Coriander & jalapeño margaritas
Prep
15 mins
Cook
30 mins
Servings
2
Difficulty
Easy
These coriander and jalapeño margaritas are my go to when I want something a bit different from the usual lime version. Fresh coriander brings such a lovely herbaceous note to the drink, and it's packed with antioxidants that make it genuinely good for you. What I love most is how quick and simple they are to throw together, taking just 45 minutes from start to finish. The jalapeños add a gentle heat that sneaks up on you, while the cucumber keeps everything refreshing. They're perfect for entertaining because you can make a batch without any fussy techniques, just good ingredients and a bit of muddling.
Ella x
Ingredients
- 1 tspcaster sugar
- 3limes
- 1 tspsea salt flakes(lightly crushed)
- 25 gramscoriander(plus a few sprigs for garnish)
- ½jalapeno chillies(Jalapeño Chilli, roughly chopped)
- 3 cmcucumber(roughly chopped)
- 100 mlstequila
- 40 mlstriple sec
- 2ice cubes(handfuls ice cubes )
Detail level
Instructions
- 1
Mix the sugar with 1 tsp boiling water, stir to dissolve, then set aside to cool. Prepare 2 short tumbler glasses. Rub the rims with a cut wedge of lime. Scatter the salt and 1 tsp Cooks’ Ingredients Mexican Style Seasoning, if liked, over a small plate and dip the rims of the glasses in it.
- 2
Muddle the coriander, jalapeño and cucumber in a cocktail shaker or tall jug for 1 minute to break down and release the flavours. Use the end of a rolling pin if you don’t have a cocktail set.
- 3
Squeeze the limes to give 50ml juice. Add the sugar syrup, tequila, triple sec and lime juice to the shaker or jug, muddle again briefly, then fill the container with ice.
- 4
Fill the glasses with ice too, then strain the margarita over the top. Garnish each glass with a sprig of fresh coriander.
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