Jalapeño-Lime Beergharita
Prep Time
Serves
Cooking Mode
2 jalapeños, divided
½ cup sugar
5 lime wedges, divided
1 tsp coarse salt
½ cup lime juice
½ cup tequila
2 ½ cups ice cubes
1 bottle lager or ale craft beer, chilled
2 jalapeños, divided
½ cup sugar
5 lime wedges, divided
1 tsp coarse salt
½ cup lime juice
½ cup tequila
2 ½ cups ice cubes
1 bottle lager or ale craft beer, chilled
Directions
1To make jalapeño-spiked simple syrup, chop 1 jalapeno and transfer to a small saucepan (including seeds and ribs), add sugar and 1/2 cup (125 mL) water; bring to gentle simmer over medium heat. Cook 5 min. or until sugar has dissolved and mixture has slightly reduced. Strain liquid into bowl and cool completely (discard solids).
2Meanwhile, spread salt in small dish. Rub rims of 4 margarita glasses with lime wedge; dip rims in salt. Slice remaining jalapeño on diagonal to make 4 long curling strips. Arrange jalapeño strips and remaining lime wedges on glass rims. Set aside.
3Add 1/4 cup (60 mL) simple syrup, lime juice and tequila to blender; pulse until combined (Note: Reserve remaining simple syrup for another use. Keep in sealed container, chilled, up to 1 month). Add ice cubes to blender; pulse until slushy.
4Divide slushy mixture among glasses. Top with beer; stir to combine. Serve immediately.
Tips
1
For lime-salt rim, mix 1/2 tsp (2 mL) finely grated lime zest to the salt used for glass rimming.
Disclaimer
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Personal Note
Personal Note
