Spicy Jalapeño Blackberry Margaritas
Spicy Jalapeño Blackberry Margaritas really hit all the taste buds so you can savor ever single sip. Make it with homemade jalapeño-infused tequila and tailor them with your desired amount of heat. Cheers to summertime!
Servings 2 cocktails
Calories 241kcal
Ingredients
For the jalapeño-infused tequila
- ¾ to 1 cup blanco tequila or reposado tequila
- 1 to 2 jalapeño peppers sliced
For the margaritas
- 10 blackberries
- 4 ounces jalapeño tequila
- 2 ounces fresh lime juice
- 1 ounce triple sec or orange liqueur I use Cointreau
- 1 ounce agave nectar
- kosher salt for the rim (optional)
- lime wedges for rim and garnish
- blackberries for garnish
Instructions
For the jalapeño-infused tequila
- Add sliced jalapeños to a mason jar and top with tequila. Use more peppers for spicier tequila.
- Cover and let rest for at least 6 hours, up to two days. Allow to rest for longer if you wish for a spicier infusion.
For the margaritas
- In a food processor or a blender, puree blackberries and 2 tablespoons water. Strain through a fine mesh sieve set over a bowl, then discard any solids. Store in an airtight container and keep it refrigerated until ready to use, up to 2 days.
- In a cocktail shaker filled with ice, combine, tequila, lime juice, triple sec and agave with 2 ounces blackberry puree. Shake vigorously.
- If a salt rim is desired, sprinkle 1/4 cup of kosher salt on a plate. Rub a lime wedge around the outer edge of a margarita glass. Roll the edge of the glass in the salt. Set aside.
- Fill glasses with ice, and top with margaritas. Garnish with a lime wedge and a few blackberries. Cheers!
Nutrition
Serving: 8ounces | Calories: 241kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Sodium: 161mg | Fiber: 5g | Sugar: 24g
