Charcoal Jalapeño Margarita

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Lately I’ve been seeing a new food trend popping up everywhere that brings a moody statement to anything it touches: activated charcoal! After the whole face mask craze, I started seeing it in lemonade at juice shops, ice cream, smoothie bowls, and even bread, turning everything a deep black color. First you’re a little weirded out by it, but about 2 seconds later you’re imagining all the oohs and ahhs your black cocktails will bring to your social gathering. A few weeks ago our family went to Madi and Brian’s engagement party, and she came up with the genius idea to put charcoal in the jalapeño margaritas they were serving. OMG they were to die for, and worked so well to make in bulk too (with the help of an electric citrus juicer that is – next on my list to purchase)! We thought it would be fun to share the recipe here. I also made the addition of a black salt rim and single large ice blocks to add even more edge to this party cocktail makeover!

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DISCLAIMER: While activated charcoal has some great detoxing benefits (I’ve even heard it can prevent hangovers which is convenient for this cocktail), it has also been said to counteract certain medications like birth control or antidepressants. I have no real knowledge on this- maybe just do a little research or talk to your doctor first if you’re concerned about it.

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MAKE IT (1 serving):

2oz tequila

1oz fresh lime juice

.5 oz simple syrup (or a few drops of Stevia if you want to make it a skinny margarita)

.5 oz Cointreau (this is an optional ingredient for margaritas in my opinion – you can leave it out and just add a bit more simple syrup if you don’t any)

1/8 teaspoon of activated charcoal powder

Black salt (I got mine at Williams Sonoma and had to run it through a salt grinder)

Honey

Jalapeño slices (amount depends on the heat you like – I use 3-4 per cocktail and I like it spicy)

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Put a little honey into a dish and dip the glass rim. This will serve as your salt glue. Dip the rim into the salt (in a separate dish). Add your ice block and a jalapeño slice to the glass. In a shaker combine some regular ice, tequila, lime juice, simple syrup, and the rest of the jalapeño slices. Shake and strain into the glass. Cheers!

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Photography by Ashley Burns

 

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