friyay happy hour: el jefé honeydew margarita
i have said it before and i will say it again. wes is a badass.
sure, he drives me crazy like any good spouse, but he earned insane brownie (see what i did there) points this week when he pulled up all our nasty old carpet and replaced the flooring. for less than the price of a good rug, he was able to transform our living space into a lighter, brighter, cleaner space. right in time for our bun to come out of the oven.
if you ask me, he DESERVES a big, FAT cocktail for all his hard work. he loves a sweet, spicy marg, and this cocktail is exactly that.
el jefé honeydew margarita
serves: 1 cocktail
prep time: 2 minutes
active time: 1 minute
total time: 3 minutes
ingredients: 1.5 oz tequila. .5 oz fresh lime juice. .5 oz triple sec. 1 cup chopped honeydew melon. 3 small slices of jalapeño. here is where you have control over the spice level. if you want it spicy, leave the membrane and seeds in. if you want it more mild, remove the seeds and membrane. 2 cups ice. blender or food processor. shaker. strainer. optional edible flowers and basil leaves for garnish.
start by making your spicy honeydew purée. in the bowl of your blender or food processor, blend up the melon and jalapeño. add half the ice to your shaker along with the tequila, lime juice and triple sec.
pour in 4 oz of your melon purée (you may or may not have a little extra purée left over). s
hake the mixture vigorously until frothy and well combined. fill your serving glass with ice. strain the contents of the shaker into your serving glass.
garnish with basil leaves and edible flowers if you are using them. serve and enjoy.
xo, a
el jefé honeydew margarita
serves: 1 cocktail
prep time: 2 minutes
active time: 1 minute
total time: 3 minutes
ingredients: 1.5 oz tequila. .5 oz fresh lime juice. .5 oz triple sec. 1 cup chopped honeydew melon. 3 small slices of jalapeño. here is where you have control over the spice level. if you want it spicy, leave the membrane and seeds in. if you want it more mild, remove the seeds and membrane. 2 cups ice. blender or food processor. shaker. strainer. optional edible flowers and basil leaves for garnish.
start by making your spicy honeydew purée. in the bowl of your blender or food processor, blend up the melon and jalapeño. add half the ice to your shaker along with the tequila, lime juice and triple sec. pour in 4 oz of your melon purée (you may or may not have a little extra purée left over). shake the mixture vigorously until frothy and well combined. fill your serving glass with ice. strain the contents of the shaker into your serving glass. garnish with basil leaves and edible flowers if you are using them. serve and enjoy.