I’m not typically one for New Years’ resolutions, but this year Sonia and I decided to give it a shot in a couple of different ways. (Stay tuned to read about hers shortly!). My resolution? No alcohol during the week. WHAT?! Ugh, I know. But a new year is all about trying to be a healthier you, right? (Cue eye roll). Anyway, because of this resolution, when I do have a drink on the weekend, it better be damn good. I waited all week for it!
Another thing you should know is that I’m not a very patient person. Therefore, I really don’t feel like waiting for summer to come back around to have a margarita. I used to think it was so strange when someone ordered a margarita in the dead of winter. I thought they were strictly reserved as a refreshing drink on a hot day. I’ve changed my ways because, like I said, I’m not patient.
And that my dear friends is why I made this blackberry jalapeño margarita. Before you get up in arms about burning your tongue off with the jalapeños, I promise that it’s not that spicy. Just a little heat to add to the sweetness. Plus, it’s winter people. It’s the only way I could justify a margarita in winter – a little heat!
*Makes 6 cups or 1 small pitcher
- 1 jalapeño (Through this recipe, I learned that the heat is in the seeds, not the pepper itself. Be sure not to throw them out!)
- 4 cups of blackberries
- Juice of 1 lime
- 1/2 cup triple sec
- 1 cup tequila
- 1 cup seltzer water
- 1 lime wedge and sugar for the rim
Chop the jalapeño and place off to the side, then muddle the blackberries to a juicy pulp. In a large shaker of ice (for single servings) or a pitcher (for single servings. JK.) pour in all of the ingredients, with the exception of the “additions”. When ready to serve, rim the glass with the lime wedge and sugar. Top with seltzer.
Happy drinking, XO.
Spicy drinks are the best. This looks amazing.
Thanks! I’ve just started getting into spicy drinks and I love them. They’re unexpected. Although, I’m still working my way up to jalapeño vodka. Do you a favorite? I’m looking to try new ones.
Pingback: Guac season | Damn, I Can Make That!