POMEGRANATE PICKLED PEPPER MARGARITAS
This recipe for pomegranate pickled pepper margaritas with jalepenos, gold tequila, and triple sec provides a twist on a traditional margarita with a kick.
Provided by Fake Food Free Productions, LLC
Categories Cocktails
Time 10m
Number Of Ingredients 8
Steps:
- Rub the rim of a rocks glass with the lemon wedge and rim with fine ground salt.
- Add the triple sec and lemon juice to a cocktail shaker. Add the jalapeno slices and muddle until the peppers are well crushed.
- Add the tequila and stir well. Add the pomegranate juice and ice. Cover and shake for 15 to 20 seconds.
- Fill the rimmed glass with ice. Strain the margarita into the glass. Garnish with pomegranate arils, then serve.
CRANBERRY-JALAPENO MARTINI
I describe this cocktail as slightly tart, a little sassy and completely delicious. I make a big batch when I'm hosting a party because it tends to disappear quickly. Garnish with fresh mint and cranberries for an extra-special touch. -Kelli Haetinger, Virginia Beach, Virginia
Provided by Taste of Home
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the sugar, 1/2 cup cranberry juice, cranberries and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sugar is dissolved. Remove from the heat. Cover and let stand for 20 minutes. , Strain, discarding cranberries and jalapeno. Cover and refrigerate syrup for at least 2 hours or until chilled., For each serving, fill a mixing glass or tumbler three-fourths full with ice. Add 3 ounces vodka, 1 tablespoon cranberry juice and 1 tablespoon cranberry syrup; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Repeat. Garnish with mint and cranberries if desired.
Nutrition Facts : Calories 252 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
JALAPENO MARGARITAS
Steps:
- Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.
- Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.
- When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.
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