You may have noticed that I’ve been on this sweet and spicy kick lately. I used to be one of those anti-spicy people, but have slowly started enjoying it in the right situations. Pretty sure I have Nashville hot chicken to blame for that.
When I was asked to toss in a margarita recipe for Margarita Week (it’s a thing.), I immediately thought of the sweet and spicy combo. Maybe it’s because I’m sweet and spicy. Maybe just because I love a good margarita. Either way, a good margarita is a must-have for the Spring and Summer BBQ season.
Frozen was the name of the marg game for this recipe. Honestly, I didn’t even think twice about this. When I was testing this cocktail (I know… this is a really miserable job, y’all), it was blazing hot outside and I wanted to use the drink as an excuse to cool down from my belly out.
I’m normally a no salt kinda guy with these sips. Kinda odd, because I put extra salt on nearly everything else (Chinese takeout, pizza, all of that blood pressure loving stuff). For this mix, I blended sugar and a bit of chili powder. I was expecting a total flop, but it ended up being perfect. Mostly sweet with just a little heat left on the end, it really made the drink.
Since a normal frozen margarita is just boring, this one swirls in an incredible simple to make raspberry habanero syrup. How do you make that? Raspberries, sugar, and habaneros. I ended up eating some (most) of this with a spoon. It’s not crazy hot, but just keeps a touch of warmth that is a match made in tequila heaven.
If you finish this margarita and want to make a hundred more, check out the Margarita Week recipes that other bloggers are sharing during the next week.
- 2 cups ice (crushed works best)
- 4 ounces tequila
- 4 ounces lime juice, fresh only
- 2 ounces triple sec (Cointreau works best)
- 1½ ounces simple syrup
- 6 ounces raspberries
- ⅓ cup sugar
- 1-2 habanero peppers, seeded and sliced
- 2 tablespoons water
- ½ ounce lime juice, fresh
- ¼ cup sugar
- 1-2 teaspoons chili powder
- Combine syrup ingredients in a small saucepan over medium heat.
- Cook for 5-10 minutes until thickened, stirring often.
- Strain mixture completely into a fresh bowl and chill until needed.
- Combine margarita ingredients into a good quality blender.
- Blend until smooth.
- Rub a lime wedge around the rim of the glass. Dip into sweet and spicy rim mix.
- Stir the raspberry syrup made previously and place a tablespoon or so into or around the inside of the margarita glass.
- Pour in blended mix.
- Find more on SouthernFATTY.com.