Freshly squeezed margaritas are my jam. Spicy cocktails also toot my little horn. Combine the two? Yes please, mamacita!
My serrano pepper plant has been producing like crazy for the past few months. Too much for me to know what to even do with them! Thankfully, I sun-dried a couple when I had too many on my hands because when it came time to pick the few that this cocktail calls for, none of them were ripe yet! My luck, of course. But they still did the trick.
I originally went to the store to buy grapefruit for this recipe, but when I saw blood oranges in the basket right next to the ruby reds, I didn’t have it in me to stick to the original plan. So with that said, feel free to substitute grapefruit if that strikes your fancy or that’s all you can find.
- 1.5 oz. Blanco Tequila
- .75 Cointreau or Triple Sec
- Juice of 1 lime
- Juice of .5 Blood Orange
- Pink Himalayan Sea Salt and Black Hawaiian Sea Salt
- 2-3 Serrano Peppers, depending on how spicy you can handle
- *Optional – Pinch of sugar if you like em sweet!
Salt the rim of the glass. Cover in lime juice and dip into a mixture of the pink and black salt.
In a shaker, muddle 2-3 Serrano peppers. Then, combine tequila, Cointreau, lime juice, blood orange juice, and sugar if preferred. Add ice. Shake vigorously. Add ice into margarita glass. Strain cocktail.
– Naturally inspired. Locally aware. Universally beautiful. With love, Taylor.