Chili Lime Margarita
Yield: 1 cocktail
Prep Time: 35 minutes (simple syrup)
ingredients:
Chili Simple Syrup
1 1/3 cup water
1 cup sugar
2 jalapeno peppers, caps removed, sliced thin
Chili Lime Margarita
1-1 ½ oz chili simple syrup
1 ½ oz lime juice
½ oz triple sec
Lime, sliced into wedges for garnish
1 1/3 cup water
1 cup sugar
2 jalapeno peppers, caps removed, sliced thin
Chili Lime Margarita
| 2 ½ oz SOLAZUL TEQUILA * SILVER |
1 ½ oz lime juice
½ oz triple sec
Lime, sliced into wedges for garnish
directions:
For the Chili Simple Syrup
Combine water and sugar in a sauce pan over medium high heat, stirring the sugar until it dissolves. Add the sliced jalapenos and bring to a rolling boil for 1 minute. Reduce heat to low and let jalapeno slices steep for 30 minutes. Strain through a fine sieve to remove jalapeno slices and seeds. Store in an air tight container in the refrigerator for up to 1 month.
For the Chili Lime Margarita:
Combine ingredients in a cocktail shaker or glass and shake or stir well. Take 1 small shallow plate and cover the bottom with coarse salt. Rub the edge of the glass with a lime wedge and “rim” the moistened edge in the salt. Fill the glass with cubed ice and pour the drink over the ice. Garnish with a lime.
Combine water and sugar in a sauce pan over medium high heat, stirring the sugar until it dissolves. Add the sliced jalapenos and bring to a rolling boil for 1 minute. Reduce heat to low and let jalapeno slices steep for 30 minutes. Strain through a fine sieve to remove jalapeno slices and seeds. Store in an air tight container in the refrigerator for up to 1 month.
For the Chili Lime Margarita:
Combine ingredients in a cocktail shaker or glass and shake or stir well. Take 1 small shallow plate and cover the bottom with coarse salt. Rub the edge of the glass with a lime wedge and “rim” the moistened edge in the salt. Fill the glass with cubed ice and pour the drink over the ice. Garnish with a lime.
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