Kara Newman, author of the new book, Spice & Ice, joined us to share a few of her tongue-tingling cocktails.

Spicy Cucumber Margarita

• 1/2 cucumber, peeled and cubed
• 1 slice jalapeno pepper, minced
• 1 ounce reposado tequila
• 1/2 ounce lime juice
• 1/2 ounce triple sec
• 1 small pepper, for garnish

In a cocktail shaker, muddle the cucumber and the jalapeno. Add the tequila, lime juice, triple sec and ice.  Shake and pour into a tall glass.  Garnish with small pepper.

Blood Orange-Jalapeno Margarita

• 2 ounces jalapeno-infused tequila*
• 1 1/2 ounces blood orange juice (you can substitute 1 1/2 ounces regular orange juice and 1/4 ounce pomegranate juice.)
• 1/2 ounce lime juice
• 1 1/2 ounces Cointreau

In a cocktail shaker with ice, shake together all the ingredients and then strain into a margarita glass. Garnish with a jalapeno slice.

*To make th jalapeno-infused tequila, add one whole jalapeno, sliced to 1 cup silver tequila. Cover and allow to steep for at least two hours.  Taste to check the heat level; continue to steep for one more hour if a spicier tequila is desired.

Blackberry-Poblano Margarita

• 1 tbsp Blackberries  (about 5)*
• 1 tbsp diced poblano peppers (add another 1/2 tbsp if peppers are mild)
• 1 ounce silver tequila
• 1/2 ounce Cointreau

In a cocktail shaker, muddle the blackberries and poblano peppers. Shake the tequila, Cointreau and ice. Strain into a martini glass.

*If berries are tart, add a tablespoon of sugar when muddling.  You can also use raspberries or blueberries, or even frozen berries.

For more information, visit Kara's website.