Ahh, Cinco de Mayo. Let’s enjoy a margarita. All you need is some tequila (whoop whoop!) and orange, lemon, and lime juice. That’s it. Just mix your desired amount of tequila* with equal parts of the citrus juices.
For this recipe, you need 2 tablespoons of tequila with 1 tablespoon of each citrus juice. Then add a splash of cilantro-jalapeno simple syrup to enjoy this drink as the delight it is.
I got my first taste of jalapeno syrup over chicken-and-waffles last summer. My mind wanted to steer clear, but I was glad I tried it. It provided a flavorful heat just like this simple syrup will do if you go gentle with it (i.e. no seeds in the making of the syrup). I think you will find this rendition adds a nice twist to a classic drink.
With that, another year of Cinco de Mayo recipes is in the book, and I leave you with where we started: tequila. Enjoy!
Yield 1 drink
- For the Cilantro-Jalapeno Simple Syrup
- 2-3 jalapeno peppers
- 1/2 bunch cilantro
- 1 cup sugar
- 1 cup water
- For the Margarita
- 2 tablespoons tequila
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 2 teaspoons cilantro-jalapeno simple syrup
- fresh ice
- margarita salt, optional
- lime and cilantro for garnish, optional
- Prepare the jalapenos by slicing them lengthwise and removing their seeds.
- Place the sliced peppers, cilantro, sugar, and water in a pot over medium-high heat.
- Bring to a simmer, stirring occasionally as the sugar dissolves.
- Once the sugar is dissolved and the mixture is clear (it will be cloudy at the start), remove it from the hate and allow it to cool.
- Strain the syrup into a glass jar and discard the spent peppers and cilantro.
- To make a margarita, combine the tequila, citrus juices, and simple syrup in a shaker filled halfway with ice.
- Shake to combine, then strain into a glass. To rim the glass with salt, run a slice of lime around the rim of the glass and dip the rim into the salt (before filling it with a margarita, of course).
- If desired, garnish with lime and cilantro.
Any unused syrup can be stored in the refrigerator for up to two weeks.The drink pictured here is actual a double (4 tablespoons tequila, 2 tablespoons of each juice, etc.). You may find it easier to make this recipe in a batch as well.