Tlc Margartia Recipe

Prepare jalapeño

Wash the jalapeño and slice it lengthwise. For medium heat, remove seeds and membrane from one half and leave seeds in the other half. If you want milder heat, remove all seeds; for hotter infusion leave seeds intact or add an extra half pepper.

Infuse

Place 1 sliced jalapeño into a clean 1-cup (or larger) jar. Pour 1.5 cups El Jimador Blanco tequila over the jalapeño so pepper is fully submerged. Seal the jar and let infuse at room temperature for 4–8 hours, tasting after 4 hours. Once the tequila reaches your desired heat level (typically 4–8 hours for a pronounced but not overpowering heat), strain out the jalapeño through a fine mesh strainer or coffee filter into a clean bottle. Discard the pepper. Chill the infused tequila before mixing cocktails.

Prepare the glass: Rub a lime wedge around the rim of a rocks or coupe glass, then dip the rim into a shallow plate with coarse salt or Tajín to coat. Set the glass aside.

Combine ingredients: In a cocktail shaker add 2 oz chilled jalapeño-infused tequila, 1 oz Cointreau, 1 oz fresh lime juice, and 0.5 oz simple syrup. Add a generous handful of ice (about 1 cup).

Shake and strain: Shake vigorously for 10–15 seconds until the shaker is cold to the touch and well chilled. Double-strain into the prepared glass over fresh ice (or serve up without ice if using a coupe).

Garnish and serve: Garnish with a lime wheel or wedge on the rim. Optionally float a thin slice of fresh jalapeño on top for visual heat. Serve immediately.