Begin by implanting your tequila with jalapeño. Cut the jalapeno, toss it into a container with the tequila and let it soak for 20-30 minutes or until the beverage has achieved your ideal dimension of zestiness. The more it soaks, the spicier it will turn into.
As a sugar, I utilized agave nectar (ensure it's light not dim). On the off chance that you don't have agave nectar, you can simply utilize plain sugar, nectar or basic syrup (bubble equivalent amounts of sugar and water on the cooker until the sugar is disintegrated) . I incline toward my margaritas somewhat tart, however don't hesitate to add more agave as indicated by your taste.
Remember the bean stew salt rimmed glass! Rub a lime wedge around the edge of the glass, plunge the edge in a salt/stew powder blend and contort to coat.
Grapefruit Jalapeño Margarita - salty, hot, sweet, chilly, tart and completely invigorating!
- For the margarita:
- 3 ounces (90 ml) tequila
- 4 ounces (120 ml) freshly-squeezed grapefruit juice
- 2 ounces (60 ml) fresh lime juice
- 2 teaspoons agave nectar or 4 teaspoons simple syrup more to taste
- 2 or 3 jalapeño slices
- ice
- For the chili powder-salt mixture:
- 2 teaspoons chili powder
- 2 tablespoons kosher salt
- 1 lime wedge
- Garnish:
- Small grapefruit wedges
- jalapeño slices
INSTRUCTIONS
- Place the tequila in a jar or cup. Add in the jalapeño slices plus the seeds. Let it sit for 20- 30 minutes. Remove the jalapeños from the tequila once the desired spiciness is reached.
- Mix the chili powder and kosher salt on a small, rimmed plate and set aside.
- Run a lime wedge around the rim of your glasses, dip the rims in the chili powder/salt mixture and twist to coat.
- Combine all the margarita ingredients in a cocktail shaker and fill with ice. Shake until combined and then pour it into your prepared glasses.
- Add a grapefruit wedge, a few slice of jalapeño and serve.
- Enjoy!
Read more recipe Strawberry Basil Margarita Summer Cocktail #healthydrink #easyrecipe
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