JALAPENO MARGARITAS

Jalapeno Margaritas image

Provided by Ina Garten

Time P1DT10m

Yield 6 drinks

Number Of Ingredients 8

1 small jalapeno pepper (or half a large jalapeno)
1 1/2 cups silver tequila, such as Avion
1 cup Triple Sec
1 cup freshly squeezed lime juice (8 limes)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons honey
Pinch of kosher salt
Ice

Steps:

Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.
Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.
When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.