Fortified Friday (delayed)—Spicy Margaritas

I was supposed to write this post on Monday, but life doesn’t always work out the way I plan. Anyway, our Cinco de Mayo was nice, a little less festive than originally planned, but overall a fun celebration. Quick question: Do you ever have those days where you eat a small meal early in the day and you just feel full all day long with no logical explanation? Well, that is pretty much what we experienced on Saturday. We went out for a relatively small lunch and talked about the fajitas, guacamole and margaritas we were going to make later on that night. Turns out, we never regained our appetite enough to get motivated to make the meal. Instead we made the spicy margaritas with the infused tequila and opted for more of a snack for dinner: veggie nachos.

Spicy Margaritas 1 Spicy Margaritas 2

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INFUSED TEQUILA + SPICY MARGARITAS

Infused Tequila

What you need:
2 to 3 jalapeños
1 bottle quality blanco tequila (we used melagro)
1 bottle or jar to combine ingredients

Process:
Slice jalapeños lengthwise and remove some, but not all of the seeds (the more you leave in, the spicier the tequila will become).  Shove pieces into jar or bottle then proceed to fill with tequila of choice.  Seal tightly and set aside. We infused for a week, but feel free to taste halfway to be sure not to overdo it. Strain tequila to remove seeds and remaining pieces of jalapeños. Place tequila back in bottle or jar.

Spicy Margaritas

What you need:
2 ½ to 3 limes (depending on preferred tartness)
2 oz. infused tequila
1 oz. orange liqueur (I recommend Citronge)
Jalapeño slices for garnish
Flake salt
Agave nectar

Mix it up:
Place some flake salt on a plate. Rim a glass using a lime wedges and then push the rim of the glass into the rock salt until you see the salt sticking to the edge of the glass.  Fill glass with ice and set aside.

Put a few cubes of ice into a martini shaker and add the juice of limes, infused tequila, orange liquor and agave nectar to taste (about 1 tsp.).  Shake thoroughly and pour into glass.  Garnish with jalapeño slices.

*Tip: since we make margaritas all the time, we just started juicing limes a head of time and keeping the juice in a squeeze bottle for easy impromptu margarita making.

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