summer bucket list #9 - jalapeno margaritas

This post requires very little introduction. If margaritas are good, jalapeno margaritas are better. Especially poolside. 

Enough said.

THE GOODS:

• 1 cup sugar
• 1 cup water
• 1-1/2 cups good tequila
• 1/2 cup orange liqueur (Triple Sec or Grand Marnier or similar)
• 3/4 cup lime juice
• 1 sliced jalapeno
• lime slices for garnish
• Kosher salt (optional)
• ice

STEP ONE: Make your simple syrup. On the stovetop combine the sugar and water over medium-high heat. Stir until the sugar dissolves. Don't let it boil, otherwise you will have carmel, and that's not great for margaritas. Allow this to cool.

If you are impatient, just use less water in the pot and add a bunch of ice cubes after. I'm a lazy genius.

STEP TWO: Combine all ingredients into a pitcher. Stir it around and rough up the jalapenos a bit with a wooden spoon. If you only want a hint of heat, strain out the jalapenos before you serve. 

STEP THREE: Rub the rim of your glass with a sliced lime. Pour your salt onto a plate. Swish the glass rim into the salt. Fill the cup with ice, pour over your delicious concoction, and serve. Serves 3-4.

I'm a Texan girl who used to eat jalapenos straight off the plant as a child. My stomach can't quite handle that much heat now, but I do like things spicy. About 10 minutes into this drink I did want to die just a little bit. I took out my jalapeno slices and was good to go again. You could also use less jalapeno or take the seeds out.

Word to the wise, if you have any left over, for the love of God don't store them overnight in the fridge with the jalapenos still in the pitcher. Not that I did that.

Another item checked off our summer bucket list! This was the most delicious, by far.

YOU MIGHT ALSO ENJOY:

jack & coke float

bacon jalapeño cheesy skillet cornbread

weeknight tomatillo chicken enchiladas and cilantro-lime rice

pool renovation diary (or, the death of swamp thing)