Whenever I make cocktails at home, tequila is generally my first choice for liquor, so it is no surprise that I love margaritas. While the frozen kind was my favorite back in the day, these days I prefer them to be made on the rocks. Since yesterday was Cinco de Mayo, I wanted to have a Mexican meal, complete with margaritas. We made carne asada tacos, and while the steak was marinating in the fridge, I whipped up a batch of these delicious, sweet-and-spicy margaritas to enjoy in the yard. The jalapeño infused tequila gave this drink some heat, while the mango simple syrup added the perfect amount of sweetness. I love the fact that the recipe for the syrup and the tequila made more than enough for 2 margaritas. I'll definitely be enjoying these again, and often!!
For 1 Margarita:
2 ounces Grand Marnier
1 1/2 ounces Jalapeño Tequila, recipe below
2 ounces Lime Juice
2 1/2 ounces Mango Simple Syrup, recipe below
Rim the edge of a glass with a lime wedge, then dip the glass in salt and fill it with ice. In a cocktail shaker, combine the grand marnier, tequila, lime juice, and simple syrup with ice and shake. Pour over the ice in the glass and garnish with a lime wedge and some jalapeño slices from the tequila.
For the Mango Simple Syrup:
1 cup Sugar
1 cup Water
1/2 Mango, peeled and cubed
Combine the water and sugar in a small saucepan. Bring the mixture to a boil and let the sugar dissolve, then turn off the heat and let it cool completely. Combine the cooled syrup and the mango cubes in a blender and puree until combined. Keep sealed in a container for a few weeks, preferably in the fridge.
For the Jalapeño Tequila:
1 1/2 cups Tequila
2 Jalapeños, sliced
Add the jalapeño slices to a large jar and pour in the tequila. Let it sit for 24 hours, then strain before using. Keep sealed in a container for a few weeks, preferably in the fridge.
SOURCE: How Sweet It Is