauce pan, bring the water and sugar to a boil over medium heat, stirring occasionally.
  2. Reduce the heat and simmer for 10 minutes.
  3. Puree the cucumber in a food processor or with a stick blender.
  4. When the syrup has simmered for 10 minutes, turn off the heat and add the pureed cucumber.
  5. Set aside for 30 minutes.
  6. Strain through a fine mesh strainer.
  7. Will keep refrigerated about 2 weeks.

Cucumber Cardamon SyrupCucumber Cardamon Syrup

  • 4 oz. Over proof vodka
  • 3/4 Tbl. Cardamon pods – crushed
  • 1 – 2 1/2 inch piece of English Cucumber – pureed
  1. Combine all ingredients in an iSi Whipper and swirl to combine (do not shake or particles can plug the Whipper)
  2. Charge with 1 N2O cartridge and swirl for 30 seconds
  3. Let sit for 5 – 10 minutes
  4. Holding the Whipper upright, discharge rapidly.  Hold your hand about 10 inches over the top to prevent spraying your ceiling.
  5. Let sit for a few minutes then strain through a fine mesh strainer.
  6. Keeps refrigerated a few weeks.

Cucumber Cardamon Foam

Cucumber Cardamon Foam

  • 2 Sheets Gold gelatin
  • 4 oz. Cucumber Cardamon Syrup
  • 2 oz. Water
  • 3 oz. Cucumber Simple Syrup
  • 2 oz. Fresh Lime Juice
  • 4 oz. Pasteurized egg whites
  1. In a small sauce pot, warm the water and syrups over medium heat.
  2. In a separate dish, “bloom” the gelatin sheets in room temperature water.  They will feel soft and gummy.
  3. Remove the gelatin sheets from the water and squeeze out most of the water.  Add to the sauce pot with the warm syrups.  Stir until the gelatin is dissolved.
  4. Remove the sauce pot from the heat and allow to cool 10-15 minutes.
  5. Add the lime juice.
  6. Lightly beat the egg whites and pour through a fine mesh strainer into the the iSi Whipper.
  7. Pour the cooled syrup, gelatin and lime mixture through a fine mesh strainer into the the iSi Whipper.
  8. Close the whipper and shake vigorously.  Double charge the Whipper shaking between each charge.
  9. Refrigerate for 4 hours or, preferably, overnight.
  10. Will keep refrigerated for 10 -14 days

Tonic BittersTonic Bitters

  • 8 oz. Luxardo Bitters Liqueur
  • 1 Tbl. Ground Cinchona (Peruvian) Bark
  1. Combine all ingredients in an iSi Whipper and swirl to combine (do not shake or particles can plug the Whipper)
  2. Charge with 1 N2O cartridge and swirl for 30 seconds
  3. Let sit for 10 – 15 minutes
  4. Holding the Whipper upright, discharge rapidly.  Hold your hand about 10 inches over the top to prevent spraying your ceiling.
  5. Let sit for a few minutes then strain through a fine mesh metal coffee filter (“gold” filter) and then through a paper coffer filter.
  6. Pour into a bitters bottle.
  7. Keeps on the shelf indefinitely – but the flavor will become more bitter over time.

Cheers!


 

 




Carpano Squared

Carpano Squared BottlesThis, in retrospect, is a play on the Perfect Martini.  One that combines both dry and sweet vermouth.  I came up with this idea after the vermouth seminar at Tales with Jared Brown.  He had us combining various types of vermouth and discussing how to make them.  After combining Carpano Dry and Carpano Bianco, I was hooked.  These two styles of  vermouth have become my go-to for anything calling for ‘dry.’  At first the Carpano Bianco seems slightly sweeter than the usual premium dry vermouth.  I attribute this to the rich wine flavor that comes through along with citrus and a little tropical fruit.  The Carpano Dry is a bit surprising.   The nose is wine, lemon, candied fruit and spices, but the taste is bone dry.  Alone, or in combination, these fortified wines are amazing.

I like my martini’s 2 1/2:1 or 3:1 Gin to Vermouth.  Obviously you should use your favorite ratio.  However you make them, try combining the Carpano Dry and Bianco 50/50 for the vermouth.  I have tried this with Ford’s, Plymouth, 209, Aviation, Hendrick’s and Botanivoire.  I like them all!

When it comes to the garnish, I think that citrus and olives, individually or together, drastically alter this martini.  I prefer one or two fresh herbs floating on the surface.

The Carpano Squared

Carpano Squared

  • 1 1/2 oz. Gin – You’re favorite premium brand
  • 1/4 oz. Carpano Dry Vermouth
  • 1/4 oz. Carpano Bianco Vermouth
  • Fresh herbs such as thyme and/or sage
  1. Chill a cocktail glass with ice and water
  2. Combine the gin and vermouth’s in a mixing glass with ice and stir to chill
  3. Strain into chilled cocktail glass
  4. Spank the fresh herbs and float them on the cocktail

Cheers!


 

 




Gin and Beer Tonic

Gin and Beer Tonic CWhile perusing the beer cooler at my favorite liquor store I spotted a bottle of Dogfish Head Namaste Beer. What caught my eye was the label listing orange, lemongrass, coriander and peppercorns as ingredients. We were in the process of preparing a Tonic Bar for a gathering we were hosting. The ingredients listed on the Namaste label were also going to be on our Tonic Bar. So, I thought, why not try using beer in the Gin and Tonic? It works!

We used our homemade tonic syrup. It’s easy and quick to make. However, you can purchase any of several brands of Tonic Syrup. We enjoy Jack Rudy’s and Liber & Co. When making tonic water from tonic syrup, you combine the syrup with carbonated water. This recipe substitutes beer for the carbonated water. So, whatever tonic syrup you’re using, just substitute the carbonated water with beer. Beer’s better than water anyway!

I used Hendrick’s Gin for this cocktail.  The herbal qualities of their gin worked perfectly with the Namaste.  Whichever gin you choose, when preparing this cocktail, try to pour slowly and stir carefully to reduce foaming.Gin and Beer Tonic

  • 2 oz Hendrick’s Gin
  • 1 ½ oz tonic syrup
  • 4 ½ oz Dogfish Head Namaste
  • Orange peel for garnish – optional

 

  1. Combine all ingredients in a mixing glass with ice and stir to chill
  2. Strain into chilled glass over fresh ice

Cheers!


 

 




Tepache!

Tepache is pineapple, top removed, chunked, unpeeled, juiced, then mixed with a few spices and sugar and allowed to ferment, uncovered, first at room temperature and then in the refrigerator, with whatever is in the air, for one week.  If pineapple juice and hard cider had a baby – it would be tepache.  This favorite street drink of Mexico is tropical and slightly pungent with a little funk.  Traditionally served alone or with Mexican beer, tepache is making its way onto cocktail menus all over the US.

It first came to my attention when I read a Bon Appétit post last Summer.  Then this past July, I spotted an article about a DIY tepache in Imbibe .  When I noticed that the recipe was from our friends at Victor Tangos, my curiosity was truly peaked.  Victor Tangos is one of the restaurants I try to visit when we’re in Dallas.  So, I absolutely had to head over there at my first opportunity.

victor-tangosWhen I had a chance to discuss Victor Tangos’ version with Manager Matt Ragan, he said their tepache is basically just the way Bartender Alejandro Galindo’s mother used to make hers.  According to Matt, they make their tepache in the restaurant and there is little, if any, variation between batches.  They have used it in several cocktails, mainly Tiki drinks, substituting tepache for pineapple juice.  During my visit a few weeks ago, they were offering the Tomar de los Muertes, which eschews the rum and combines mezcal and tequila.  Matt says that the tepache cocktails have been well received and will continue on the menu for awhile.

I used Alejandro’s recipe, which is simple and came out very similar to what I had at Victor Tangos.  It was good at the end of the seven days proscribed in the recipe, but got better when allowed to ferment another ten days.  You don’t have to make your own – just ask at your favorite liquor store. We tried it alone, with beer and in a few different cocktails.  I found that the cocktails are best if the amount of tepache is equal to, or less than, the volume of hard spirit.  Otherwise, it overwhelms the drink.  We settled on 3 favorites: a Tiki variation, a tequila/amaro combination and a gin cocktail.

The Potted Tepache Parrot

This is a riff on Trader Vic’s Potted Parrot using tepache rather than orange juice.  I also increased the orgeat.  The flavors of the ingredients all come through: the rum, the tart/funky tepache, the orgeat and a hint of lemon.  Here’s the recipe:Potted Tepache Parrot

  • 2 oz. Cruzan white rum
  • 2 oz. tepache
  • 1 oz. lemon juice
  • 1/2 oz. curacao
  • 1/4 oz. simple syrup
  • 1/2 oz. orgeat
  • 12 oz. crushed ice
  1. Chill a Double Old Fashioned glass with ice and water
  2. Shake all ingredients with crushed ice
  3. Pour unstrained into chilled  glass

Next up is:

The Tepache Tease

The bright flavor of the tequila adds to the tropical pineapple while the plum/cherry notes in the Bonal plays with the pungency of the tepache.

Tepache Tease

  • 2 oz. Tepache
  • 2 oz. Plata Tequila such as Milagro
  • 1/4 oz. Bonal
  • 1 dash 2:1 simple syrup
  1. Chill a Double Old Fashioned with ice and water
  2. Combine all ingredients in a shaker with ice and shake to chill
  3. Strain over fresh ice in chilled glass

 

 

And finally:

The Tepache Cocktail

This proves you can have an elegant cocktail that uses pineapple!  Tepache Cocktail

  • 1 oz. Plymouth Gin
  • 3/4 oz. Tepache
  • 1/4 oz. Lemon Juice
  • 1 dash (1/8 tsp) 2:1 simple syrup
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients in a shaker with ice and shake to chill
  3. Strain into chilled glass and serve

Cheers!


 




Tennessee Chocolate

Tennessee Chocolate BottlesHere I go offering another cocktail crafted with Nelson’s Green Brier Tennessee White Whiskey*.  As I’ve written previously, it is single distilled from a mash of corn, barley and wheat which gives it some subtle, but distinct, differences from other premium white whiskeys.  I think Nelson’s Green Brier is slightly sweeter and contains a malt/chocolate note, but still present is the ‘bite’ you would expect from white whiskey.  A lot of recipes try to cover up the ‘bite’ of white whiskey with fruit juices or other sweeteners. I wanted to highlight the hint of chocolate without increasing the sweet.  While I consider this a dessert cocktail, it isn’t cloying and allows the ‘bite’ to add character to the party.  Adding 4-5 drops of Bittermens Mole Bitters will decrease the sweetness and increase the complexity.

Tenessee Chocolate

  • 1 0z. Nelson’s Green Brier Tennessee White Whiskey
  • 1 oz. Frangelico
  • 1 oz. Crème de Cocao
  • 1/4 oz. Ancho Reyes
  • Optional 4-5 drops Bitterman’s Mole Bitters
  1. Chill a cocktail glass with ice and water
  2. Combine all ingredients to a mixing glass with ice and stir to chill
  3. Strain into chilled glass

Cheers!

* Doc Elliott’s Mixology receives no compensation for brands mentioned.


 




Jalapeño Margarita

This margarita is a new favorite because of its subtle taste of jalapeño with the slightest bit of heat on the finish.    It was popular at our last party…and we knew we had a hit when the rest of the cocktails went untouched!  The simple syrup takes only a few minutes to make, but does require time to cool.  So plan ahead!Jalapeno Margarita 1

The Jalapeño Margarita

  • 2 oz. Premium plata tequila such as Milagro
  • 2 1/2 oz. Fresh lime juice
  • 2-3 slices of fresh jalapeño  – seeds removed
  • 1 1/2 oz Jalapeño Simple Syrup – see below
  • 1/4 oz. Cointreau or triple sec
  1. Chill a margarita glass with ice and water
  2. Add the lime juice and jalapeño slices to a shaker and muddle
  3. Add the remaining ingredients with ice and shake to chill – about 15-20 sec.
  4. Double strain into chilled glass
  5. You can rim the glass with salt and/or garnish with a lime if you wish
For a frozen variety – see below

Jalapeño Simple Syrup

Simple Syrup Jalapeno

  • 1 cup water
  • 1 cup sugar
  • 1 jalapeño stemmed and coarsely chopped
  1. Combine all ingredients in a small sauce pan and bring to a boil over med-low heat.
  2. Reduce heat and simmer gently for 10 minutes (be careful, sometimes this will foam up and boil over)
  3. Remove from heat and allow to cool
  4. Strain into a jar, bottle or squeeze bottle and store refrigerated – it will keep a couple of weeks.

 

 

Frozen Jalapeño Margarita

  1. Chill a margarita glass with ice and water
  2. Add the lime juice and jalapeño slices to a mixing glass and muddle
  3. Double strain the lime juice into your blender
  4. Add the remaining ingredients along with 8 – 10 oz. ice
  5. Whir it up and serve in your chilled glass

Cheers!