- 1 jalapeno, sliced
- 1/ 2 lime, juiced
- 3 ounces tequila
- 1 teaspoon simple syrup
- 1 bottle cucumber water
- Sea salt
- Chamoy, for rim
- Chile lime seasoning, for rim
- splash of sparkling water
Start off by slicing your jalapeño. Add in 5ish slices of a jalapeño depending on how spicy you want your drink to be.
Add to your cocktail shaker (or just a glass). Use a muddler or bottom of a wooden spoon to muddle your jalapeño. This will release all the spicy juices. Add 1/2 of your lime, juiced.
To prep your own healthy simple syrup, heat up the same amount of honey & water on the stove until evenly incorporated. Make as much as you want. Add to the shaker.
Then add in your tequila and ice cubes. Shake for a few minutes.
Then in your serving glass, dip the rim in some chamoy & dip in margarita salt mixed with some chile-lime seasoning (optional). Fill your glasses with ice.
Pour in your cucumber water & then your drink mix. Strain if you don't have a cocktail shaker so you don't get seeds in your drink. Top it off with some sparkling water.
Mix everything together. Garnish with more jalapeño if desired & a lime slice.
For 2 margaritas
3 oz jalapeño infused tequila
4 oz lime juice
5 oz fresh mango juice
2 oz Triple Sec
2 jalapeño peppers, sliced
Salt for rim
To make jalapeño infused tequila, add both sliced jalapeños to a large jar with 1-1 1/2 cups tequila. Let sit 18-24 hours and use immediately or strain & seal in an airtight container in the refrigerator for up to a few weeks.
If you don't have a juicer, you can make homemade mango juice by puréeing 1 cup mango in a blender and then straining through a fine cheesecloth to remove pulp.
To make the margaritas, rim the glass with lime and dip in salt. Fill glass with ice. Pour in tequila, lime juice, mango juice & triple sec and stir well. (Alternatively, add all ingredients to a cocktail shaker, shake & pour into glass over ice.)
Add a few deseeded slices of jalapeño, stir again, and garnish with a lime wedge.