It could be margarita withdrawl from my time in Puerta Vallarta.
This one is for pepper lovers. If you are not a fan of jalapeño, DO NOT make this. Us cool kids that do are gonna hang (and drink) over in the corner.
Rating: 4 forks out of 5
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1/2-1 1-2 jalapeño peppers seeded and sliced (use more or less to your preference...2 is HOT)
1 1/4 cup tequila silver tequila (I used Petron)
1/2 cup fresh lime juice
3 tablespoons orange-flavored liquor (triple sec)
superfine sugar (I don't know what the hell that means, but my regular sugar is pretty super enough)
cilantro (for garnish) *Don't waste your time and money. I happen to have some from a recent meal.
+ cayenne pepper
Directions the way I did it.
Mix the jalapeño and the tequila in a glass and let stand for an hour. Rub the rim of your glasses with lime juice and set aside for garnish. Pour equal amounts sugar and salt and a pinch of cayenne onto a plate and mix up. Dip the rims of your margarita glasses into the (much improved from "original" salt mixture) to coat the wet ring. Fill the glasses with ice to chill them.
Combine the tequila, lime juice, triple sec and 2 teaspoons (superfine, pfft) sugar into a cocktail shaker. Shake well and pour. *Garnish with cilantro.
While really a tweak....maybe just a bossy suggestion: to use a good, clear tequila.
I LOVE hot things, so I used 2 jalapeños...came out H O T. So good.
I have no idea what the original recipe meant by "superfine" sugar...regular ole sugar is fine enough for me.
I added cayenne pepper to give it more of an authentic Mexican rim dressing.
This recipe is available in the CrOOK BOOK