Spicy Cocktails

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.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.