Spicy Creamy Coconut Lime Margaritas.
Ingredients
- 2 jalapeños or serrano chiles
- 1/2 cup fresh basil leaves
- 8 ounces (1 cup) silver tequila
- 4 ounces (1/2 cup) orange liquor
- 1/2 cup lime juice
- 2 tablespoons honey or sugar, to your taste
- 1 cup canned unsweetened coconut milk
- ginger beer, for topping
- 1/4 cup sea salt
- 1 tablespoon lime zest
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Instructions
- 1. Place the jalapeños (chiles) over a gas flame, or in a dry skillet over high heat. Char the chiles all over, turning a few times until blackened. Remove and let cool, then halve the chiles and de-seed, if desired.
- 2. Combine the basil, tequila, orange liquor, lime juice, and charred jalapeños in a large pitcher. Stir to combine. Chill until ready to serve. The longer the jalapeños sit, the spicier the drink will be. Strain out the chiles and discard. Return the drink to the pitcher and chill until ready to serve.
- 3. To make the lime salt. Combine all ingredients on a shallow plate. Rim your glasses.
- 4. When ready to serve, fill the pitcher with ice. Stir well to incorporate the coconut milk. Pour into glasses and top off each glass with ginger beer (if using). Garnish with basil and lime zest.
- 4. To Make a Mocktail: omit the tequila and orange liquor and use 2 tablespoons of orange juice and an additional tablespoon of lime juice.
Source
Original recipe: View Original
