Jen’s cocktail of the week – Basil Jalapeño Margarita

written by HA

It’s Friday, the working week is coming to an end, England is still basking in welcome warmth, and our thoughts are turning to refreshing post-work beverages… so here’s our resident cocktail expert Jen, with her suggestion for a fantastic cocktail to kick-start your weekend!

Taken from “What Katie Ate” comes the Basil Jalapeño Margarita.

I actually made my own version of this very drink 2 years ago and name it ” Midnight in Mexico”…smooth? not so smooth? One thing’s for sure, its a hot little number whichever way. This drink pretty much combines 3 of my favourite things: its fresh, hot and contains beautiful tequila.

My version differs slightly from Katie’s, I would use a gold tequila rather than a silver, something along the lines of Sauza Gold,  or if you have a little bigger budget, maybe a beautiful Patron Anejo.

Next up I would add a touch of a good quality agave nectar instead of sugar syrup, and finally I would go full throttle and substitute the Jalepeño for a beautiful red hot chilli pepper sliced thinly as a delicate garnish. As a bonus, the flash of red looks beautiful in the glass.

Happy drinking!

INGREDIENTS

  • 15ml white tequila
  • 15ml jalapeño tequila – see below
  • 7 – 8 large mint leaves, roughly torn
  • 4 – 5 large basil leaves, roughly torn
  • 1/2oz/15ml sugar syrup – see below
  • 1 lime
  • Ice
  • Extra 2 – 3 large basil leaves to garnish

To make the Jalapeño tequila:

  • Add 2 cups/500ml white tequila into a glass jar into which add 2-3 jalapeno peppers, cut them in half length-ways end remove seeds. close jar tighly and allow to infuse for a few days.

To make the sugar syrup:

  • Add 1 cup water and 1/2 cup sugar into a saucepan and bring to the boil, stir often then reduce heat and simmer until all the sugar has dissolved into the water ~ approx. 10 – 12 minutes. Allow to cool thoroughly. Note this quantity will make enough for a few cocktails.

METHOD

  1. Cut lime into quarters and add along with all its juice into a chilled cocktail shaker along with the mint and basil leaves and muddle together using a cocktail muddler – or the end of a rolling pin. Try to  extract all the juice from the lime and it’s skin, then add the sugar syrup, white and jalapeño tequila along with a good handful crushed ice. Close shaker and give it a really good mix up.
  2. To serve pour strained cocktail into a tumbler half-filled with ice cubes, garnish with 2 – 3 large basil leaves.

Recipe taken from the wondrous What Katie Ate – original recipe here

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