Jalapeno Margaritas

Name: Jalapeno Margaritas
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M1DT0H10M0.000S
Yield: 6 drinks
Ingredients: 1 small jalapeno pepper (or half a large jalapeno); 1 1/2 cups silver tequila, such as Avion; 1 cup Triple Sec; 1 cup freshly squeezed lime juice (8 limes); 1/4 cup freshly squeezed lemon juice (2 lemons); 2 tablespoons honey; Pinch of kosher salt; Ice

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Level: Easy

Total: 1 day 10 min (includes infusing time)
Active: 10 min

Yield: 6 drinks

Level: Easy

Total: 1 day 10 min (includes infusing time)
Active: 10 min

Yield: 6 drinks

Ingredients

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1 small jalapeno pepper (or half a large jalapeno)

1 1/2 cups silver tequila, such as Avion

1 cup Triple Sec

1 cup freshly squeezed lime juice (8 limes)

1/4 cup freshly squeezed lemon juice (2 lemons)

2 tablespoons honey

Pinch of kosher salt

Ice

Directions

Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.
Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.
When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.