I felt like I needed to save this one for you for Labor Day Weekend. Right? Its frozen and its lemonade and its spicy and it’s a margarita. So basically it is the best of like 4 worlds in one drink.
I saw this Jalapeno Lemonade by Jerry James Stone of Cooking Stoned on facebook and I knew that I had to have it. But in Cocktail form.
And then, it being the last weekend of summer, I thought FROZEN!!! It has to be icy! And because it’s Pia’s 8th birthday on Labor Day and we are having a Mexican Fiesta for her family party on Sunday I got inspired by tequila and thought “MARGARITA!!” 
So now we have an icy frozen spicy jalapeno lemonade margarita, and it is goooood! Very fun for a crowd, but a word of warning- it has been a hot summer which makes for extra spicy peppers- so you have to watch the jalapenos. If you can taste it before you add it to the blender that would help! I got a really spicy jalapeno and while the drink was good my mouth was en fuego!
Ok, Happy Labor Day! Have a great weekend with your friends and family!
Recipe: Frozen Jalapeño Lemonade Margarita
Ingredients
- ¾ cup tequila
- ½ cup triple sec or grand marnier
- ½ cup freshly squeezed lemon juice
- 1 cup Jalapeno Syrup (see below)
- ice
- fresh jalapeno slices for garnish
- Jalapeno Syrup, makes 1 ½ cups
- 1 cup Sugar
- 1 cup water
- 2 jalapeno peppers, minced
- Lemon wedges
- Sugar for the rim
Instructions
- To make the syrup: Combine the sugar and water in a small pot and bring to a brief boil over medium heat.
- Transfer the syrup to a blender and add the jalapenos. Blend until smooth. Transfer to an airtight container or mason jar. Refrigerate for up to 1 week.
- To make the margaritas: Rim 4 glasses with a lemon wedge and then dip them into a dish filled with sugar. Upright the glasses and fill them with ice.
- Fill a blender with the tequila, triple sec, lemon juice and 1 cup of the Jalapeno syrup, plus tons of ice. Blend on high and pour the margaritas into the prepared glasses.
- Garnish with fresh jalapeno slices if desired and serve.
Preparation time: 10 minute(s)
Cooking time: 2 minute(s)
Number of servings (yield): 4
My standard frozen margarita recipe starts with frozen limeade from the grocery store … never occurred to me to make my own slushy syrupy starter like this! I’d probably add the lime juice and/or zest to the syrup before freezing. I make infused syrups all the time for shaken/stirred cocktails and homemade soda (rhubarb is always a big hit) — freezing for margaritas just the next logical step — pure genius Heather!
Oh my goodness…I’m so into the idea of this marg. Need now!
Love a spicy sweet combo!
Oh man, this is right up my alley. I totally want a cup of this!!
Wow, this is a super cool Labor Day celebration cocktail. I love a spicy margarita. You certainly take cocktails to the next level. Happy Birthday to Pia!
First off, Happy Birthday to Pia! But also, this recipe is all I want in my Labor Day Marg!
This was really excellent and refreshing. I modified it a little. I thought it was too sweet, so I cut down the sugar in the syrup to 1/2 cup. I used 1 jalapeno (but this requires experimentation — I wanted warmth without fire!). I used 1/2 lime and 1/2 lemon juice — I will try it next time with all lime juice, since this tastes more like a traditional margarita. Finally, I used a salt rim instead of sugar. Thanks for the inspirations!