Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120ml) water
  • 1 medium jalapeño pepper, thinly sliced
  • 2 ounces (60ml) tequila (blanco/silver)
  • 1 ounce (30ml) fresh lime juice
  • 3/4 ounce (22ml) Cointreau or orange liqueur
  • 3/4 ounce (22ml) Jalapeño-Infused Syrup (cooled)
  • Lime wedge, for garnish
  • Coarse salt (optional), for rimming glass
  • Jalapeño slice, for garnish (optional)
  • Ice cubes

Instructions:

  1. Combine sugar and water in a small saucepan.
  2. Add sliced jalapeño peppers.
  3. Bring to a simmer over medium heat, stirring until sugar is dissolved.
  4. Simmer for 5 minutes.
  5. Remove from heat and let cool completely (about 30 minutes). For a stronger jalapeño flavour, muddle the jalapeños slightly whilst the syrup is cooling.
  6. Strain syrup through a fine-mesh strainer to remove jalapeño slices.
  7. If desired, rim the margarita glass with coarse salt by running a lime wedge around the rim and dipping it into a plate of salt.
  8. In a cocktail shaker filled with ice, combine tequila, lime juice, Cointreau, and cooled jalapeño-infused syrup.
  9. Close the lid of the shaker tightly, and shake well for 15-20 seconds until well-chilled.
  10. Strain the margarita into the prepared glass filled with ice.
  11. Garnish with a lime wedge and/or a jalapeño slice.