Puckered Jalapeño Frozen Margarita

serves 2-32 ounces Jalapeño infused Tequila ('how to' follows)
2 ounces Triple Sec
4 ounces fresh lemon juice
1 ounce simple syrup (1/2 water, 1/2 sugar heated until it becomes a syrup)
3 cups ice
2 Tequila infused Jalapeño coins (the coins that soaked in the tequila), for garnish
lemon juice (for rimming the glass)
course salt (for rimming the glass)

Rim 2 margarita glasses by coating the rim in lemon juice and then spinning the glass in a plate of course salt.  Drop Tequila infused Jalapeno coins into the glasses for garnish.

In a blender combine tequila, triple sec, lemon juice, simple syrup and ice.  Blend until mixture is the consistency you desire.  I like mine like an Icee, so we blend for a minute or so.  Pour and serve immediately. 

To make Jalapeño infused Tequila:  slice 1 jalapeño into coins and place into a glass or jar.  Add 4 ounces Jose Cuervo Gold tequila.  Seal and set aside for 4 to 24 hours.  We like it hot so we infused for 29 hours and it was great.  Not too hot, but definitely knew it was jalapeño Tequila.  To tone down the heat: infuse for less time.  A 2 hour infusion will slightly 'perfume' the tequila.

Recipe printed from http://TheSlowRoastedItalian.com/
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