Jalapeño Margarita Recipe
jalapeño infused Lunazul Blanco Tequila, agave nectar, fresh lime juice
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Ingredients
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Jalapeño-infused tequila
Cocktail
Method
Jalapeño-infused tequila
- 1
Prepare jalapeño
Wash the jalapeño. Slice it into 4–6 thin rounds. Leave seeds in for more heat or remove for milder infusion.
- 2
Infuse
Place the sliced jalapeño and 1 cup Lunazul Blanco Tequila in a clean glass jar with a tight-fitting lid. Seal and store at room temperature or in the fridge. Taste after 2 hours for a light heat; for medium heat infuse 6–8 hours, for strong heat 24 hours. Once it reaches desired heat, strain out jalapeño slices through a fine mesh sieve or coffee filter into a clean bottle. Discard solids and label the tequila.
Cocktail assembly
- 3
- 4
Mix
In a cocktail shaker, add 2 oz jalapeño-infused tequila, 1 oz fresh lime juice, 0.5 oz agave nectar, and 0.5 oz Cointreau (if using). Add a handful of ice (about 1 cup) to the shaker.
- 5
Shake
Shake vigorously for 10–15 seconds until the shaker is cold and well-chilled (this dilutes and integrates flavors).
- 6
Serve
Discard ice from the chilled serving glass (if used). Strain the cocktail into the prepared glass over fresh ice (or serve neat in a coupe). Garnish with a lime wheel and an optional jalapeño slice. Taste and adjust: if it needs more sweetness, add 0.25 oz agave next time; if you want more heat, use a longer-infused tequila or a second jalapeño slice as garnish.