Sweet and spicy Red Raspberry Jalapeno Margaritas should be on every margarita loves favorite list!
Raise your hand and tell me…. who here is a margarita fan?! Heck, I’m raising both hands! Whenever we hit up a Mexican Restaurant there’s two things on the list.
1) Chips and queso
2.) Margaritas on the rocks
I mean those are just two musts for me! What do you think?
Honestly, I’ve never really gave it much effort at home to make my own. I tend to not drink very much anymore so the occasional margarita while eating supper out or a glass of wine is about all I do. However, after making this margarita… I may be enjoying a marg a little more often now. This has already turned into my favorite flavor!!
While Cinco de Mayo only happens once a year… #CorralejoTequila is around all the year and you can bet I’m going to be drinking it in every margarita I make! 🙂
So you’re wondering how to make this deliciousness, right? It’s very simple. Create a simple syrup, add the raspberries and jalapeños to a blender and combine the two! That’s truly all it is.
Needless to say… this will become a staple in house. I mean I am wedding planning right now…. so it’s only natural!
- Simple Syrup
- 1 cup sugar (Dixie Crystals)
- 1 cup water
- 1 cup raspberries, washed
- 1 jalapeno, washed, halved, seeded
- 1/2 cup Corralejo Tequila
- 1/2 cup Triple Sec
- 1/2 cup lime juice
- 1 cup syrup
- Course salt
- Jalapeños, sliced
- Simple Syrup
- In a small saucepan, over medium heat combine the sugar and water. Bring to a gentle boil and remove from heat.
- Meanwhile, in a blender combine the raspberries and jalapeños and puree.
- Press through a thing strainer to remove seeds.
- Dip four glasses into water or lime juice and rim with course salt.
- In a shaker, combine the tequila, triple sec, lime juice and syrup.
- Place a little ice in the shaker or glasses.
- Pour margarita mixture into glasses.
- Place a few raspberries and jalapeños in each glass.
- **Store extra simple syrup in an airtight container in the refrigerator**
Before I go… lets talk about this tequila though… there’s a lot of fascinating agricultural facts that I did not know! Hacienda Corralejo was founded in 1755 and the first estate in Mexico to produce tequila as a commercial venture. Corralejo is located in Guanajuato, where the dark volcanic earth is rich in nutrients and makes for the perfect place for growing the famous Weber Blue Agave. The finest agave plants are then hand-harvested and slowly steamed cooked in traditional stone clay ovens for over 27 hours!! I seriously need to take a vacay to Guanajuato to see this in person!! After steaming… it’s time for distilling. It’s double-distilled in copper stills and imported from Spain… aged for four months in barrels made of wood including French, American, and Mexican oak. Then.. then it comes to us in a tall, gorgeous bottle!! 🙂
Disclaimer: Thank you to #CorralejoTequila for providing product for this recipe. All opinions are my own though people, I promise! 🙂