Blood Orange Jalapeño Margarita Serves 4 1 lime wedge and superfine sugar, for rims of glasses 1 cup Blood Orange Jalapeño Infused Tequila (see recipe below) 1/2 cup Grand Marnier 1/2 cup freshly squeezed lemon juice 1 tablespoon freshly squeezed lime juice 1 tablespoon freshly squeezed orange juice 2 tablespoons superfine sugar, or to taste 4 slices blood orange, for garnish 4 Candied Jalapeños (see recipe below), for garnish, optional Wet half the rim of 4 chilled martini glasses with lime wedge and dip rims into sugar. Set aside. Combine Blood Orange Jalapeño Infused Tequila, Grand Marnier, citrus juices, and superfine sugar to taste. Pour half the mixture into a cocktail shaker filled with ice. Shake until chilled, about 15 seconds. Strain into 2 of the sugar rimmed martini glasses. Repeat to make 2 more cocktails. Garnish with a slice of blood orange and a Candied Jalapeño, if desired Blood Orange Jalapeño Infused Tequila Makes 1 bottle 1 to 1 1/2 pounds blood oranges, thinly sliced 2 jalapeños (1 green and 1 red), stemmed and sliced in half lengthwise 1 liter bottle of Herradura Silver tequila Place oranges and jalapeños in a glass jar or container. Pour in tequila. Seal and store in a cool, dark place for 7 to 10 days (save tequila bottle). Strain tequila through cheesecloth or a fine sieve and pour back into reserved tequila bottle. Seal and store in refrigerator up to 3 months. Candied Jalapeños 4 jalapeños, mix of green and red 1 cup water 1/2 cup sugar Thinly slice jalapeños crosswise. In a small sauce pan, combine water and sugar and bring to a boil. Add jalapeños, reduce heat, and simmer for 5 minutes. Remove from heat. With a spatula, gently remove jalapeños from liquid, laying flat on parchment paper to dry. Store in a sealed container up to one week.

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.