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Cranberry Jalapeño Margarita

Cranberry Jalapeno Margarita

serves one

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.

Cranberry Syrup

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


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