Ingredients
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2 ounces reposado Tequila
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2 ounces freshly squeezed Grapefruit Juice
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1 ounce Lime Juice
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¾ ounce simple Syrup
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¼ ounce Cointreau
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5 Jalapeno Pepper
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1 tablespoon Kosher Salt
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½ teaspoon Chili Powder
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1 Lime
Directions
It was my dear longtime friend Jacob who first introduced me to the sheer perfection that is a jalapeño margarita one summer evening in San Diego’s historic Balboa Park. He ordered it casually, on the rocks, as he seemingly often did. When the drink came to the table, I reached for his glass and tried it. I was enamored by the saltiness of the rim, the fresh, sour lime, the subtle sweetness of the simple syrup, and the way the heat from the tequila and the jalapeño dance together at the back of the palate. I turned to my wife (who was then my girlfriend) and said, “You’ve got to try this.”
We now often enjoy jalapeño margaritas at home in Alaska. During citrus season, I love to add grapefruit, which brings a welcome bitter note. And finally, I put a smoky hint of chili powder into the salt on the rim as a finishing touch. It tastes like San Diego in a glass, and it’s ideal paired with some authentic Baja-style Mexican food.
Steps
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1
Done
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In a cocktail shaker, combine the tequila, grapefruit juice, lime juice, simple syrup, Cointreau, and 2 jalapeño pepper slices. Shake vigorously over ice until thoroughly chilled and combined. |
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2
Done
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In a small bowl, stir together the salt and chili powder. Rub the rim of a short highball glass with the lime wedge, then dip the rim into the chili salt, coating it generously. Carefully place ice cubes into the highball glass, being careful not to disturb the salt on the rim. Pour the cocktail over the ice and add the remaining 3 jalapeño pepper slices to the glass. Serve. |
