Can you tell I’m in a Mexican-inspired cuisine mode? Perhaps it’s because we ate (and drank) so well in Austin a few weeks ago. I promise I will stop talking about our trip…. sometime soon. But, not today.
Austin was one of my favorite US cities I’ve been in so far; the vibe was perfectly ‘us’. Lot’s of casual spots to grab tacos, sandwiches and street food, live music, warm weather and oh, did I mention tacos?
I came home and promptly made a creamy jalapeno salsa, reminiscent of Salsa Dona aka the salsa crack that I found at Tacodeli. Please, please make this. You won’t be sorry.
What to wash all of this down with? A blackberry jalapeno margarita! Sounds perfect, doesn’t it?
Why do I always think of cocktails when I see berries? I should see little jewels packed with health benefits but instead my mind races to margaritas, limeades, sangria and mojitos. Summer berries just pair so well with alcohol.
I had a dream about this jalapeno simple syrup and it sounded so good, I woke up to write it down in my phone so I wouldn’t forget. You do this too, right? Dream of food and then have a million notes in your phone that are barely readable because it’s 3AM and you are still half asleep.
Once I figured out what mar wit jalpno syrp meant, I got to work. I wanted to have the essence of jalapeno but not really make something too spicy. I dislike spicy cocktails unless they have mezcal in them and then I’m game. Therefore, the level of spice here is up to you. If you want a spicier syrup, then leave the seeds in the syrup and add some to the the blender when you puree it. (If you want a margarita without jalapenos at all, then you’ll want my recipe for fresh blackberry margaritas.)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
The perfect summer cocktail recipe for entertaining! Blackberry Jalapeno Margarita. Jalapeno infused simple syrup with blackberries, lime juice and tequila.
- 1 cup water
- 1/2 cup sugar
- 2 jalapeno peppers, sliced (plus more for garnish)
- 1 pint blackberries (see notes for frozen)
- 1/4 cup fresh lime juice
- 2 tablespoons orange juice
- 8–10 ounces tequila (I go for ~2 ounces per drink, but you might want a floater!)
- Sparkling water for topping, optional
- Add the water, sugar and chopped jalapeños into a small saucepan and bring to a boil. Reduce heat and simmer for 15 minutes, until sauce is reduced by roughly half. Let cool slightly and strain. If you want your margarita to have a bit more heat, keep a few jalapeno slices and seeds to puree. I usually keep ~2 slices in.
- When ready to serve, add blackberries, juices and syrup to a blender and puree until smooth. For a smoother drink, strain again (these photos aren’t strained- who has time to strain when you want a marg!?)
- Fill 4 glasses with ice, then add 2 ounces of tequila in each. Top with blackberry mixture and stir to mix. Top with sparkling water, if using, then drink! Perfect for summer.
Since I love margaritas ALL year long, I wanted to include the option that uses both frozen and fresh. When fresh blackberries are in season, use them! If you’re craving this in October, use frozen. Simply thaw the blackberries, drain and excess water, then use as directed.