These large batch spicy jalapeño margs are an amazing crowd pleaser.
For the Jalapeño syrup
- 2 jalapeños
- 1 cup (250ml) water
- 1 cup (250g) sugar
- 2 (more) jalapeños
- 750ml (3 cups) good tequila blanco or reposado - I like La Gritona reposado
- 250ml (1 cup) Grand Marnier or triple sec
- 500ml (2 cups) fresh lime juice (from about 16 limes)
- Tajín for the rims, if desired
A few hours before serving, get the first 2 steps done:
- Slice up the first 2 jalapeños and add to a sauce pan with the water and sugar. Bring to a boil and let simmer 2 minutes. Pour out into a heat-safe cup to chill it in. Place in the fridge until cold.
- Slice up the other two jalapeños, add them to your pitcher, and cover with the tequila. Let it all chill in the fridge for a few hours before continuing.
Closer to serving:
- Juice the limes, add the juice to the pitcher with the tequila, grand marnier or triple sec, and 1 cup of the jalapeño syrup. Stir, and serve over ice (rim the cups with tajín if desired)
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.