On this episode of Cook This! with Shereen, Shereen shows how to make a refreshing Jalapeno Margarita to keep cool in this summer weather.
Margaritas and Mexican food go together like, well, peanut butter and jelly.
And thanks to Shereen Pavlides' recipe, there is a way to bring all the heat and spice of South-of-the-Border cuisine to your favorite icy cold cocktail.
Jalapeño Margaritas feature slices of the pungent peppers stirred into the the drink mixture right before serving.
The resulting beverage is perfect for drinking with nachos, tostados or fatijas, or for sipping on the porch while watching the summertime world go by. Either way, don't forget the salted rim!
I’ve found marinating the margarita mixture with jalapeño slices makes this cocktail unenjoyably spicy, whereas, stirring in a few slices right before serving gives this cocktail a delightful, beautiful flavoring of jalapeño with a mild zip. And don’t forget the salt. Just a pinch creates a whole new level of flavor.
Bring sugar and water to a boil in a 2-quart sauce-pot over high heat. Whisk until the sugar is dissolved. Boil the sugar water until syrupy, 10-12 minutes. Remove to cool. Can refrigerate tightly covered for up to 1 week.
In a small pitcher, add tequila, Cointreau, lime juice and simple syrup. Stir well until combined.
Fill 2 rocks glasses with ice. Pour margarita mixture among both glasses. Add 2-3 jalapeño slices, 1 teaspoon cilantro and a pinch of salt per glass and stir.