Stinging Margarita
I like to include honey in my spring entertaining efforts as the lush liquid seems to be the season in edible form. I use honey in my version of a margarita (recipe follows) and love to drizzle honey over cheese for a quick and beautiful appetizer. Point Reyes Original Blue cheese served beside Soquel Vineyards 2014 Lester Family Vineyard Chardonnay is a stunning pairing.
Stinging Margarita
Add a handful of ice to a cocktail shaker. Add all ingredients and shake vigorously. Serve over ice. (Makes 1)
Simple Syrup
Add water, honey and syrup to a small sauce pan. Bring to a boil over medium heat, reduce head add pepper and simmer for five minutes. Remove from heat and steep for two hours. Discard pepper. (makes approximately 1 cup)
For a non-alcoholic drink, omit the jalapeño, and use this honey-infused simple syrup in place of sugar when making lemonade.
Stinging Margarita
- 1 oz Honey and jalapeño simple syrup (recipe follows)
- 3 oz Blanco Tequila
- 1 tsp citrus liqueur
- Juice of two limes
- Ice cubes
Add a handful of ice to a cocktail shaker. Add all ingredients and shake vigorously. Serve over ice. (Makes 1)
Simple Syrup
- ½ cup honey
- ½ cup agave nectar
- 1 cup water
- 1 jalapeño pepper, seeded and deveined
Add water, honey and syrup to a small sauce pan. Bring to a boil over medium heat, reduce head add pepper and simmer for five minutes. Remove from heat and steep for two hours. Discard pepper. (makes approximately 1 cup)
For a non-alcoholic drink, omit the jalapeño, and use this honey-infused simple syrup in place of sugar when making lemonade.
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