Jalapeño Basil Lime Frozen Margarita

When Adrian Harris & Jeremy Inglett, the Vancouver duo known as The Food Gays, set out testing margarita recipes, they asked themselves what makes a margarita really great. "Beyond enjoying them with friends while basking in plenty of sunshine, the answer was pretty obvious: fresh citrus, quality spirits, and a special complimentary flavor to mix things up. Add a nicely salted rim, and you've got yourself a great cocktail! It's all about that fine balance between sweet, sour and salty, so we thought, why not take it a bit further and throw some heat in the mix?"

  • Total Time:
  • Servings: Makes 3 drinks
  • Time(Other): plus overnight infusing

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  • 1/4 cup basil
  • 1/2 jalapeño with seeds, sliced
  • 6 ounces barrel-aged tequila
  • 3 ounces triple sec
  • Juice of 4 limes
  • 2 tablespoons honey
  • 2 to 3 cups ice
  • Coarse salt, for the rims
  • Lime wedges, for serving

How to make this recipe

  1. In a mason jar or large glass, muddle the basil and jalapeño together, then add the tequila. Let infuse for 24 hours in the refrigerator. Strain and discard basil and jalapeño.

  2. In a high-powered blender, blend the tequila, triple sec, lime juice, honey and ice until completely smooth. Pour into salt-rimmed glasses with lime wedges.

Contributed By Photo © The Food Gays

1075036 recipes/jalapeno-basil-lime-frozen-margarita 2016-05-04T15:35:39+00:00 The Food Gays mexican||web-exclusive|vegetarian recipes,jalapeno-basil-lime-frozen-margarita 1075036

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