The first of September signals the start of spring for us in the Southern Hemisphere. The actual equinox is around the 22nd of the month, but the first has always been known as spring day in these parts. What better way to welcome in the new season than with a bright and delicious mixed berry margarita cocktail recipe with jalapeño. This one is a keeper.
I’m slightly obsessed with glass storage containers for my pantry and for my life in general and literally cannot get enough of them. They are the best to keep dry ingredients in and I use them to do all my preserving. Just when I think I have enough I run out so it’s great news to me that Consol – our proudly local glass jar manufacturer is on sale until the 9th of September. Massive discounts of up to 50% on all their merchandise in both their Johannesburg and Stellenbosch shops. Click this link to see all the details about this amazing sale.
I made these mixed berry margaritas with jalapeño in Consol jars because I love the look of them. They come in various sizes so you can mix and match.
Berry wise, I’ve gone with half red and half dark berries because I wanted a mix of flavour and deep colour, but you could use whatever suits. Having a mixture makes this berry delicious (sorry *I couldn’t resist*). Use 2 heaped cups of frozen for this recipe.
As far as the jalapeño goes, I really think having the spicy kick makes this drink amazing. Unless you are completely averse to chilli, I would definitely leave it in. I like to infuse it with the sugar syrup and then remove the actual chilli once the spice has been imparted. I prefer this to grinding it into the drink where I think it becomes a little abrasive. I’ve also used frozen berries to make the berry syrup because these are more affordable and readily available all over the country all year round. You can, of course, use fresh berries if you prefer. The fresh blueberries that garnish this cocktail are delicious to eat as you sip the drink and are highly recommended as a garnish along with a few wedges of lime. You can also add a few slices of fresh jalapeño for extra heat.
When it comes to tequila I get a bit fussy and I wouldn’t use anything other than 100% agave tequila reposado. This means that it’s been aged in an oak barrel for a minimum of two months. This process mellows it out, giving it a nice golden colour and a smoother taste. Tequila make syou happy so need a I say more?
Recipe makes 4 margaritas
Berry jalapeño syrup
- 2 cups water
- 1 cup sugar
- 1 cup mixed red berries (strawberries & raspberries)
- 1 cup dark berries (blackberries & blueberries)
- ½ – 1 jalapeño chilli thinly sliced (with seeds)
Cocktail (quantities to make 2 cocktails in 1 shaker)
- ½ cup (125ml) 100% agave reposado tequila
- ¼ cup (60ml) Triple Sec, Cointreau or Grand Marnier
- 1 cup cooled berry jalapeño syrup
- ½ cup (125ml) freshly squeezed lime juice
- ice to shake and serve
- lime wedges to serve
- sugar or salt to rim the glass
- a few fresh blueberries to garnish
In a medium pot put the water, sugar and sliced chilli and bring to the boil. Cook this over a medium heat for about 10 minutes until it thickens slightly and the chilli has infused with the syrup. Remove the chilli and seeds with a slotted spoon.
Add the 2 cups of tightly packed berries (fresh or frozen) to the pot and cook for about 3 – 4 minutes. Take off the heat.
Using a stick blender or a food processor, blend the berries and syrup until smooth. Allow to cool.
When you are ready to serve, take a wedge of lime and run it around the rim of your glass. Dip this into sugar or salt to coat the edge. Put the berry syrup, tequila, orange liqueur, lime juice and a handful of ice into a cocktail shaker and shake vigorously. Fill glasses with ice and top with the berry margarita cocktail mix.
Garnish the glass with wedges of lime, a few fresh blueberries and if you want additional heat, a few more slices of jalapeño.
* Disclaimer – this post is proudly sponsored by Consol
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