Spicy Margarita Recipe
Lunazul Blanco tequila, jalapeños, triple sec, fresh lime, spicy salt
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Ingredients
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Cocktail
Garnish & Rim
Method
Cocktail
- 1
Muddle
In a cocktail shaker, add the 4 jalapeño slices and the 0.5 oz simple syrup (or agave). Lightly muddle 8–10 times to release the jalapeño oils and heat. Do not over-muddle — you want aroma and moderate heat, not bitterness.
- 2
Shake
Add 2 oz Lunazul Blanco tequila, 1 oz triple sec, and 1 oz fresh lime juice into the shaker. Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and frosty.
- 3
Double strain
Using a Hawthorne strainer and a fine mesh strainer (or fine sieve), double-strain the cocktail into the prepared glass to remove jalapeño solids and any ice shards for a silky texture.
Garnish & Rim
- 4
Prepare rim
Rub the lime wedge around the outer rim of a rocks or coupe glass. Dip the wet rim into 1 tbsp spicy salt (chili-lime salt or Tajín mixed with coarse sea salt) to coat evenly. Tap off excess.
- 5