Blackberry Jalapeno Margaritas

Our blackberry season is coming to a close but we managed to scrounge around to find enough to make these drinks last night. My favorite margaritas are jalapeño margaritas that I order at one of our frequented restaurants called Cactus. At Cactus, they are called Baja Margaritas. Well, I've found a recipe that tastes just like the Baja Margaritas only using blackberries. And they are even better than the regular lime margaritas.

Lauren and Ari came over for dinner last night so I wanted an interesting before-dinner cocktail. I found this recipe from Heather Christo's blog who focuses on allergy free recipes. But her recipes are outstanding even if you don't have allergies. A perfect way to end our blackberry season.

For 4 drinks

3/4 cup tequila
1/2 cup triple sec, Grand Marnier, or Cointreau
1/2 cup freshly squeezed lime juice
1 cup blackberry jalapeño syrup (see below)
ice cubes
fresh blackberries and line wedges for garnish

For 1 drink

1-1/2 ounce tequila
1 ounce triple sec, Grand Marnier, or Cointreau
1 ounce fresh lime juice
1/4 cup blackberry jalapeño syrup (see below)

Blackberry Jalapeno Syrup (makes 1-1/2 cup)

1 cup sugar

1 cup water

1 cup fresh or frozen blackberries

1-1/2 to 2 jalapeno peppers, minced

1. To make the syrup: combine the sugar and water in a small pot and bring to a boil over medium heat.

2. Transfer the syrup to a blender and add the blackberries and the jalapeños. Blend until smooth.

3. To extract the seeds, pour through a fine mesh strainer into an airtight container.

Refrigerate up to 1 week.

1. To make the margaritas: Rim glasses with a lime wedge and then dip them into a dish filled with sugar, if desired. Upright the glasses and fill them with ice.

2. Fill a cocktail shaker with the tequila, triple sec, lime juice and Blackberry Jalapeño syrup, plus a handful of ice.

3. Shake vigorously and strain the margaritas into the prepared glasses.

4. Garnish with fresh blackberries and lime wedges.

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