FROZEN JALAPEñO MARGARITA RECIPE

For someone who lives in a pretty small flat, I have an unwieldy amount of glassware. I don’t use any of them enough to justify keeping them all, but I do hold on to some distant vision of a fabulous cocktail cabinet to one day house them in.

Among my favourites has got to be a set of four vintage margarita glasses decorated with big painted daisies. They’re ridiculously kitsch and sturdy and I love their undulating sides. 

Timings

Prep time: 5 minutes

Serves

Four

Ingredients

• 300ml tequila
• 150ml triple sec
• 200ml freshly squeezed lime juice (about 8-10 limes)
• 2 tbsp sugar syrup (use shop-bought or simmer equal parts of sugar and water until dissolved)
• lots of ice
• 20g brined jalapeños, finely chopped

Method

1. Put the tequila, triple sec, lime juice and sugar syrup in a blender. Top with ice and blend to a smooth slush. 

2. Add the jalapeños and use a long spoon to mix them through the slushy. 

3. Pour straight into glasses and serve immediately.

Recipe from The Art of Friday Night Dinner, by Eleanor Steafel, out on 30 March (Bloomsbury, £26)

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2023-03-17T14:04:57Z dg43tfdfdgfd