Spicy Margarita Recipe
Jalapeño-infused El Jimador Blanco, tequila, triple sec, lime, sugar, salt rim
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Jalapeño Infusion (makes about 10 oz infused tequila)
Rim & Garnish
Method
Jalapeño Infusion (make ahead, 2–24 hours)
Prepare jalapeño
Wash jalapeño, slice off stem and cut in half lengthwise. For medium heat leave most seeds; for milder infusion remove seeds and membranes.
Combine and infuse
Place jalapeño halves into a clean jar and pour 10 oz El Jimador Blanco over them. Seal jar and refrigerate. Taste after 2 hours; for more heat, infuse up to 24 hours. Once desired heat is reached, strain out jalapeño and return infused tequila to a bottle. Yields approximately 10 oz jalapeño-infused tequila.
Rim & Garnish
Mix 1 tablespoon kosher salt and 1 tablespoon granulated sugar on a small plate. Rub the rim of a rocks or coupe glass with the lime wedge, then dip the rim into the salt-sugar mixture to coat evenly. Set glass aside.
Cut a thin wheel or slice from a fresh jalapeño for garnish and reserve a lime wedge for serving.
Cocktail Assembly
Add 2 oz jalapeño-infused El Jimador Blanco, 1 oz triple sec, 1 oz fresh lime juice, and 0.5 oz simple syrup into a cocktail shaker.
Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until well chilled and slightly frosted.
Garnish with a thin jalapeño slice floated on top and a lime wedge on the rim. Serve immediately.