Chef Martin Lopez helped us celebrate National Margarita Day with Spicy Blackberry and Jalapeno Margaritas.
•¾ cup tequila
•½ cup triple sec or Grand Marnier
•½ cup freshly squeezed lime juice
•1 cup blackberry Jalapeno Syrup (see below)
•fresh blackberries and lime wedges for garnish
•Blackberry Jalapeno Syrup, makes 1 ½ cups
•1 cup Sugar
•1 cup water
•1 cup fresh or frozen blackberries
•2 jalapeno peppers, minced
•Sugar – Pequin pepper for the rim
1.To make the syrup: Combine the sugar and water in a small pot and bring to a brief boil over medium heat.
2.Transfer the syrup to a blender and add the blackberries and the jalapenos. Blend until smooth. To extract the seeds, pour through a fine mesh strainer into an airtight container or mason jar. Refrigerate for up to 1 week.
3.To make the margaritas: Rim 4 glasses with a lime wedge and then dip them into a dish filled with sugar. Upright the glasses and fill them with ice.
4.Fill a cocktail shaker with the tequila, triple sec, lime juice and 1 cup of the Blackberry Jalapeno syrup, plus a handful of ice. Shake vigorously and strain the margaritas into the prepared glasses.
5.Garnish with fresh blackberries, Jalapeno slices and lime wedges.