Spicy Margarita Recipe

Mix rim seasoning

On a small plate, combine smoked or ancho chili powder and coarse kosher salt. Mix thoroughly so the chili is evenly distributed.

Run a lime wedge around the outside rim of a rocks glass or coupe (your choice). Dip the rim into the chili-salt mixture and twist to coat evenly. Set glass aside.

Muddle jalapeño and cilantro

In a cocktail shaker, add the jalapeño slices and cilantro leaves (if using). Add the agave syrup. Gently muddle 6–8 times — enough to release the jalapeño oils and cilantro aroma but not pulverize into a paste. Taste one small muddled piece (optional) to check heat level; remove more seeds if too spicy.

Add liquids and ice

Add the blanco tequila, fresh lime juice, and orange liqueur to the shaker. Fill the shaker two-thirds with ice (about 6–8 large cubes).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled. This both chills and dilutes to proper balance.

Double strain

If you prefer a clean cocktail without bits, double-strain the contents into the prepared glass using a fine mesh strainer over a hawthorne/standard strainer. If you like texture and visible jalapeño, single strain is acceptable.

Add fresh ice (if serving on the rocks) or serve neat in the chilled glass. Garnish with a lime wheel and a thin jalapeño round floated on top.

To increase heat: muddle seeds or let jalapeño slices steep in tequila for 10–20 minutes before assembling. To decrease heat: remove membrane and seeds and use fewer slices, or rinse muddled jalapeño pieces before adding liquids. Adjust agave syrup to taste if the cocktail is too tart.

For smoky variation: use a reposado or añejo tequila in place of blanco or add a small rinse (0.25 oz) of mezcal for smoke.