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Who here is a spicy lover? (Raises hand). I have a bad addiction to spicy food. We are never without salsa at my house. That and coffee because coffee is the source of life. Most Mexican desserts have a kick to them and are usually only mildly sweet. None of this over-the-top, sugar loading of most US desserts. I’m not a big dessert person for that reason, but I do like my cocktails. After a long day, I like a good adult beverage like this Jalapeño Basil Margarita.
I get called Margarita or Margaret all the time. No, that’s not my name, and neither is Margaret. Maria Magdalena, nice to meet you. In Mexico, if your first name is Maria, you can either go by Maria or your middle name. Most of the time, it’s your middle name. It’s quite frustrating unless you’re hanging out with your friends at a bar and a guy buys you a “margarita” because he thinks it’s your name. Can’t refuse free. 😉
For those of you who are familiar with our friend Basil, he is usually found in Italian cooking. Here we have a happy matchup between Mexico and Italy outside the soccer field. No worries. No fights will break out in the stands, but Jalapeño Basil Margarita is a break out of taste sensations. Light and refreshing with tequila, and it won’t kill ya.
People often associate tequila with doing shots, but in Mexico, we sip it to savor the flavor. None of this One, Two, Three, Floor craziness that our Spring Break Veterans know. Tequila is best served in a mixed drink like this gem. Jalapeño Basil Margarita is the perfect refreshing cocktail during warm weather months. It’s a great one to enjoy next to the grill or while lounging by the pool. Sweet and spice and everything nice. Hope you enjoy!
Jalapeño Basil Margarita
- 3 leaves Basil (fresh basil, not dried)
- 1 slice Jalapeño
- ½ Lime (juice)
- 1 ounce Triple Sec
- 2 ounces Tequila
- 1 ounce Agave nectar (or simple syrup)
- Add the basil, jalapeno, lime juice, and triple sec to a cocktail shaker.
- Muddle the basil and jalapeno in the shaker.
- Add tequila, triple sec, jalapeño, and ice.
- Pour in the remaining ingredients.
- Strain and serve in a cold glass, or over ice.
- Garnish with more basil and jalapeño.
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