Although whipping up some smoked jalapeno simple syrup is a fantastic idea at any point of the year, it’s a no-brainer when the calendar starts approaching Cinco de Mayo. Easy to make with the help of any smoker, five minutes of prep time will yield 30 servings that can be the anchor of any get-together. The syrup has a shelf life of up to four months…but it could be gone in a weekend if you pair it with Silvia’s smoked jalapeno margarita!
(For more margarita ideas, don’t miss Robyn’s perfect skinny margarita.)Print
- 3 cups distilled water
- 3 cups raw cane sugar
- 3 sliced jalapeños
Combine water, sugar, and jalapeños in a 13 x 9 pan and smoke it at 165° to 180° degrees for two hours. Be sure to stir the mixture a couple of times during the smoking process to ensure the sugar is fully dissolved. After two hours, the simple syrup will have an amber, smoky color.
Once it’s cooked and cooled off, pour into a mason jar or glass bottle.
FOR THE MARGARITA
- 2 oz smoked jalapeño simple syrup (more or less to taste )
- 1 oz fresh orange juice
- 1 oz of fresh lime juice
- 1 oz pineapple juice
- 1 oz Patrón Silver Tequila
- 1 oz Patrón Cintrónge lime liquor
FOR GLASS RIM
- 2 tablespoons salt
- 1 teaspoon chili powder
- 1/4 lemon
- Wet the rim of your glass with lime juice and then coat it by flipping the glass upside down on a plate holding the salt and chili powder.
- Jalapeño slices
- Lime slices
Combine all the ingredients in a chilled cocktail shaker with ice. Shake well and vigorously, then pour over ice. Enjoy!