Found on page 226 of my Ranch Raised Cookbook!
Photography by Charity Burggraaf

This spicy spin on a classic margarita is a camp favorite. We often shake them up alongside a big platter of steak nachos, or pair them with jalapeño poppers for twice the kick. I grow jalapeños in my garden and believe there is no better way to use them fresh in a cocktail than this. I like mine extra spicy with a coarse salt rim, but you can adjust the amount of spiciness to your liking by using less jalapeño or removing the seeds.

Makes 2 servings

Ingredients

• 2 tablespoons kosher salt
• 3 lime wedges, divided
• 1/4 cup honey simple syrup (see note below)
• 6 thick slices fresh jalapeño, divided
• Ice
• 1/2 cup (4 ounces) tequila
• 1/2 cup freshly squeezed lime juice (from about 4 limes)

Instructions

Pour the salt into a shallow dish. Rub the rims of two glasses with 1 of the lime wedges and dip the rims in the salt to create a salted rim.

In a cocktail shaker, add the simple syrup and 4 of the jalapeño slices. Using a muddler, muddle the jalapeño until softened but still intact. Fill the shaker half full with ice. Add the tequila and lime juice and shake until well mixed. Divide evenly among the glasses. Garnish each glass with a lime wedge and jalapeño slice.

Simple Syrup

Simple syrup is a great way to not only add sweetness to a cocktail, but also flavor. It can be as straightforward as one part water to one part sugar, but it’s also easy to infuse fresh herbs, spices, or other seasonings. Here are two of my favorites that we use at the Burgerhouse.

To make honey simple syrup, in a small saucepan over medium-low heat, warm 1/4 cup honey with 1/4 cup water, stirring until the honey dissolves. Let cool to room temperature, then transfer to an airtight container. The simple syrup will keep in the refrigerator for up to 2 weeks. (Makes about 1/2 cup).

To make jalapeño simple syrup, in a small saucepan over medium-low heat, warm 1/4 cup granulated sugar with 1/4 cup water and a few slices of fresh jalapeño (depending on how spicy you like it), stirring until the sugar dissolves. Let cool to room temperature, then strain into an airtight container. It will keep in the refrigerator for up to 2 weeks. (Makes about 1/2 cup).