Happy Friday! I'm in Seattle this weekend for a good friend's wedding, which I'm super excited about. I hope to eat my weight in seafood, many times over, and spend time with people I love.
I'm not a big margarita fan, other than the annual margarita on Cinco de Mayo, and even then, I will usually forego it in favor of a beer. While the rest of New York is busy imbibing frozen Negronis and frosé, which are much more 'en vogue' these days, I have rediscovered the simple margarita, just with a twist. Most margaritas are way too cloying for my taste, but this one has an abundance of lime juice and a slow burn from the infused jalapeños. After all, I had to find something to do with all those extra peppers that I'm getting from the garden. Enjoy!
Though the recipe below has the proportions for just one cocktail, it would scale up pretty easily to make a whole pitcher. Just sayin'.
Elderflower Margarita (makes 1 cocktail):
- 1.5 oz jalapeño-infused tequila*
- 0.5 oz triple sec
- 1 oz Elderflower simple syrup (I found some at IKEA of all places)
- 2 oz freshly squeezed lime juice
*For jalapeno-infused tequila, add 2 jalapeños to a bottle of tequila, with the peppers sliced lengthwise. Let it sit for 2-3 days. Strain before using.
Mix all the ingredients listed above and pour over crushed ice.