Blood orange jalapeno margarita
Total time: 10 minutes, plus at least 12 hours infusing time
Note: Adapted from Border Grill
1 to 1 1/2 pounds blood oranges, thinly sliced
1 jalapeno, stemmed and sliced in half lengthwise
1 liter Herradura Silver tequila
1. Place the oranges and jalapeno in a glass jar or container. Pour in the tequila (save the tequila bottle). Seal and store in a cool, dark place for 4 to 6 hours, then remove the jalapeno. (The jalapeno will infuse the tequila fairly quickly.) Let the tequila sit overnight and up to several days with just the blood oranges.
2. Strain the tequila through cheesecloth or a fine sieve and pour it back into the reserved tequila bottle. Seal and store in the refrigerator or freezer for up to 3 months.
Candied jalapenos (optional)
2 jalapenos (green and/or red)
1/2 cup sugar
Thinly slice the jalapenos crosswise. In a small sauce pan, combine 1 cup of water with the sugar and bring to a boil. Add the jalapenos, reduce the heat, and simmer for 5 minutes. Remove from the heat. With a spatula, gently remove the jalapenos, laying them flat on parchment paper to dry. Store in a sealed container for up to one week.
1 cup blood orange-jalapeno infused tequila
1/2 cup Grand Marnier
1/2 cup freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1 tablespoon freshly squeezed orange juice
2 tablespoons superfine sugar, or to taste
4 slices blood orange, for garnish
4 slices candied jalapenos, for garnish (optional)
1. Run a lime wedge halfway around the rim of four margarita glasses and dip into sugar. Set aside.
2. Combine the infused tequila, Grand Marnier, lemon juice, lime juice, orange juice and superfine sugar. Pour half the mixture into a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain into two of the sugar-rimmed glasses. Repeat to make two more cocktails. Garnish with a slice of blood orange and a candied jalapeno, if desired
Each serving: 263 calories; 0 protein; 22 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 3 mg. sodium.Copyright © 2014, Los Angeles Times