Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of Tajin.
Slice the jalapeño pepper into 3 to 4 thin slices for a medium spicy drink; customize with more or less as necessary. (Wash your hands well afterward.)
Place the jalapeño slices, tequila, pineapple juice, Cointreau and lime juice in a cocktail shaker and fill it with ice. Shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.
Courtesy: Cool Drinks
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had an ask box open on twitter for awhile, ended up with a tiny summary on how Sax met Chamoy & Tajin, and a little bit on why he has such a strained relationship with the former.
Tomato and tequila go so well together--I know I prefer a Tía Maria over a regular Bloody Mary myself--and I had some leftover juice from a can of tomatoes recently that begged to be made into some sort of cocktail. Instead of going with a Bloody Mary variation, I kept it a little more simple with some tomato juice, pepperoncini brine, dry vermouth, and tequila, and…the result was really good and then made better with a sprinkling of Tajín and some grasshopper salt.
A little unconventional, but still a great way to get a savory cocktail without having to go to too much trouble.
Headcanon: Canada has a particular taste when it comes to ice cream, more specifically chocolate chip cookie dough, or pistachio ice cream. But because of his nation status he always finds himself craving plain old chocolate.
Headcanon: Canada also likes putting Tajin on his ice cream, Mexico got him stuck on it when he visited and now he can’t stop.