Jalapeño-carrot margarita



Step 1

Using tongs, char jalapeño on stovetop on an open flame over high heat, turning until blackened, about 3 minutes total. Alternatively, heat a small pan over high heat and char jalapeño all over. Remove to a work surface and let cool slightly. When cool enough to handle, thinly slice the jalapeño.

Step 2

Then, pour a mound of salt onto a small plate and spread out slightly. Rub a lime wedge around the rims of two rocks or margarita glasses. Dip rims into salt and turn to coat. Fill glasses with ice.

Step 3

Combine tequila, carrot juice, triple sec, lime juice, and 4 slices of jalapeño in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until very cold. Strain into the prepared glasses and garnish each with a baby carrot, a piece of lime, and a few slices of charred jalapeño. Serve immediately.

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