Every time I drive past the strawberry stand on the Silverado Trail, I feel moved to buy some of those sweet little balls of fruity goodness. I imagine strawberry pie, the kind with the cream cheese on the bottom of the shell, or strawberry jam on warm buttermilk biscuits for breakfast.
But then I realize that I never make dessert (well, almost never) and I never eat breakfast (unless it’s some sort of Asian noodles.) So I keep on driving. One day a few weeks ago, I came across a way to use strawberries that would actually fit into my regular routine. Here’s a recipe for Strawberry Jalapeno Tequila, and a cocktail recipe to use it in.
4 bottles, 750 ml each, simple tequila. No need to blow the good stuff on this concoction.
4 pints of fresh strawberries (don’t waste your time with grocery store berries. Go to the farmers market if you don’t have you own berry stand close by.
2 ripe jalapenos, quartered.
Cover and allow to macerate. When the berries go in, they will sink. After a day or so, they will float. I usually give them a stir every day.
On the fourth day, strain the liquid from the berries. The leftover berries make very nice weekend smoothies…
The flavored tequila tastes fresh and fruity, but starts to fade after about a week. Or at least that is what I’ve heard. I’ve never personally had the chance to find out for myself.
Strawberry Jalapeno Margarita
1 Mexican lime, quartered
4 ripe strawberries, 2 stem off
1 oz. agave syrup
1 oz. Mexican lime juice, freshly squeezed
4 oz. infused tequila from above
Kosher salt for rim
Place the lime wedges and the two stemless berries in the shaker glass with two or three ice cubes, then muddle (click on the photo for a muddling video.)
Add the lime juice, and the agave syrup.
Then add the tequila. Cover and shake vigorously for about ten seconds.
Push a ripe berry onto the rim of the glass, then run it all the way around and remove. Dip the wet edge of the rim into kosher salt, and replace the berry. Fill the glass with ice, then strain the cocktail in.