I simply used one jalapeño cut in each margarita since I didn't require it to be unreasonably hot and it was perfect for my taste. In case you like it on the HOT side, by then unquestionably, incorporate more jalapeño cuts!
The edge of this margarita is a direct mix of fit salt and bean stew powder… the stew powder incorporates some extra pizzazz and it supplements most of the sorts of the margarita sublimely.
Also try our recipe : Pumpkin Pie Smoothie #smoothie
INGREDIENTS :
FOR THE CHILI SALT :
- 2 tablespoons kosher salt
- 1 teaspoon chili powder
FOR THE MARGARITA :
- 1 tablespoon lime juice
- 1 jalapeño slice
- 1/4 cup Patrón Silver Tequila
- 3/4 cup pineapple juice
- 1/8 cup triple sec
- Optional: Pineapple wedges and additional jalapeño slice for garnish
INSTRUCTIONS :
- Make the chili salt by combining salt and chili powder. Rim glass with chili salt mixture.
- Muddle the jalapeño slice with lime juice in a shaker. (If you don’t have a muddler, use the handle of a wooden spoon).
Read more our recipe : HAKUNA MATATA COCKTAIL #cocktail
Source : bit.ly/2FnGypD
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