Jalapeno Margarita Recipe

Prepare glass

Run the lime wedge around the rim of a rocks or coupe glass. Pour the coarse salt or Tajín onto a small plate, then dip the moistened rim into the salt to coat. Set glass aside.

Slice the jalapeño: remove stem, slice crosswise into thin rounds. Reserve one thin wheel for garnish and set remaining slices aside for muddling. If you prefer less heat, discard seeds from the slices before muddling.

Muddle jalapeño

Add the reserved jalapeño slices (usually 1–2 slices depending on desired heat) to a cocktail shaker. Add the simple syrup. Gently muddle 6–8 times to release oils and heat without pulverizing the pepper — this extracts flavor while limiting excessive spice.

Add liquids

To the shaker, add Lunazul Blanco Tequila (2 oz), Triple Sec (1 oz), fresh lime juice (3/4 oz), and fresh orange juice (1/2 oz). Add a generous scoop of ice.

Shake

Secure the shaker and shake vigorously for about 10–12 seconds until well chilled (the exterior should feel very cold).

Double strain

Using a Hawthorne strainer and a fine mesh (or a second strainer), strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe if preferred). Double straining removes jalapeño bits and seeds for a smooth drink.

Float the reserved thin jalapeño wheel on the drink or thread it onto the rim. Optionally add the lime wedge on the rim. Serve immediately.

Tasting note: stir gently before sipping to integrate any oil from the jalapeño. Adjust future batches by reducing or increasing jalapeño slices or simple syrup to balance heat and sweetness.