It’s a bit past Cinco de Mayo, but I think it would be safe to say that almost everyone enjoys a margarita in the summer months. The ingredients are typically fresh lime juice, tequila and simple syrup. Fair enough, serve it up in a salt rimmed glass of ice and you have a margarita. I like to kick it up a notch…So when you make a margarita, please do not buy a store bought mixer. No, no. The tequila should be 100% Agave. If you need to add Cointreau, by all means do. This is how I make mine…Buy a few limes, have fresh basil, and simple syrup on hand and just maybe a jalapeño. Pull out the cocktail shaker and fill it with ice, pulverized basil and if you’re really adventurous, a sliver or two of jalapeño (I love the heat of the ribs and seeds)!I just realized that I’m a food blogger of few words…who cares, I deliver!
Bulldog Basil Margarita
- Prep Time
- 1 Margarita (Quadruple the recipe to make a pitcher)
- Difficulty Level Easy
- (0 /5)
- 0 ratings
- Juice of 1½ limes
- 1 ounce simple syrup
- 2-3 basil leaves, rolled between palms of your hands
- 1-2 very thinly sliced jalapeño segments, optional
- lime wedges
- coarse sea salt for lining the glass
- Cut a small slit in the middle of a lime wedge and rub around the rim of your glass. Then dip the rim into a course sea salt, keeping in mind the bigger the salt crystals, the more likely they will drop down the side of the glass. Then fill the glass with ice.
- In the cocktail shaker: fill with ice and add lime juice, simple syrup, crushed basil leaves and jalapeño (if desired).
- Cover and shake the mixture until the cocktail shaker is frosted-about 30 seconds. Pour into the prepared glass. Garnish with basil leaf, lime wedge (and sliver of jalapeño, if desired).