Charred Jalapeño And Carrot Margarita Cocktail Recipe
This Charred Jalapeño And Carrot Margarita Cocktail Recipe – a combination of carrot juice, orange juice, jalapeno-infused tequila – is like a pressed juice gone rogue and totally worth every bit of effort.
For The Cilantro Simple Syrup: Bring the water and sugar to a simmer in a small saucepan over medium heat. Stir to dissolve the sugar then remove from heat. Add the cilantro and let steep until the syrup tastes like cilantro, at least 1 hour and up to 4 hours. Once the syrup is a flavorful as you'd like, strain it through a fine mesh sieve and discard the cilantro. Meanwhile, make the jalapeño tequila.TIP: The strained simple syrup can be made up to two weeks ahead of time. Store refrigerated in an airtight container until ready to use.
For The Jalapeño Tequila: First broil or grill the jalapeños until charred and soft, about 5 minutes. Set aside until cool enough to handle then cut off the stem and chop the remaining jalapeño. If you want it less spicy, don't include the seeds or white ribs in the jalapeño.Let the jalapeño soak in the tequila for at least 1 hour. Depending on the heat level you like, you can either leave the jalapeño in the tequila or strain it off and discard it. TIP: The strained infused tequila can be made up to one month ahead of time. Store at room temperature in an airtight container until ready to use.
For The Margarita Cocktail: Combine the carrot juice, tequila, orange juice, Cointreau, lime juice, and cilantro syrup in a cocktail shaker and fill halfway with ice. Close and shake until thoroughly chilled, about 15 to 20 shakes. Strain into a rocks glass filled halfway with fresh ice, add a pinch of salt (if using), garnish with a lime, and serve.