Frozen Margaritas with Pickled Jalapeños

• granulated sugar↗100g g
• blanco tequila↗300ml ml
• triple sec↗150ml ml
• lime juice↗150ml ml
• pickled jalapeños↗30g g

  keep 4 whole, finely chop the rest

• ice

Step-by-step instructions

1. 1

   Transfer the sugar to a small saucepan over low heat with 50 ml water, stirring until the sugar dissolves. Set aside to cool completely. It can be stored in an airtight container for up to a month.

2. 2

   Pour the cooled syrup into a blender with the blanco tequila, triple sec, lime juice, chopped jalapeños, 1 tbsp jalapeño brine, and five large handfuls of ice. Blend until the mixture is smooth and the ice turns to crumbs, adding more ice if needed. Divide into four glasses and garnish with jalapeños.