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Berkshire Hudson Valley Reader Submitted

Drinks

El-Diablo Margarita

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Chef/Owners Toni and Angel Espinoza
Xicohtencatl Mexican Cuisine
Great Barrington, MA

Note: Infuse the tequila 3 to 4 days before serving. The amount of tequila and Cointreau in the recipe can be increased as long as the proportions remain 2 to 1.

Infused Tequila
3-4 jalapeños, chopped
1 stalk cilantro
1 bottle tequila (such as Milagro Silver or Milagro Reposado)

Insert the jalapeños and cilantro into the tequila. Cap tightly and store.

Cocktail
coarse salt and lime juice for the glass, if desired
1½ ounces infused tequila
3/4 ounce Cointreau
1 ounce fresh lime juice
crushed ice

Chill a margarita glass. Dip the rim in lime juice and frost with coarse salt. In a blender or shaker, place the tequila, Cointreau, lime juice, and ice. Blend or shake well, and carefully pour into the glass.