Recipe and photo from Grapes from California; courtesy of Culinary Institute of America
Makes 2 Cockatils
The Cocktail:
2 ½ cups Green Grapes from California, frozen
3 fl. oz. tequila blanco
3 fl. oz. orange liqueur
3 fl. oz. lime juice
1 ea. jalapeño, sliced
For Garnish:
Green Grapes from California, frozen, as needed
Lime, wedged, as needed
Tajín or chile-lime seasoning for rim, as needed
Jalapeño, sliced, as needed
Rub a lime wedge around the edge of a rock glass and then dip it in the chili-lime seasoning; set aside. Add into a blender, the frozen grapes, tequila, orange liqueur, lime juice and jalapeños. Blend on high until combined. Pour the margarita into the chili-limed rimmed glass and garnish with the additional grapes, lime wedge and a slice of jalapeño.
Note: Heat levels can vary widely in jalapeños, so always test the heat before adding them to the recipe. If using mild jalapeños, you may use 2 chiles in the recipe.