I’ve been dreaming up this margarita for so long.
We’re talking months! At least since the holiday season. I’ve been holding out on you for a while.
But it didn’t feel right to share it during the thick of winter. And then my intention was to share it sometime in March, but wait! I cut out alcohol and sugary stuff for the month, so that wouldn’t have been fun. I couldn’t even tempt myself until I could reallllly enjoy it.
So you best believe that the first weekend of April I was testing this creation out immediately.
Testing and sipping, testing and sipping. (While also finally watching This Is Us. AKA sobbing and sipping.)
This is my ideal cocktail for so many reasons.
It’s a little sweet, a little spicy, a bit bitter, a little salty! Just how I like ’em. And if I’m going to go the extra step and make something at home, then it’s going to be exactly my style.
It’s also so refreshing! A good marg needs to be refreshing.
Two thumbs up.
After 20 some odd years, I’ve acquired a fond taste for grapefruit over the last couple of months. Granted, that acquired fondness is mostly in cocktails – but I used to really not be a fan at all – so, improvement! Sure. Next year I’ll be able to eat that sucker straight up for breakfast.
There is something about the bitterness of the grapefruit with the spiciness of a jalapeno that intrigued me for so long. I once used it as a marinade base for some fish – and it was damn delicious – so I thought, hey! Let’s make it a margarita too. My mentality is, let’s turn everything into a cocktail.
If you’re worried about the spiciness part – don’t be. We infuse the jalapeno slices into the tequila (fancy, right?) – and the longer you let them soak, the spicier the tequila is going to be. So if you’re someone who just wants a little sip of spice, soak them for no more than 10-15 minutes.
This marg is perfect for the weather we’ve been getting.
It’s the kind of cocktail I want to make a huge pitcher of and sit out on the porch with friends all spring (and summer too).
Happy hours at home where you can serve some food, crank up your music, play some games > happy hours at the bar when you’re trying to sip up every last part of that 2-hour drink special.
You know you’ve made it when you’re excited about at-home happy hours.
- ½ Jalapeño, sliced
- 3 ounces tequila
- 1 ounce simple syrup
- 2 ounces fresh grapefruit juice
- 2 ounces fresh lime juice
- Sea salt
- Crushed ice
- Grapefruit and lime wedges for serving
- Place tequila in a jar or cup. Then, add in a couple of slices of jalapeños. Let sit for 10-20 minutes, (the less time the less spicy it will be). Remove the jalapeno slices.
- Add a cup of ice to a cocktail shaker, pour in the infused tequila. Add the simple syrup, grapefruit and lime juice, and give it a good shake.
- Put a generous amount of coarse sea salt on a plate. Run a lime wedge around the rims of the glass then dip the glass into the salt to coat the rims. Add ice to the glasses, and evenly divide and pour the tequila mixture into each glass. If desired, add the jalapeno slices into the glass for an extra kick! Serve with grapefruit/lime wedge and enjoy!