ROASTED JALAPENO BLACKBERRY MARGARITA
1 oz. / 1 shot roasted jalapeno infused tequila*
1 oz. / 1 shot orange liqueur (Cointreau or Triple Sec)
1 oz. / 1 shot simple syrup, or to taste
Additional lime wedges (for garnish and rim)
Kosher salt or flaky sea salt (for rim)
Place the blackberries in a cocktail shaker. Using a muddler or wooden spoon, thoroughly mash up the blackberries. Add the tequila, orange liqueur, simple syrup and juice of 1 lime. Add crushed ice and shake until chilled.
Spread out a layer of kosher salt (about a tablespoon) onto a small plate. Take a lime wedge and run it around the rim of a short tumbler. Place the lime soaked rim into the salt. Move the glass around in the salt until the rim is evenly coated.
Fill the glass with crushed ice and strain the margarita into the glass. Top with a little soda water and gently stir to combine.
Roasted Jalapeno Infused Tequila:
3 jalapeno peppers
750 ml. good quality silver tequila
Start by roasting the jalapenos. Turn your burner up to full blast. Spear one of the jalapenos with a long fork and hold it directly over the flame until the skin starts to bubble and blacken. Flip the jalapeno and blacken the other side. Do not let your jalapeno catch on fire! Once the jalapeno is completely roasted, set aside and repeat this process with the other two jalapenos. If you don’t have a gas stove, you can also roast jalapenos under the broiler.
Let the roasted jalapenos cool a bit until you can handle them. Scrape off the blackened skin using the tip of a knife. Discard the skin. Cut off the stem end of the jalapeno and slice in half. Remove the ribs and seeds. Slice each piece into ½ inch wide strips.
Place strips of roasted jalapeno into a large mason jar or other glass container. Add the silver tequila. Seal jar and steep for 1 to 3 days.
Strain the tequila into a clean jar or bottle. Discard the roasted jalapeno strips.