Jalapeño and Cilantro Margarita

Recipe by: Jerry James Stone | Written December 9, 2012

For those of you who have seen my recipes on here, it is of no surprise that I love this margarita! I wish I could say I came up with it myself but I didn’t. This is a special garden cocktail from the Medlock Ames Tasting Room and Alexander Valley Bar. I visited the area (again) while driving a Chevy Volt around California touring sustainable farms and food producers. This drink was definitely a highlight!

Located at the intersection of Alexander Valley Road and Highway 128, the bar has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the ’60s where it quickly became a favorite amongst the Easy Rider crowd. And that history exists in more than just spirit at the new tasting location.

Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the “store” it used to be. If anything, the seasonally inspired cocktails, like this margarita, are a great reason to visit!

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Ingredients

4-5 Slices of Serrano and Jalapeño Peppers
Small Handful fresh cilantro
½ ounce fresh-squeezed lime juice
Dash agave nectar
2 ounces Tequila
Soda water
Ice
Salt (for the glass)
Jalapeño slices (for garnish)

Total Time:

10 minutes

PREP
10 minutes
INACTIVE
COOK
Servings:
1 margarita 
Recipe Type:
 
Diet:
Vegetarian
  1. Add 4 to 5 pepper slices, a small handful of fresh cilantro, 1/2 ounce of fresh-squeezed lime juice, a dash of agave nectar and 2 ounces of tequila to a pint glass.  

     
  2. Add ice and shake the mixture thoroughly. 

     
  3. Serve in a salted high ball glass and top with soda water. 

     
  4. Garnish with a pepper slice and enjoy! 

     
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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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