Phone (251) 375-2800. 2304 Main Street Daphne

by Carrie Cox May 05, 2020

Spicy Jalapeño Margarita

1 TBS Sugar
2 TBS Coarse Sea Salt
1 Lime Wedge
1 Jigger Silver Tequila
2 tsp Syrup from Candied Jalapeños* (optional, recipe below)
2 Lime Wedges
4 Fresh Jalapeño Rings
1 Can Zing Zang Margarita Mix
Garnish with more lime wedges, fresh and candied jalapeño slices.

Mix sugar and salt in a shallow bowl or plate, large enough to fit the rim of your glass. Use one lime wedge to rim the glass, place rim of glass in sugar/salt mixture. Gently press and turn glass to coat entire rim. Fill rimmed glass with ice.

Fill a cocktail shaker with ice and next 4 ingredients. Add Zing Zang Margarita Mix to fill the shaker. Put the top on and give it a shake.

Strain contents from shaker into prepared glass, top with lime wedges, fresh and candied jalapeño slices to your taste.



*Candied Jalapeños

This is our house recipe. Just a few suggestions-wear gloves when slicing the jalapeños. Cook outside if you can, the peppers release gas and can be hard on your eyes, nose, pets, etc. Think of pepper spray! It can be that rough. If doing inside, open windows, doors and turn exhaust fan on high! The cooking does not take long, do not leave unattended. You will have syrup left over, have more jars ready if you’d like to keep for future use. The syrup is good in Dark-n-Stormy’s too

2 Cups White Granulated Sugar
1/2 Cup Water
2/3 Cup Distilled White Vinegar
3/4 Pound Fresh Green Jalapeños, washed thoroughly One 12 oz jar with a lid

Slice jalapeños into 1/8” rings. Discard stems.
Cook the water, sugar and vinegar in a saucepan over medium heat until it boils and stir until sugar has dissolved. Add peppers and bring back up to a boil for about 20 seconds. While they are hot, ladle peppers into jar. Once peppers are tightly packed, add syrup to cover them. Tighten jar lid, let cool to room temperature, then store in refrigerator. Great on burgers, nachos, a fork, you name it!

Rather have wine? Shop our online store to pick your favorites! 
May we recommend:
*Sangiovese with that creamy queso and enchiladas  
*Cabernet Sauvignon with tacos or Carne Asada
*Verdejo or any other Spanish white wine with that chunky guacamole!

Carrie Cox
Carrie Cox


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