Presented by Hometown Breakfast, Bar & Grill
- 1 3/4 oz. jalapeño-infused tequila*
- 1/2 oz. triple sec
- 5 oz. Tres Agave Organic Margarita Mixer
- Splash of Orange Juice
- Coarse salt for rimming glass
- Lime wedge for garnish
*Pour a 750 ml bottle of tequila into a 1-quart mason jar (or similar), add 2 to 3 jalapeños cut in 1/4-inch thick slices (no need to remove seeds), cover and shake. Place jar in a dark place such as a pantry or cupboard, give it a good swirl once or twice a day, and taste after 2 days: Infuse an additional day if you like more heat. Strain, discarding jalapeños and seeds, and use a funnel to return tequila to original bottle. Keep refrigerated.
Pour tequila, triple sec, mixer, and juice into a shaker with ice. Cover and shake, then strain into a salt-rimmed glass with ice. Add a lime wedge and serve at once.
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As seen in the Summer/Fall 2018 Issue
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