Cinco de Mayo Margarita Recipe May 4, 2016

by Eat

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We’re hours away from Cinco de Mayo celebrations- bust out the blender, it’s Margarita time! In honor of this colorful and festive holiday, we are bringing you a fresh and fruity margarita recipe that will knock your socks off. Skip the salt,tequila, lime shot that makes your face scrunch up like you’ve just smelled sour milk. Step outside your normal routine with a show-stopping, fresh and fruity, sexy and spicy Jalapeno Pineapple Margarita.

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  • 1 cup silver tequila
  • 1 jalapeno
  • ½ oz. triple sec
  • 2 round slices of pineapple
  • 1 lime (juiced) + 1 lime (sliced)
  • 2 tbsp agave
  • ¾ cup water
  • 1 teaspoon vanilla extract
  • Crushed ice
  • Kosher salt for the glass rim

Now, get excited, because the first step of this recipe is to make your own jalapeno-infused tequila. You’re going to be the coolest person at the party. “Where did you buy this amazing spicy tequila?” they’ll ask. Don’t worry, it’s easier than it sounds. Slice up the jalapeno, and put it in a lidded container with the tequila. Make sure the lid is secure and shake rigorously. Pretend it’s a maraca! Do a little dance. Blend those flavors!

Depending on how spicy you want the tequila, let it sit for 12-24 hours. Strain and discard the jalapenos. Or eat them, if you’re adventurous. Now, for the cocktail part:

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Step 1: Cut your pineapple into 1 inch thick rings, discarding the rind and removing the core.

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Step 2: Add the jalapeno infused tequila, some fresh jalapeno (to taste), and all the other ingredients (except the ice and salt!) to the blender. Blend until smooth, then strain to remove the pulp from the pineapple.

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Step 3: To salt the rim, run a lime slice or pineapple wedge around the lip of your glass and dip into salt to cover.

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Step 4: Add crushed ice to your glass, pour in your margarita mixture, and garnish with extra pineapple or lime wedge.

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If you make this, can I come over? YUM.

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Happy Cinco de Mayo and Happy Cooking!

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