Margaritas are my thing. I absolutely love creating fun flavor combinations but I have to admit that I know absolutely nothing about any liquor other than tequila. Every time I order a cocktail out I literally have to google some of the ingredients to find out what they are. Different types of bitters, floats(?) – (I still don’t get this one), and all sorts of flavored things.
For now I’m sticking with tequila at home but I’d LOVE to have a well stocked home bar one day. Any tips? I’m covered on the tequila, wine, and brandy front but other than that I’m clueless!
I’m perfectly OK with that for know though because this Spicy Matcha Margarita is my jam. It’s spicy from the jalapeños, earthy from the matcha, and sweet from the honey simple syrup. It’s sort of like a spiked spicy iced green tea. I’m not complaining.
I wanted to do a green drink for St. Patrick’s Day since green beer is out of the question for me. Not only because of the whole gluten thing but because I’m really not keen on drinking artificial food coloring. My college days are long gone.
One time in college Alex had a few of those neon green beers and his mustache was green for a week! Little did he know though since he has a red green deficiency and no one told him! I didn’t know him at this point but apparently everyone thought it was hilarious and let him go to classes and work with a green mustache. Too funny!
So do your body and yourself a favor this week and skip the green beer and have one of these matcha margaritas instead! And instead of artificial food coloring you’ll get a nice dose of antioxidants! I promise they’re a thousand times tastier, prettier, and healthier!
- 3 ounces unsweetened green tea
- 2 ounces 100% agave tequila blanco
- 1 ounce freshly squeezed lime juice
- 1 teaspoon honey simple syrup (1 teaspoon honey melted with 1 teaspoon water)
- 1/4 teaspoon matcha powder
- 2 slices jalapeño
- In a cocktail shaker or jar muddle the jalapeno with the lime juice. Pour in the remaining ingredients and shake vigorously.
- Pour over ice and garnish with a lime wedge and extra jalapeños.