Spicy Cilantro Margarita
Updated: Apr 29
I can't take all the credit for this recipe, it was a staple drink at my old serving job at Johnny's Tavern in Amherst, MA. I don't know how much more I can tell you about a margarita - i'm assuming you understand the premise. The big takeaway is that fresh ingredients and homemade sour mix are essential and completely worth the extra time. This is my little ode to my family at Johnny's, i'll have a couple extra for you all!
2 oz jalapeño infused tequila
1 oz sour mix
3/4 oz triple sec or dry curacao
2 c ice
1-2 lime wedges
1 small handful of cilantro microgreens
Fill pint glass or shaker with ice and add all measured ingredients. Reserve a lime wedge and sprig of cilantro microgreens for garnish as desired.
Shake and pour over ice
Add salt or sugar rim by running lime wedge on glass rim and rolling in salt or sugar. Add Tajin seasoning to salt for a spicy rim.
Garnish and enjoy
for 750 ml Tequila, add 1-1 1/2 sliced jalapeños ( please take the seeds out or you will regret everything) and let sit in fridge or freezer at least 12 hrs.
In a medium sauce pan add equal part water and sugar, bring to a boil then turn off heat (this makes your simple syrup). Once cool, add 2 parts simple syrup to 1 part fresh lemon juice and 1 part fresh lime juice. Store in fridge for up to 2 weeks.