Blood Orange Jalapeno Margarita

I’ve busted out my open toe shoes, cracked the windows, switched over to country music, and our neighborhood farmers market opened last weekend… it’s beginning to feel a lot like summer around here! Since I’m super outdoorsy, my favorite way to enjoy the nice weather is by socializing on a patio with a cocktail in hand. And nothing says summer like a margarita! However, one thing I cannot stand is an overly sweet one. Have you ever ordered a marg at a restaurant and been handed a glass full of syrup and tequila… yuck! The agave nectar in this recipe pairs perfectly with the flavor of the jalapeno, and is just sweet enough to balance out the acidity from the citrus. For whatever reason, blood oranges seem to be super trendy foodwise right now. It’s like all of the hipsters got together and decided that the world would be a better place with more blood orange, pork belly, and avocado. I can’t say that I disagree with them ? Anyways, this was probably the best cocktail I’ve ever made at home, and I really want you all to give it a shot (or two ?). So, let’s get into it!

Blood Orange Jalapeno Margarita- Serves Two

5 Blood Oranges
5 Limes
1 Bunch Cilantro
2 Jalapenos
2 Cups Silver Tequila
2 Ounces Agave Nectar
Margarita Salt and Sugar for Rim

For the Jalapeno-Cilantro Infused Tequila:
First, cut one jalapeno into slices (removing seeds) and roughly chop a quarter of a bunch of cilantro. Pour two cups of silver tequila into a sealable jar. Add in jalapeno slices and cilantro and shake jar to combine. Store in a cool, dark place for 1-3 days. When finished infusing, strain the mixture through a fine mesh strainer into another container. Store sealed in the refrigerator for up to 3 months.

For the Margarita:
Using a large juicer, juice 5 blood oranges and 4 limes.

To prep margarita glasses, drag one of the previously juiced lime halfs around the rim of 2 glasses to wet them. On a small plate, mix margarita salt and sugar until combined. Turn glasses upside down and spin rim in circles in salt and sugar mixture. Place a couple ice cubes in each glass.

Fill a cocktail shaker with ice and pour in 4 ounces of the orange-lime juice. Next, add in 4 ounces of infused tequila and 2 ounces of agave nectar. Shake ingredients over ice and pour evenly into both margarita glasses.

Cut the remaining lime and jalapeno into thin slices (removing jalapeno seeds). Add a lime slice to each rim and float 2-3 jalapeno slices on top of each margarita.

A couple of notes:

• You will have leftover infused tequila with this recipe (unless you’re making margs for a crowd), but why not make extra as long as you’re already putting in the effort? Having infused alcohol on hand is super impressive when offering cocktails to spur of the moment houseguests.
• These pair really well with mango or pineapple salsa ??
• If you can’t handle spice, that’s okay! When infusing your tequila, just drop in one or two jalapeno slices instead of the whole pepper. This way you will still taste some of the flavor without making your eyes water. However, as long as you can handle a little spice, you should be fine with this recipe! The agave and blood orange really mild the heat of the pepper.

Alright, you’re all set to fiesta! Post your drink on instagram and hashtag #347Cheers so that I can follow along! Also, comment below and let me know your favorite margarita flavor, I’d love to hear them!

Xo Amanda