Cranberry Jalapeño Margarita
Cranberry Jalapeno Margarita
2 ounces cranberry syrup*
2 ounces jalapeno infused tequila*
1 ounce lime juice.
1 tablespoon sugar(raw is preferable)
1 tablespoon kosher salt
Combine the sugar and salt on a plate. Rub a lime wedge on the edge of a rocks glass and dip
in sugar/salt mixture to coat the rim. Fill glass with ice.
Combine cranberry syrup, tequila and lime juice in shaker, add ice and give a quick shake.
Strain into prepared glass.
1 cup sugar
1 cup water
2 cups cranberries, roughly chopped
Combine all ingredients in a small saucepan and bring to a boil. Reduce to simmer and cook for
about 20 minutes until cranberries begin to pop. Press through sieve, cool and store in fridge for
up to two weeks.
Note: this will get very thick in the fridge, so you will need to loosen slightly with a little water
when you use in the drink.
Jalapeno Infused Tequila
1 bottle (750 ml) reposado tequila
1 jalapeno, sliced into rounds
Place the jalapeño slices in the bottle of tequila. Seal lid and set aside in a cool dark place for 2-
3 days. Taste daily to determine “heat” of tequila. Once it has reached your desired level of heat,
strain out jalapeño and return vodka bottle. I store mine in my freezer, it lasts at least six