Spice up those winter blues with a ruby red margarita made with the abundant blood oranges of the season and a little muddled jalapeño. Shake up a few at home with this recipe from Chefs Mary Sue and Susan or visit Border Grill Mandalay Bay and Border Grill Forum Shops for a delicious variation on this spicy and tart cocktail served with a mole rim.
Makes 1 cocktail
1 slice jalapeño or serrano chile, with seeds
2 ounces tequila blanco
1 1/2 ounces freshly squeezed blood orange juice*, preferably Moro
3/4 ounce freshly squeezed lime juice
3/4 ounce agave simple syrup**
Ice, for cocktail shaker and glass
1 strip blood orange peel, for garnish (optional)
1 slice jalapeño, for garnish (optional)
Place chile slice in a cocktail shaker and using a muddler or the back of a spoon, pound and crush to release flavor and heat. Add tequila, blood orange juice, lime juice, and agave simple syrup. Fill cocktail shaker with ice, cover, and shake thoroughly to combine.
To remove jalapeño seeds, double strain mixture by pouring through the cocktail shaker strainer and a small wire mesh strainer into a rocks glass filled with ice. Garnish if desired and serve immediately.
* Straining the blood orange juice to remove the pulp creates a more concentrated flavor and a smoother juice.
** To make agave simple syrup, combine equal parts agave nectar and boiling water. Cool and store in refrigerator until ready to use.