Right. So. I couldn’t live with myself if I didn’t post a margarita recipe for Cinco de Drinko.
So how about some fresh, farmstand strawberries, and a bit of homemade hot pepper jam in your margarita? In case you are unaware, jam mixed into cocktails is never the wrong choice.
First off, you’re gonna need some hot pepper jam. Now, I happened to have a small jar given to me by my friend (secret family recipe that apparently I’m not allowed to have), but if you’re looking for an awesome recipe, check this one out. Or if you want to spend less time making and more time drinking, buy it–I recommend Jenkin’s Jellies Hell Fire Pepper Jelly. Whatever kind you decide to go with, just be sure it is orange or reddish in color, and not that god-awful lime jello green color–that’s not going to blend into a very appetizing color. Trust me.
For four margaritas, you’ll need:
- 2 tablespoons course pink himalayan salt
- 2 tablespoons unrefined organic sugar
- 1/2 teaspoon cayenne pepper
- 4 tablespoons hot pepper jam
- 4 large strawberries, cut into small bits
- 6 oz silver tequila
- 4.5 ounce Cointreau
- 2.5 ounces fresh lime juice
- Thinly sliced strawberry and thinly sliced jalapeño for garnish
First, you’re going to start by mixing together your salt, sugar, and cayenne in a small dish. Spread the mixture evenly on a small plate, rim your glasses with the juice from a lime wedge, and then dip your glass edges and coat in the spicy salt/sugar mixture. Distribute the four strawberries worth of bits into the bottom of each glass (one strawberry per glass), and then carefully muddle each so that the strawberries are reduced to pulp and juice. Drop a large ice cube into each.
In a large shaker filled halfway with ice, add jelly, lime juice, tequila, and Cointreau. Shake thoroughly, then strain distribute evenly into each glass. Garnish with a slice of strawberry and a slice of jalapeño.
Here’s to yummy margaritas, papel picado, and cranky chickens who aren’t impressed with festive decorations. Happy Cinco de Drinko, my friends.