My mother and I were talking about chile-fruit pairings, and I mentioned this margarita, which I first made probably about a few years ago. I found the original recipe online, and while it sounded good too, I’m not sure I actually followed it. So I came up with something based off Tommy’s Margarita and I think it came out great. I think this would also be good swapping out the jalapeño infusion for Ancho Reyes. To make the infusion, dunk a roasted, wiped, sliced and deseeded jalapeño into one cup of silver tequila for two days. Note, this is a little ?, but the you can always play with the ratios.
I have to add the the blackberries I used for this were some of the best I’ve ever eaten, and they made for a powerfully complex drink. I hope this would be good with less than seasonal fruit.
Blackberry Jalapeño Margarita
Ingredients
- 2 oz infused tequila
- 1 oz lime juice
- .5 oz agave syrup
- 4-5 muddled black berries
Instructions
- Shake well to break down those berries into liquid and strain over crushed or pebbly ice.
