Delicious Drinks: Cilantro-Jalapeño Margarita

The unofficial theme of my sister's recent visit here was margaritas and guacamole.  We worked our way through the summer section of Rick Bayless' Frontera: Margaritas, Guacamoles, and Snacks cookbook.  Yes, I own a cookbook dedicated to margaritas and guacamoles.  I actually kept it on my nightstand for a while, and read it before bed, trying to set myself up for sweet dreams.  Anyway, we kicked off the weekend with the Cilantro-Jalapeño Margarita, which turned out to be my most favorite of them all.

Cilantro-Jalapeño Margarita

Coarse salt

1 lime wedge

1 to 3 thin slices jalapeño, from a jalapeño that has been stemmed, halved, seeded and sliced lengthwise

2 fresh cilantro sprigs

1 ½ ounces 100% blue agave blanco tequila (we used Jimador, because that's what we had)

1 ounce fresh lime juice

1 ounce Cointreau

½ ounces rich simple syrup (recipe calls for agave nectar, but I prefer the taste of simple syrup)

6 to 10 ice cubes (about 3/4 c.)

Spread the salt on a small plate. Moisten the rim of a 6-ounce martini glass with the lime wedge and press the glass onto the salt to crust the rim.

In the bottom of a cocktail shaker, muddle the jalapeño and 1 of the cilantro sprigs with a cocktail muddler or a wooden spoon until roughly mashed. Add the tequila, lime juice Cointreau, simple syrup and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking.

Bruise the second sprig of cilantro by slapping it vigorously between your palms (this releases the aroma and is funny to watch). Place in the salt-rimmed glass, strain the contents of the shaker into the glass and serve immediately.  Recipe calls for margarita to be served up, but we served ours on the rocks and they were fantastic.  

Rich Simple Syrup

2 c. sugar

1 c. water

Bring the water to a boil in a small saucepan.  Once boiling, add sugar and dissolve, stirring constantly. Once the sugar is dissolved completely and the liquid is clear, remove the pan from the heat. Keep an eye on it, because boiling longer will thicken the syrup and make it harder to work with. Allow to cool completely and thicken, then bottle.

Pro tip: To prolong the shelf life of your simple syrup, add a tablespoon of vodka.