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Candied Jalapeno Margarita

Chiles have also found their way into cocktails. If you love margaritas, try this candied jalapeño margarita. Infused jalapeño simple syrup adds a mild spiciness and sweetness to this craft cocktail. Flavorful, sweet caramelized jalapeño is an unexpected sweet treat you will love.
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Prep Time 15 minutes
Cook Time 5 minutes
0 minutes
Total Time 20 minutes
Course Craft Cocktails
Cuisine Mexican
Servings 1 person

Equipment

  • Cocktail Shaker
  • Double jigger Stainless Steel
  • Metal ice Scoop
  • All purpose funnel
  • Culinary Butane Torch with gage and safety lock

Ingredients
  

Jalapeno Margarita

  • 2 ounce tequila Reposado or any one of your favorite tequilas 
  • 1/2 ounces jalapeño syrup See instructions below
  • 1/2 ounce lime juice freshly squeezed
  • 1 lime wedge for garnish
  • 1 candied and bruleed Jalapeño slice See instructions for candied Jalapeño

Infused Jalapeño Syrup

  • 2 cups water
  • 2 cups sugar granulated
  • 2 jalapeños 1/4 inch slices

Candied Jalapeños

  • 1/4 cup water
  • 1/4 cup sugar granulated

Instructions
 

Infused Jalapeño Syrup

  • Slice 2 jalapeños into 1/4 inch slices, yielding approximately 18-20 pieces depending on the size of jalapeño.  
  • In a small saucepan, combine sugar and water. Add the sliced jalapeños. Bring liquid to a boil until water and sugar have dissolved. Reduced syrup for 5 minutes. Turn heat off and let rest for 5 minutes. Using a funnel, pour the syrup into a glass bottle with a bartender's spout and refrigerate for 30-40 minutes. Simple syrup will last 6-8 weeks in the refrigerator. 

Candied Jalapeños

  • While the sugar in the small saucepan is reducing, add 1/4 cup sugar and 1/4 cup water to a small sauté pan on medium-low heat dissolving sugar. 
  • With a fork, remove each of the jalapeño slices and place them in the sauté pan. Reduce sugar syrup until its viscosity has thickened and is absorbed into the jalapeño. You will see tiny sugar bubbles as the syrup thickens. Turn heat off and let the jalapeños cool for 5 minutes. 
  • Add 1/2 cup granulated sugar to a 11 X 8 tiny metal tray. Using a fork remove candied jalapeños, placing them one at a time into the sugar. Once you have coated the bottom side of the jalapeño, flip each slice over, sugaring both sides. Remove reserve candied jalapeño onto a clean metal tray. 
  • Caramelize both sides of each jalapeño slice using a kitchen blow torch, keeping the flame 1-inch away from the surface moving the torch back and forth as the sugar caramelizes. 
  • Set it aside on a decorative tray. Reserve for garnishing margaritas. If you have left-over candied jalapeño, refrigerate them.

Build The Best Margarita

  • In a metal cocktail shaker, add a cup of ice (measure Ice that fills your glass using a metal ice scoop. Do not use the beverage glass to scoop out the ice because if the glass breaks, the glass ends up in the ice. 
  • Using a bartender's jigger, measure and add tequila, jalapeño syrup, lime juice. Shake well 20- 30 times. Pour into beverage glass garnish with candied jalapeño and lime wedge. 
  • Note: Choose your favorite high-end Reposado tequila for this recipe. I have made this cocktail with silver Tequila, and it was good too. I like to keep my cocktail shaker in the freezer with a few glasses; this helps your drink stay icy-cold longer. 
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