Spicy Margarita Recipe

Prepare jalapeño heat

If you want a pronounced spicy backbone, optionally infuse extra tequila: combine 4 oz extra reposado tequila with 6 jalapeño slices in a small jar, seal and let sit at room temperature for 30 minutes to 2 hours depending on desired heat (taste every 15–30 minutes). Strain and reserve. If skipping infusion, continue with fresh slices.

Muddle jalapeño

Place 4 thin jalapeño slices and 0.5 tsp of muddled jalapeño (or seeds/juice from one slice if you prefer) in a cocktail shaker. Gently muddle 6–8 times — don’t pulverize; you just want to release the oils and some heat. If you used infused tequila and want less raw vegetal flavor, reduce fresh slices to 2.

Combine liquids

Add 2 oz reposado tequila (or 1.5 oz regular + 0.5 oz infused for extra spice), 1 oz Cointreau, 1 oz fresh lime juice, 0.5 oz agave syrup, and 0.25 oz fresh orange juice (optional) to the shaker with muddled jalapeño.

Dry shake (optional)

For better integration of agave and jalapeño oils, give the mixture a brief dry shake (no ice) for 8–10 seconds.

Shake with ice

Add 6 ice cubes to the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frosted on the outside.

Strain

Double-strain the cocktail into a rocks or coupe glass filled with fresh ice using a fine mesh strainer to catch jalapeño bits and seeds. For a slightly more textured presentation, single strain directly into the glass.

Prepare rim: On a small plate combine 1 tsp coarse sea salt and 0.25 tsp smoked chili powder; mix evenly. Run the lime wedge around the glass rim, then dip the rim into the salt-chili mixture to coat about half to three-quarters of the edge.

Garnish: Add a thin jalapeño wheel on top of the drink or floated on the ice and place the lime wedge on the rim or in the glass. Optionally express a lime peel over the cocktail to add aromatic oils.

Infusion timing: Combine 4 oz extra reposado tequila and 6 jalapeño slices in a clean jar. Let infuse at room temperature for 30 minutes up to 2 hours, tasting every 15–30 minutes. Once desired heat is reached, strain out peppers and use infused tequila as part of the base (replace up to 0.5–1 oz of the recipe tequila). Discard peppers after use.