Last fall, my friend Mandy and I went to Roja, one of our favorite Mexican restaurants in town. We meet there occasionally for drinks and chips and guacamole to get caught up on each others’ lives. This particular outing was a life changer, because we met our friend Jorge – shown below. Essentially, it’s a jalapeno lime margarita.
The Jorge (we believe) references George Clooney, one of the makers of the Casamigos tequila that is used in this delicious drink. It’s a fresh take on a margarita with the added kick of some jalapeno slices. To be honest, it sounded a bit weird to me. But it was ah.maz.ing. We quickly began a quest to figure out the ingredients (by closely monitoring the bartenders) and although we couldn’t tell the exact proportions of everything, we were at least able to figure out the key components.
I made it at home a few weeks later and it was a terrible fail. My husband said it may have been the worst drink he had ever tried (I’m pretty sure the key fail at that time was the agave syrup I used – see more below).
I’ve since made it a few more times at home, and I think I’ve finally perfected the recipe!
- 3 Limes
- 1½ oz Tequila (I prefer Casamigos Blanco)
- 1 oz Cointreau
- 1 oz Agave Nectar (not syrup)
- ⅓ Jalapeno
- Squeeze the juice from your limes, using a citrus press if possible.
- Combine in a mixing cup with the tequila, Cointreau, and agave nectar.
- Slice your jalapenos into small slices, adding to the liquid mixture.
- Shake all ingredients with ice, and serve.
I use a citrus press to squeeze the limes and it is amazing how fast the process goes (and just how much juice you get out of each one)! I basically slice each lime in half, throw it in the press, squeeze, and then move on to the next half. It is a really quick process.
Two of the key differentiators in this drink compared to other recipes is the tequila (the Casamigos Bianco is crazy smooth) and this agave nectar. I kept trying the syrup versions that I could from local grocery stores, but it was too thick and the taste was just off. When I saw a local restaurant using the nectar, I knew it was a total game changer. It works so much better than syrup!
Personal preference, but we love to rub a lime wedge around the rim of the glass, and then dip in our favorite pink Himalayan salt (it looks pretty, too)! We also like our drinks really cold, so we also add an ice ball (made with our favorite ice ball maker) to help prevent it from getting too watered down.
This drink is so refreshing and light and has far fewer calories than your traditional restaurant margarita. If you want to kick it up a notch, simply add more jalapenos. Enjoy!
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