A jalapeño
martini of sorts:
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| The photo was taken at a friends birthday. She loves purple, so I used some of her gifts for props. |
This makes 3 drinks.
The Mojadito is a great drink. It’s the jalapeño stepchild of a Mojito (Mo-hee-tow), which is a Cuban classic. A friend of mine showed me how to make them. Ubaldo Daniel Garza (Danny) had something like the Mojadito in a bar, and they called it a Jalapeño Martini. He went home and worked on it, improved it, and this is the result.
By the time I got around to taking this picture, we had run out of clear tequila, so this was made with the darker tequila. Use the clear if you have it.
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3 shots tequila
1 shot Triple Sec
1 thin jalapeño slice
3 large mint leaves
1 Tablespoon of lime or lemon juice
1 cup of ice
Put ice in a Martini shaker. On top of it place the jalapeño slice, the mint leaves and muddle them thoroughly. Add the tequila, triple sec and lime (or lemon) juice. Put the lid on the cocktail shaker and shake vigorously.
To prepare the glasses, you will want to rim them with sugar. When Danny taught me how to make these, he took a lemon and ran it around the edge of the glass, and then he dipped it in sugar. I ran a jalapeño around the rim of the glass and then dipped it in sugar, which added a nice little bit of heat on the front. Take a slice of jalapeño and cut one side. Then rest it on the glass for garnish.
