Jalapeño Watermelon Margarita.

One of my friends posted pictures on facebook yesterday of the margaritas she and her significant other were enjoying at a local cantina.  Robin had a sweet looking Watermelon Margarita and Tim had a fiery Jalapeño Margarita.  Instantly I craved a margarita.  A blended margarita.

I know from making Rosemary Watermelon Juice, that a single watermelon, even a baby like this one, will yield a good bit of juice.  So find a friend and get ready to enjoy a refreshing take on a classic cocktail.

I also know from making Jalapeño Infused Margaritas, that it doesn’t take long to infuse a nice peppery flavor into tequila.  For this recipe I simply sliced a jalapeño and dropped it into a jar with about 4 ounces of tequila.  Within an hour you’ll have nicely infused jalapeño flavor.

First sip reaction.  Wow, surprisingly good.  Sweet.  Heat.  Salty rim.  Jalapeño & Watermelon Margaritas I like you.

Shout out to Robin for the inspiration, on this day and each day.  I think this cocktail is a lot like her.  She’s definitely a sweetheart, with great positive energy.  Yet she also has an addicting ‘weird’ sense of humor that I totally get (and look forward to daily).  And lastly, she knows how to make you feel special, in a kind of warm & fuzzy way…much like a well crafted cocktail.  xo Robin.  Keep the inspiration alive.

Recipe Note: you can make a ‘simple’ simple syrup in the microwave.  Combine 1/2 cup sugar and 1/2 cup water.  Microwave for 2 minutes until sugar is dissolved.  Chill.

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Jalapeño & Watermelon Margarita

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 ounces tequila
• 1 jalapeno thinly sliced
• 5 cups watermelon chunks
• 2 limes
• 2-3 Tbl. simple syrup to taste
• 2 ounces Grand Marnier
• watermelon wedges lime slices, jalapeno slices for garnish
• coarse kosher salt for rim optional

Instructions

• Combine tequila with sliced jalapeno in a jar. Refrigerate for an hour or so.
• In a blender combine watermelon chunks, lime juice and simple syrup. Blend until liquefied.
• In a shaker of ice, add 2 ounces jalapeno infused tequila, 1 ounce Grand Marnier, 1 cup watermelon juice. Shake until well chilled.
• Spread 2-3 Tablespoons salt on plate. Rub lime wedge on rim of glass, then dip into salt. Pour chilled margarita into ice filled glass. Garnish with watermelon wedge, lime & jalapeno slice. Enjoy!

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Jalapeño Infused Margarita.

I recently went on a business trip to Las Vegas and enjoyed a really nice dinner at Taqueria Canonita located in the Venetian Hotel.  The company, the atmosphere, the food…were all wonderful.  But the Jalapeño Infused Margarita was inspirational.

One sip was all it took.  The jalapeno flavor was most certainly present, yet without heat.  Instead it’s flavor infusion grabbed your attention.  Once focused, hints of cilantro and citrus came to the front.  The bartender wouldn’t surrender too many details, but I did get out of him that they infuse 100% agave tequila with jalapeno and orange for 4 days.

I wasn’t home from Vegas long before I was layering orange and jalapeno slices in a big glass jar.  I topped them with 100% agave tequila and in to the refrigerator this jar of infusion happiness went.  I was a bit giddy.

Then it hit me, was there more to this infusion thing than to forgetaboutit for four days?  Perhaps a little more research was required in order to fine tune my method.  The internet is a wonderful place.  I found several recipes for jalapeno infused tequila and most said to remove the jalapeno after anywhere from 4 hours to 3 days.  Dilemma.  Do I let them hang out with the oranges for the entire 4 days?  I caved and removed only the jalapeno after about a day and a half.  My infused tequila has plenty of flavor.  If you also want heat…..I say let ’em be.

I recall watching as he prepared my second Jalapeño Infused Margarita and seeing him ‘muddle’ herbs and lime much like you would to make a Classic Mojito (except in this case using fresh cilantro instead of mint).  A rim of salt, served on the rocks is exactly the way I take my Margaritas.

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Jalapeño Infused Margarita

Author Libby with Lemony Thyme

Ingredients

For infused tequila…

• 2 naval oranges sliced
• 2 jalapenos quartered, seeds and veins removed
• 1 liter of 100% agave tequila

For margaritas…

• 6- ounces Grand Marnier or Cointreau
• 6 fresh limes
• 1 bunch of fresh cilantro
• 1 cup water
• 1/2 cup sugar
• coarse salt for rim

Instructions

For infused tequila…

• In a large glass jar with lid, layer orange slices and jalapenos. Top with liter of tequila, seal and refrigerate. Save original tequila bottle. After 1-2 days, remove only the jalapeno slices and discard. Leave orange slices in tequila for a total of 4 days. Strain tequila and return to original bottle. Chill.

For margaritas…

• To make the simple syrup combine water and 1/2 cup sugar in a microwave-safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool.
• For each margarita, add 3-4 lime wedges and a handful of fresh cilantro to a tall glass. Muddle until lime juice is released. To glass add 1 1/2-ounces tequila, 1 1/2-ounces Grand Marnier (or Cointreau), 1 1/2-ounces simple syrup, top with 1 1/2-ounces fresh lime juice. Add ice and shake well.
• Dip rim of glass in coarse salt. Fill with margarita. Garnish with lime wedge.
• Sip responsibly.

Notes

Infuse tequila for 4 days.

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The B-52 Cocktail, served in a shot glass, makes me a little crazy.  There I said it.

While I don’t promote drinking with reckless abandon, I must admit that in my younger days (and at last year’s Christmas Party)….I enjoyed partaking in shots.  Yep, I was that girl.

My first introduction to the B-52 was about 20 years ago.  I was bellied up to the bar at our local watering hole, Third Coast Grill (which sadly no longer remains).  It was a good Friday night, great atmosphere, awesome crowd and I was feeling a little adventurous.  I asked my favorite bar tender to make me something fun and different.  He delivered a B-52. Oh boy.

I liked it very much.  I remember this night even 20 years later.  It was the night I bought everyone at the bar B-52 Cocktails.  Needless to say that bar tab was forever etched in our memories.  Right along side the B-52.

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B-52 Cocktail

Course Cocktail

Ingredients

• 1/2 – 1 ounce Kahlua
• 1/2 – 1 ounce Irish Cream Liquor such as St. Brendan’s or Baileys
• 1/2 – 1 ounce Grand Marnier

Instructions

• Add Kahlua to shot glass.
• Then with glass tipped at a 45 degree angle, slowly pour in the Irish Cream, allowing it to run down the inside of the shot glass.
• To keep the Grand Marnier afloat, it’s best to use a pouring spout. Again, slightly tip the glass then very, very slowly pour in the Grand Marnier allowing it to run down the inside of the glass.
• Enjoy!

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Blackberry Margaritas

When the blackberries are in season and look this good, I’m hunting recipes to make.  This Margarita recipe from Cooking Light was just what I was looking for.  Just so happens it makes four two…so I recommend inviting a friend, like I did.

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Blackberry Margarita

Cuisine Cocktail

Servings 4

Author Cooking Light, June 2011

Ingredients

• 1 1/2 Tbl. granulated sugar
• 1/2 tsp. kosher salt
• 1 lime
• 1 cup water
• 1/2 cup sugar
• 1 cup tequila
• 3/4 cup Grand Marnier
• 2/3 cup fresh lime juice
• 12 oz. fresh blackberries

Instructions

• Combine water and 1/2 cup sugar in a microwave-safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool.
• Combine syrup, tequila, Grand Marnier, fresh lime juice, and blackberries in a blender; process until smooth.
• Strain mixture through a cheesecloth-lined sieve over a pitcher; discard solids.
• Combine 1 1/2 tablespoons granulated sugar and kosher salt in a dish. Cut lime into wedges; rub rims of 4 glasses with lime wedge. Dip rims of glasses in salt/sugar mixture. Serve margaritas over ice. Garnish with fresh blackberries and lime wedges.

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After a week of sharing and reminiscing about New England, I give you my most favorite dessert, inspired by the Monadnock Inn’s secret Chocolate Mousse recipe.  As I recall, several years ago, their recipe earned Gourmet magazine’s Best Chocolate Mousse award.

My mousse recipe combines rich bittersweet chocolate beaten with egg yolks, egg whites peaked to perfection, and freshly whipped cream.  Each ingredient is carefully thought out and incorporated on cue.

What I remember most about this amazing mousse was that when you were about to take your last bite, feeling a bit sad at the thought of it, you discovered a little surprise in the very bottom of the dish.  Hidden there was a crystallized sweet hint of orange syrup underneath the heavenly mousse.  I call it, Grand Marnier Crystallized Sugar.

While attempting to recreate this masterful dessert, I spent a good bit of time focused on the Grand Marnier Crystallized Sugar.  I think I nailed it.  I’m not at all pretending that my version is anywhere near as good the inspiration, however still claiming it to be pretty amazing Chocolate Mousse. 

* This is a sinfully sophisticated dessert that contains alcohol and is best suited for adults.

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Chocolate Mousse {Adventures in Chocolate}

When you’re about to take your last bite, feeling a bit sad at the thought of it, you’ll discover a little surprise in the very bottom of the dish.

Course Dessert

Servings 4

Author Libby with Lemony Thyme, Inspired by the Monadnock Inn

Ingredients

For the mousse…

• 6 oz. bittersweet chocolate squares
• 2 egg yolks
• 2 Tbl. Grand Marnier
• 2 cups whipping cream
• 2 Tbl. sugar
• 1 tsp. vanilla
• 2 egg whites

For the Grand Marnier crystallized sugar

• 4 Tbl. sugar
• 1 Tbl. water
• 2 Tbl. Grand Marnier
• 1 tsp. orange zest

Instructions

For the mousse…

• Melt chocolate in stainless steel bowl over hot water bath or top of double boiler. Add egg yolks and beat for 3 minutes. Remove from heat and add Grand Marnier. Allow mixture to cool.
• Whip cream with sugar and vanilla until peaks are formed. Refrigerate cream for 10 minutes.
• Meanwhile, beat egg whites until they form peaks.
• Mix 2/3 of the chilled cream into the chocolate mixture, reserving the rest for garnish. Fold in egg whites. Chill mousse for 4-6 hours.

For the Grand Marnier crystallized sugar…

• In a small sauce pan over low heat, mix 4 Tbl. sugar with 1 Tbl. water. Once combined increase heat to medium-high and bring to a boil. Stir mixture with a wooden spoon which will cause the sugar to crystallize.
• Remove from heat, pour onto parchment paper and allow to cool, 2-3 hours.
• Break crystallized sugar into small pieces, using fork to ‘mash’ into finer pieces. Soak in 2 Tbl. Grand Marnier.

To serve…

• Divide crystallized sugar evenly between 4 dessert dishes. Fill dishes with chocolate mousse. Top with dollop of whip cream, a sprinkle of orange zest, and a fine grate of bittersweet chocolate.

Notes

* This is a sinfully sophisticated dessert that contains alcohol and is best suited for adults.

The post Chocolate Mousse {Adventures in Chocolate} appeared first on Lemony Thyme.

While I generally order my Margaritas on the rocks with salt, if I’m going to have one frozen – bring me a spoon please.  Today is National Margarita Day, too great a Post op to pass on (ha!). 

I decided this would be a chance to make my first Granita.  The Granita originated in Italy and can vary in texture and flavor throughout regions depending on the ingredients and freezing method.  I’ve seen some lovely Granita recipes on the pages of fellow food lovers.  And have been taking notes of the ones I will try when the warm weather comes back around…flavors such as Wild Strawberry, Cucumber Mint, and Pink Grapefruit come to mind and I absolutely can not wait to make a Mojito Granita.  However for today, on her special day, we’ll enjoy Margarita Granita style.

Traditionally a Granita is made by boiling water and sugar, then adding flavorings such as fruit juice or pulp.  I promise I will make my next batch from scratch, but I must confess this time I took the easy way out and used my favorite Margarita Mix, then added Tequila and Grand Marnier.  You can certainly leave out the alcohol for a virgin version of this yummy treat. 

All I did to achieve this wonderfully refreshing dessert (perfect Summer Thyme after dinner delight), was to combine Margarita Mix, Tequila, and Grand Marnier in a shallow metal baking dish.  I covered it with plastic wrap then placed it in the freezer for an hour or so.  Gave it a little stir with a fork to break up the ice that was forming.  I then let it go overnight, it was mostly frozen solid.  Before serving, I used a fork to scrap through the mixture creating shaved ice.  With the alcohol it won’t freeze solid like a fruit juice Granita might and therefore the texture is a bit coarser than is classic.  I served the Margarita Granita in individual glasses rimmed with salt and sprinkled with lime zest.  And don’t forget the spoons.

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Margarita Granita

Course Dessert

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 3 cups Margarita mix
• 4 oz. tequila
• 1 oz. Grand Marnier
• zest of 1 lime
• coarse salt

Instructions

• Combine Margarita Mix, Tequila, and Grand Marnier then pour into a shallow metal baking dish. Cover with plastic wrap and place in the freezer for an hour.
• Stir mixture, then freeze an additional 6 hours or overnight.
• Scrap mixture with a fork creating the shaved ice. Store in freezer until ready to serve.
• Serve in individual glasses rimmed with salt. Sprinkle with lime zest.

Notes

Simply add a 1/2 cup of pureed fruit, such as strawberries or peaches to create a fruity Margarita Granita.

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