Food & Wine’s Justin Chapple loves making a big bowl of punch with his spicy and fresh maragaritas.
Slideshow:More Margarita Recipes
1 English cucumber, thinly sliced, plus more for garnish
1 small jalapeño, thinly sliced, plus more for garnish
1/4 cup lightly packed cilantro
1/4 cup lightly packed mint
One 750-milliliter bottle silver tequila
2 cups fresh lime juice
1 cup light agave nectar
1/2 cup fresh orange juice
Ice, lime wedges and kosher salt, for serving
How to Make It
In a punch bowl, muddle the cucumber with the jalapeño, cilantro and mint. Add the tequila, lime juice, agave and orange juice and stir well. Refrigerate until well chilled, about 1 hour.
Using a fine-mesh sieve, remove and discard the solids from the punch. Garnish with more thinly sliced cucumber and jalapeño. Serve ice and lime wedges alongside, as well as salt for rimming glasses.
The punch can be refrigerated overnight.
VARIATION : Margarita Jellies (makes about 9 dozen )
In a large bowl, sprinkle 6 envelopes of unflavored gelatin evenly over 1 cup Spicy Margarita Punch. In a saucepan, bring 1 cup of punch just to a simmer. Whisk in the gelatin mixture until completely dissolved, then return to the large bowl. Whisk in the remaining punch. Pour into a lightly oiled 9-by-13-inch baking dish. Refrigerate overnight. Unmold and cut into 1-inch cubes. Dip in decorating sugar and serve.
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